8/19/2012

Sunday Dinner

Pin It


Hickory Smoked Barbecue Chicken
Sliced Garden Tomatoes
Buttermilk Biscuits

Icebox Oreo Cheesecake


Two institutions of American food turned 100 years old in 2012.  Julia Child's 100th birthday, which she missed seeing by only eight years, was just this past week.  The Oreo celebrated its century on the food scene this past Spring.  I have been waiting for an excuse to make this cake ever since, but no viable excuse presented itself.  So I just made it because it was there.  

Unlike a regular cheesecake that is baked, this recipe uses a pudding mixture made from milk, yolks, flour, and white chocolate to stabilize the cream cheese and give it that cheesecake-like texture.  Broken Oreos are layered between the cream cheese mixture for more Oreo flavor.  Just before serving, I like to top it off with a garnish of lightly sweetened whipped cream rosettes and mini-Oreos.  The mini cookies showcase the flavor tucked inside and the whipped cream adds another element of creamy goodness.  This no-bake recipe is an excellent choice for a summer dessert.

Printable Recipe

Icebox Oreo Cheesecake
serves 12-16

For the Crust
30 Oreo cookies, broken into rough pieces
7 Tablespoons unsalted butter, softened

For the Filling
1 cup whole milk, divided
4 extra large egg yolks
1/4 cup unbleached all-purpose flour
8 ounces white chocolate, chopped
2 pounds regular cream cheese (not low fat), cut into 1-inch chunks and softened
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
16 Oreo cookies, broken into rough pieces

For the Topping
1 cup heavy whipping cream
1 Tablespoon granulated sugar
8 mini-Oreo cookies

For the Crust
In the bowl of a food processor, process the cookies and butter until finely ground.  Press the mixture evenly into the bottom and sides of a 9-inch springform pan.  Refrigerate until set, at least 1 hour or up to 2 days.

For the Filling
Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering.  Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth.  Slowly whisk the hot milk into the yolk mixture to temper the yolks.  Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes.  Off heat, whisk in the white chocolate until melted.  Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.

With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes.  Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds.  Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface.  Repeat the process twice, then top with the remaining filling.  Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.)

For the Topping
In a chilled bowl, whisk together the cream and sugar until soft peaks form.  Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake.  Garnish with the mini cookies; slice and serve.  Enjoy!

Source: Adapted from Cook's Country: Backyard Barbecue, Summer 2011


2 comments:

  1. yum, that looks so elegant

    ReplyDelete
  2. looks delish; love Cook's Illustrated & Country recipes! thanks for sharing as it's not visible on their site!! can't wait to give this a try and exploring more of your dishes :)

    ReplyDelete

Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...