Comments on: Cheesecake Supreme with Oreo Cookie Crust http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/ Recipes and food photography Sat, 26 May 2012 16:26:02 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: The much-needed cake detox « kerrycooks http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-23455 The much-needed cake detox « kerrycooks Sun, 04 Sep 2011 09:04:44 +0000 http://backtothecuttingboard.com/?p=42#comment-23455 [...] that from now until the next Cake Eaters Anonymous on September 25th (I’ve already decided what I’m making!), no cake will pass my lips. Or biscuits or chocolate [...] [...] that from now until the next Cake Eaters Anonymous on September 25th (I’ve already decided what I’m making!), no cake will pass my lips. Or biscuits or chocolate [...]

]]> By: Emily http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-19520 Emily Mon, 25 Jul 2011 19:38:25 +0000 http://backtothecuttingboard.com/?p=42#comment-19520 Nope, not a typo! You have to bake it for three hours because the oven is at such a low temperature. I think the low temp helps keep the cheesecake from cracking and makes it so you don't have to bother with a water bath like you do with most other cheesecake recipes. Three years later, this is still the best cheesecake I've ever had so for me it's always worth the extra time! :) Nope, not a typo! You have to bake it for three hours because the oven is at such a low temperature. I think the low temp helps keep the cheesecake from cracking and makes it so you don’t have to bother with a water bath like you do with most other cheesecake recipes. Three years later, this is still the best cheesecake I’ve ever had so for me it’s always worth the extra time! :)

]]> By: mary ann http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-19519 mary ann Mon, 25 Jul 2011 19:28:42 +0000 http://backtothecuttingboard.com/?p=42#comment-19519 r u this this isn't a typo? bake for 3 HOURS??!! not criticizing as much as wondering and asking because I've baked a lot of cheesecakes but never for more than and hour with an hour in the oven with it off.....other than that I know how popular it's going to be...thanks for the recipe..... r u this this isn’t a typo? bake for 3 HOURS??!! not criticizing as much as wondering and asking because I’ve baked a lot of cheesecakes but never for more than and hour with an hour in the oven with it off…..other than that I know how popular it’s going to be…thanks for the recipe…..

]]> By: EMG http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-17714 EMG Mon, 20 Jun 2011 05:17:00 +0000 http://backtothecuttingboard.com/?p=42#comment-17714 This recipe tastes amazing! The only complaint I have is the baking time, I baked it for 15 mins at 400, then to 3 hrs at 200..it was not enough time, the cheesecake came out a tad runny/undercooked looking in the middle. Everyone I served it too loved it, they could of however just have said it, and not truly meant it. I will definately be trying this recipe again, though tweaking the baking time/temp. till I get it right. This recipe tastes amazing! The only complaint I have is the baking time, I baked it for 15 mins at 400, then to 3 hrs at 200..it was not enough time, the cheesecake came out a tad runny/undercooked looking in the middle. Everyone I served it too loved it, they could of however just have said it, and not truly meant it. I will definately be trying this recipe again, though tweaking the baking time/temp. till I get it right.

]]> By: Nice Oreo Cookie Recipe photos | cookie recipes http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-11543 Nice Oreo Cookie Recipe photos | cookie recipes Fri, 28 Jan 2011 19:00:42 +0000 http://backtothecuttingboard.com/?p=42#comment-11543 [...] Supreme Recipe Article Source:Nice Oreo Cookie Recipe photos Comments [...] [...] Supreme Recipe Article Source:Nice Oreo Cookie Recipe photos Comments [...]

]]> By: Emily http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-10638 Emily Tue, 28 Dec 2010 08:05:59 +0000 http://backtothecuttingboard.com/?p=42#comment-10638 Interesting tip, but I would say that this cheesecake recipe is already really thick and heavy, so I'm not sure I'd want to do anything to it to make it heavier. I think it's pretty perfect the way it is! I've updated the recipe since I first posted it and found a solution for the undercooked look of it, so that's not an issue anymore. Thanks though, I may try it without the extra egg yolks next time and see if that affects it any. :) Interesting tip, but I would say that this cheesecake recipe is already really thick and heavy, so I’m not sure I’d want to do anything to it to make it heavier. I think it’s pretty perfect the way it is! I’ve updated the recipe since I first posted it and found a solution for the undercooked look of it, so that’s not an issue anymore. Thanks though, I may try it without the extra egg yolks next time and see if that affects it any. :)

]]> By: kim http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-10635 kim Tue, 28 Dec 2010 05:32:35 +0000 http://backtothecuttingboard.com/?p=42#comment-10635 If you want a more NY tasting cheese cake make the recipe as is but leave out the 2 extra egg yolks,flour and milk. It tastes the same flavorwise and makes it nice and heavy and thick looks more like the real type of cheese cake and cuts baking time to under 3 hours. If you want a more NY tasting cheese cake make the recipe as is but leave out the 2 extra egg yolks,flour and milk. It tastes the same flavorwise and makes it nice and heavy and thick looks more like the real type of cheese cake and cuts baking time to under 3 hours.

]]> By: Emma http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-10293 Emma Sun, 19 Dec 2010 01:40:38 +0000 http://backtothecuttingboard.com/?p=42#comment-10293 This was AMAZING. It was a little more time-intensive than I expected (but it's cheesecake, it'll always be time-intensive), and I ended up staying up until 2am slaving over this thing, but it was TOTALLY worth it. It was absolutely delicious. I used about 4 cups of crushed up oreos instead of 3, and because I think the crust is a gigantic part of the cheesecake, I thought it worked out well. I also went ahead and put oreo crumbs on the top, and it made it a little messy, but also delicious. I thought I had undercooked it a little, but when I ate it, it was the perfect consistency and texture. GREAT recipe. Definitely using it again. Thank you so much! This was AMAZING. It was a little more time-intensive than I expected (but it’s cheesecake, it’ll always be time-intensive), and I ended up staying up until 2am slaving over this thing, but it was TOTALLY worth it. It was absolutely delicious. I used about 4 cups of crushed up oreos instead of 3, and because I think the crust is a gigantic part of the cheesecake, I thought it worked out well. I also went ahead and put oreo crumbs on the top, and it made it a little messy, but also delicious. I thought I had undercooked it a little, but when I ate it, it was the perfect consistency and texture. GREAT recipe. Definitely using it again. Thank you so much!

]]> By: Emily http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-9825 Emily Sun, 12 Dec 2010 20:13:07 +0000 http://backtothecuttingboard.com/?p=42#comment-9825 I would definitely wait to add the ganache until the cheesecake is totally cooked and has been chilled for all or most of the 24 hours. Then remove it from the springform pan and you can pour/spread on the ganache. Or if you don't want it to trickle down the sides you could keep it in the springform and then let the ganache harden a bit before you remove the pan. I used a ganache recipe for these <a href="http://backtothecuttingboard.com/dessert/black-and-white-cake-cookies/" rel="nofollow">cupcakes</a> that would probably work fine for this, too. Good luck! This is such a good cheesecake, so I bet adding chocolate on top will make it even better! :) I would definitely wait to add the ganache until the cheesecake is totally cooked and has been chilled for all or most of the 24 hours. Then remove it from the springform pan and you can pour/spread on the ganache. Or if you don’t want it to trickle down the sides you could keep it in the springform and then let the ganache harden a bit before you remove the pan.

I used a ganache recipe for these cupcakes that would probably work fine for this, too.

Good luck! This is such a good cheesecake, so I bet adding chocolate on top will make it even better! :)

]]> By: Aimee Birdsong http://backtothecuttingboard.com/dessert/cheesecake-supreme-with-oreo-cookie-crust/#comment-9813 Aimee Birdsong Sun, 12 Dec 2010 16:49:58 +0000 http://backtothecuttingboard.com/?p=42#comment-9813 For example, I saw that you mentioned you might use a chocolate ganache on the peppermint bark cheesecake. Do you by any chance have a recipe for the ganache, and how/when to layer it on the cheesecake? I am sure I can figure something out, I would rather have your opinion before I try it! For example, I saw that you mentioned you might use a chocolate ganache on the peppermint bark cheesecake. Do you by any chance have a recipe for the ganache, and how/when to layer it on the cheesecake? I am sure I can figure something out, I would rather have your opinion before I try it!

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