Comments on: Cheesecake Supreme with Oreo Cookie Crust

By: Emily

Emily — Fri, 13 Aug 2010 21:08:56 +0000

Awesome! I’m glad you liked it. It’s my go-to cheesecake recipe now, I haven’t found any others that compare.

By: Kim

Kim — Fri, 13 Aug 2010 02:04:57 +0000

I just made it – it was wonderful! Just like Eli’s here in Chicago. And NO CRACKS!!

By: Kim Throop

Kim Throop — Tue, 10 Aug 2010 13:52:50 +0000

I am trying it this week for my husband’s and son’s birthday . . . I will try and let you know how it turned it. It looks fabulous!

Kim

By: swi

swi — Fri, 07 May 2010 21:31:22 +0000

if you normally have a problem with your cheesecake cracking, try (once the cake is done) turning the oven off and only opening the door a crack (i usually put a wooden spoon in to hold it open about an inch) and letting it cool for a few hours in there. that way it cools down really slowly and shouldn’t crack!
(keep in mind though that you’re leaving it in the hot oven for longer, even if its turned off, so you might want to cut the baking time a little)

By: Reseña web: Para devorar en la red | km cero

Reseña web: Para devorar en la red | km cero — Tue, 29 Dec 2009 17:58:37 +0000

[...] donde encontrarás las más dulces recetas, como los quequitos de limón glaseados o el cheesecake hecho con galletas Oreo. Este sitio no sólo se dedica a las recetas dulces, sino que también [...]

By: Emily

Emily — Wed, 23 Dec 2009 20:46:39 +0000

No, you don’t need to preheat the oven. Just put it in there and turn the oven on. The initial high temp basically just browns the top and sides a bit so it looks nicer (and not undercooked). You could probably keep it at 400 for about 15 minutes if your oven takes a really long time to heat up, but I wouldn’t do it any longer than that.

By: Kim

Kim — Wed, 23 Dec 2009 20:21:00 +0000

I want to try this recipe with the cooking modifications you made. Just one question. When you say to turn the oven on to 400 and cook for 10 minutes, do you mean 10 minutes from the time you put it in the oven, or 10 minutes after the temperature reaches 400? My oven takes a while to get that hot, so I want to make sure it gets enough of a blast of high heat. Thanks for your recipe!

By: Cinnamon Cheesecake « Rosemary Kitchen

Cinnamon Cheesecake « Rosemary Kitchen — Wed, 09 Sep 2009 16:39:26 +0000

[...] go wrong there, eh?) and altered baking directions. In the future, however, I’d like to try these directions from Back to the Cutting Board, since my cheesecakes have had a tendency to come out slightly [...]

By: Leigh Ann

Leigh Ann — Wed, 05 Aug 2009 17:02:39 +0000

I LOVE this recipe! I made it for my sister-in-law’s wedding in December, and I’m so glad to see your post about the baking temp update – I too have been concerned about the slightly-underbaked look (although it is truly delicious). Thanks a bunch for the tip!

I recently made it with a strawberry topping – delish! Here’s the link: http://thesharpnotes.wordpress.com/2009/08/03/strawberry-cheesecake/
Leigh Ann´s last blog ..Sweet Baby

By: Marcus

Marcus — Tue, 09 Jun 2009 21:35:57 +0000

I don’t know anything about NY cheesecakes but I love the “undercooked” look of yours, it looks almost like a non-bake cheesecake. Or like a big wonderful cheese! I’ve already made four cheesecakes last month so I’ll hold off for a while but I’m definitely bookmarking this one.