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17Ingredients
13Hours
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Ingredients
US|METRIC
4 SERVINGS
- 26 oreos (more if you'd like a thicker crust)
- 1/2 cup unsalted butter (113g, melted)
- 24 oz. cream cheese (680g room temperature, 3 packages)
- 1/2 tsp. salt
- 1 cup sugar (200g)
- 3 Tbsp. all-purpose flour
- 1 Tbsp. vanilla extract (15mL)
- 3 eggs (large, room temperature)
- 1 egg yolks
- 1/2 cup sour cream
- 12 oreos (crushed)
- 12 oreos (chopped)
- 1 cup white chocolate (175g)
- 1/3 cup cream (80mL)
- 1 cup cream (cold, 240mL)
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
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Reviews(1)
Syeda L. 4 years ago
Absolutely delicious! I made this for my family and they normally do not like cheesecake but this cake was gone after a few days. I would say to add a nice thick layer of whipped cream to balance out the dense cheesecake so it is more enjoyable. I did not end up adding a chocolate ganache, but it looked easy enough to make so you can add it for esthetic purposes if you would like. All in all, I recommend you bake! (I would also like to add that I had to go out and purchase spring foam pans specifically for this recipe. Without it, it would be quite difficult to remove the cheesecake from the pan so that was a bit inconvenient)