MY FIRST OREO CHEESECAKE ATTEMPT!!

Those of you who follow my blog may know by now that most of the time I try to follow a low-carb Ketogenic Diet. I have used this nutritional plan to lose a whole bunch of weight in the past and I have promised to myself to apply its principles to my food for the rest of my life. But October is a special month for me since it has a very unique coincidence: Four of my best friends have their birthdays during this month. This means only one thing. During October there will be lots of days of drinking and eating as much food as my stomach can handle. Therefore I have decided to put my diet aside for a few days and just enjoy a few guilty pleasures.

For my first friend's birthday I have decided to make my own Oreo Cheesecake. The recipe you are about to read is a 'trial bake' since I have never made any type of baked cheesecake before. So this is my very first attempt to make the best Oreo Cheesecake possible. If you have any suggestions for me, let me know in the comments!!!

INGREDIENTS (9 inch baking dish)

• 40-45 original Oreo cookies
• 800-900g (32 ounces) of Philadelphia Cream Cheese
• 200g (7 ounces) sour cream
• 140g (5 ounces - 2/3 cup) milk
• 4 eggs
• 300g (3.5 ounces / 1.5 cups) granulated sugar
• 30g (1 ounce / 0.25 cup) flour
• 4-5 tablespoons of butter
• Vanilla extract (or vanilla sugar)

1. Preparing your baking dish

Take a 9 inch (22-23cm) springform round baking dish (preferably non-stick) and some baking paper.

Cover the baking dish with a thin layer of butter or vegetable oil

Add the baking paper and try to cover all of the surfaces of the baking dish

2. Making the cookie base

Put your cookies in a ziploc bag and crash them with a heavy object. You don't have to break them down into powder. It is nice to have smaller and larger pieces of cookies in your cheesecake base. You don't have to remove the filling of the cookies. It gives the crust an even better taste.

Place your crushed cookies in a large bowl. Don't forget to put about a third of the crushed cookies aside so you can add them in the cheesecake filling mixture later.

Melt the butter over gentle heat

Add the butter to the cookies and mix very well. Your mixture should appear wet and be slightly sticky.

Place the cookie mixture in your baking dish and push firmly down with a spoon to make a compact base. The amount of cookies I gave you make a relatively thick base. You can adjust accordingly. Add the base in the refrigerator while preparing the filling.

3. Making the cheesecake filling

First add the cream cheese and the sugar. Make sure the cream cheese is at room temperature or else it will be very hard to stir. Use a wooden spoon to mix the two ingredients well.

Add the sour cream, milk, flour, vanilla and mix together using a whisk. Do not over mix the filling as this will put air inside it and your cheesecake will not be as dense as desired. Just stir long enough for the ingredients to mix together.

Add the eggs one by one and stir the filling in between each time you add an egg.

Add the rest of the cookie mixture in your filling

Place the filling over the base. Don't fill the baking dish all the way up. After you add the filling, gently tap it on the kitchen bench a few times to remove any air bubbles.

4. Bake your cheesecake

Bake the cheesecake in a PREHEATED oven at 170 Celcius or 350 Fahrenheit for 1 hour. After the hour is complete, turn your oven off and leave the cheesecake in it for another 2 hours to cool down (oven door closed).

After, take your cheesecake out and leave to cool to room temperature. Then refrigerate before serving for at least 3 hours. Don't worry if your cheesecake doesn't appear uniform in color and shape or if it has any cracks on it. It will still taste amazing!!!

5. Serve and ENJOY!!!

You can serve plain or with a cherry/berry sauce!

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