Pink Oreo Cheesecake (Print Version)
# Ingredients:
→ Oreo Base
01 -
1/4 cup melted unsalted butter
02 -
2 cups (around 24 cookies) crushed Oreos
03 -
1 tablespoon sugar
→ Velvety Pink Filling
04 -
3 packs (8 oz each) softened cream cheese
05 -
3 eggs, large in size
06 -
1 cup sugar
07 -
1/2 cup sour cream
08 -
1/2 cup heavy cream
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon all-purpose flour
11 -
Pink food coloring, 1 tablespoon
# Instructions:
01 -
First, warm up your oven to 325°F. Mix Oreo crumbs with sugar and butter, then press into a 9-inch springform pan. Bake for about 10 minutes, then let it cool completely.
02 -
Whip your softened cream cheese until it's creamy. Slowly add sugar and beat until light. Stir in eggs one by one, then fold in sour cream, vanilla, and flour. Blend in the pink coloring last.
03 -
Pour the filling right onto the cooled crust. Smooth it out and gently tap to get rid of any bubbles. Bake for 50 to 60 minutes. The edges should be firm while the center keeps a little wiggle.
04 -
Let the cheesecake sit in the turned-off oven for an hour. Cool at room temperature for 30 minutes after that, then stick it in the fridge for at least 3 hours, or better, overnight.
# Notes:
01 -
Cooling the cheesecake slowly helps avoid cracks in the surface.
02 -
Use as much or as little food coloring as you prefer to tweak the pink hue.