Oreo cheese cake
By CecileMohr
Ingredients: low-gluten flour,butter,eggs,fine sugar,cream cheese,unsalted butter,Oreo cookies
Recipe Recommendations
- Oreo cookies appropriate amount
- low-gluten flour 30 grams
- unsalted butter 180 grams
- cream cheese 150 grams
- eggs of 2
- butter appropriate amount
- fine sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Oreo cheese cake
1
A bag of Oreo biscuits, 180 grams of unsalted butter, 150 grams of cream cheese, 30 grams of low-gluten flour, 2 eggs, and 60 grams of fine granulated sugar.
2
Take 30 grams of butter into the microwave and turn for 30 seconds until melted.
3
Twist open the Oreo cookies, scrape off the cream in the middle, break one-third into small pieces, crush the other two-thirds with a rolling pin, pour into the melted butter and mix well.
4
Wipe the baking plate clean without leaving any moisture or oil. Spread half of the mixed biscuits on the bottom of the plate, and use a spoon to balance the pressure.
5
Soften the remaining 150 grams of butter and cream cheese at room temperature, and beat with an egg beater on low speed to create lines.
6
Add the beaten egg mixture in three times and beat evenly on low speed.
7
Add the fine sugar and beat well on low speed.
8
Sift in low-gluten flour and beat well on low speed.
9
Use a rubber spatula to scrape half of the beaten cheesecake paste into the baking sheet where the cookies have been laid and smooth the surface.
10
Spread the Oreo cookie pieces evenly on the cheese paste.
11
Scrape the other half of the cheesecake paste into a baking sheet and smooth the surface.
12
Finally, sprinkle the remaining butter biscuits evenly on the surface; preheat the oven to 180 degrees C, heat up and down, use water bath, place in the middle and lower layers of the oven, 35-40 minutes.