Luscious kosher Oreo cheesecake is an easy fix for Shavuot or anytime you want a killer dairy dessert.
Liz’s Oreo Experience Cheesecake
Servings
8 Servings
Ingredients
- 4 large eggs beaten
- 2 teaspoons vanilla
- 1 package Kolatin® kosher gelatin dissolved in a small amount of warm water
- 1 cup sugar
- 3 packages Philadelphia® or Neufchâtel low-fat cream cheese
- 1 package Oreo® cookies or chocolate sandwich cookies
Instructions
- Preheat oven to 350 degrees F.
- Using a food processor, pulse half the cookies until you have achieved a fine powder.
- Press cookie crumbs into a 10- or 12-inch springform pan and press in the corners so that the crumbs crawl slightly up the sides.
- Beat eggs with dissolved gelatin, vanilla and sugar.
- Slowly add cream cheese and beat only until combined.
- Pour cheese custard into the pan and sprinkle with the remaining cookies. I like to simply break them up by hand so there are large pieces, but you can also chop them roughly in the food processor.
- Bake at 350 degrees F for 45 minutes to one hour, and remove from the oven when the middle is still a little moist. The whole thing should still be jiggly.
- Cool completely for at least two hours and, ideally, chill overnight before serving.
- Contributed by:Elizabeth Book Katz, CKCA
- This simple cheesecake recipe does not require anything special to make it good. No water baths, corn starches or flour. And it’s relatively low in fat. To make a non-Oreo, low-fat cheesecake, eliminate the Oreos and make or buy a simple graham cracker crust.
Love this cheese cake