It took me by surprise when I realized that most of my “The Big Bang Theory” loving friends who never visited USA think of Cheesecake factory as some imaginary diner. Having “Friends” Central Perk in mind it’s fair assumption, I guess.
Being very much real though, this restaurant chain serves both savory dishes and all kinds of sweets including, of course, the one they were named after. Classic, chocolaty, fruity cheesecake – you name it. They bake Oreo cookies version as well. I tried it in Las Vegas 8 years ago and it was delicious. In my recipe there’s a bit more chocolate, because you can never have too much chocolate, ne c’est pas?
So, if you can’ t be pleased with perfectly fine cookie just as it is and you want to upgrade it too a Sunday afternoon treat level maybe you should try this. It’s a sweet remedy for all sorts of longing, including mine for the best friend who moved to California and who I took the earlier mentioned Nevada trip with.
150g Oreo crumbs (18-20 cookies)
50g melted butter
1 tablespoon sugar
Start with halving cookies. Remove the cream and put it aside – it will be used in the filling.
Grease a 24cm cake form and cover it with a parchment paper. Mix melted butter with Oreo crumbs and sugar. Press it in the bottom and 4cm up the sides of a form.
Preheat the oven to 200 degrees and bake for 5 to 10 minutes.
Set aside to cool.
800g Philadelphia cream cheese
1 vanilla bar
300g dark chocolate (65% cacao at least)
100g Oreo cookies broken in small chunks
Cream from cookies used for the base
100g golden caster sugar – optional
All ingredients should be at room temperature.
Beat cream cheese until light and fluffy. Add eggs (one at the time), vanilla beans and cookie cream. I find it sweet enough just like this, but if you like you can add up to 100g golden caster sugar at this point. Mix it well.
Halve the mixture.
Cut the chocolate in small pieces and melt it in milk. When cooled add it in one half of filling mixture.
Put chocolate mixture on cooled base and cover with half of cookie chunks. Add white cream mixture and cover with remaining cookies.
Preheat the oven to180 degrees and bake for 45-60 minutes. Once the cake is baked take it from the oven and shake it. Turn the heat off and put the cake back to the oven for another 60 minutes.