Saturday, November 8, 2014

white chocolate oreo cheesecake bars

Thanksgiving and Christmas are just around the corner, and as your coworkers and church group have reminded you, so is the annual dread of what you're going to make for the holiday potluck. (Hanukkah is approaching too. I didn't forget  about  you my Jewish viewers.)

If you're one who checks the silverware, napkin, bread, or drink boxes be aware that you're not being discreet about your laziness. People know, and they talk behind your back. Show those gossiping b*tches you aren't lazy, and not only that, but you can cook laps around Margaret's annual slimy burnt pigs in a blanket. 

1. Make the crust. Actually before you do that, preheat the oven to 325F. Place the oreo cookies, and a couple tablespoons of melted butter into a food processor. As always the ingredients are at the bottom of the post. Pulse until fine crumbs. 

2.  Line the bottom of a 9x9 inch pan with parchment paper. Let the excess paper hang over the sides; this will make removal easier at the end. Pour the crumbs on top of the parchment and spread evenly. Press the crumbs down especially at the edges and corners. 

3. Bake for 10 minutes or're just gonna have to trust me on this one. It's kind of hard to tell if an oreo crust is golden brown. Cool on a cooling rack. 

4. In the meantime make the cream cheese filling. Beat room temperature cream cheese in a bowl for a minute until it is smooth. It is preferable to have the cream cheese at room temperature because it will minimize the amount of lumps in the final product. Another guideline to making the perfect cheesecake is not to overbeat your filling. Cheesecake is one of the only cakes that you want to purposely make dense (also poundcake). By mixing it just until it comes together, you keep the amount of air bubbles in the final product to a minimum. 

5. Add the eggs one at a time beating thoroughly after each addition. Add the sour cream, melted chocolate, and vanilla extract. Beat one final time. That's it. Hands up. Stop!

6. In a parallel universe, where you remembered to take the crust out of the oven, pour over the cream cheese mixture. Smooth it over with a spatula and tap the bottom of the cheesecake on the countertop to bring up any bubbles that might be trapped inside the filling. Bake for 40-50 minutes or until the edges are golden brown (this time you'll be able to tell). When you wiggle the pan the center should be solid.

7. Leave it on the countertop to cool. When it is cool enough to handle, throw it into the refrigerator to cool completely. Don't literally "throw" it into the refrigerator, gently, you worked hard on it. 

8. It's been a day of agonizing patience, do I sound older? I feel older. Make the white chocolate ganache/drizzle by putting a bowl of white chocolate over a simmering pot of water making sure not to let the bottom of the bowl touch the water. If you want to get French, this technique is called bain-marie. Add the cream and stir until the mixture is smooth. Drizzle it over the cheesecake (make it rain like it's your birthday) and refrigerate again till the chocolate is set. 

9. Finally, cut into squares. This recipe will yield 9 blasphemously large bars, or 16 baby bars. Frozen cheesecake is not only not frowned upon, but encouraged. In fact, I froze mine and ate them throughout the week. 

My favorite part about these bars are the texture. You have this contrast of smooth, dense cheesecake coupled with an extra crunchy oreo crust, life does not get better if you have one of these your hand. A frozen white chocolate oreo cheesecake bar has the texture of a super cream ice cream on top of the world's best shortbread you've ever had. I prefer the frozen variety but, you should give both a try. 

This week I taught you how to make an awesome white chocolate oreo cheesecake bar, and also how to demolish "Margaret" at your next holiday potluck. Stay tuned next week when I teach you how you can get Mike to eat his vegetables, and where to buy disciplining bebe guns. And as always, 



for the Crust
23 Oreo cookies
2 tablespoons unsalted butter, melted

for the Cheesecake
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 eggs, at room temperature

1/2 cup white chocolate, melted
6 tablespoons sour cream
1 teaspoon vanilla extract
12 Oreo cookies, broken or coarsely chopped

for the White Chocolate Ganache

1/2 cup heavy cream
1 cup white chocolate

*recipe adapted from Brown eyed Baker

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