OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
BLACKOUT CAKE
The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this version comes close. It is a multi-stepped process (remember, this was a bakery specialty) but it can easily be broken down into components.
Provided by Food Network
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 26
Steps:
- To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
- In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
- Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
- To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
- Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
- In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
- When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
- To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
- In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
- Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.
OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g
BLACKOUT CAKE
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.
Provided by The New York Times
Categories cakes, dessert
Time 3h
Yield 1 cake
Number Of Ingredients 26
Steps:
- Heat the oven to 375 degrees.
- To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
- In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
- Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
- Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
- Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
- Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
- Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
- Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
OREO BLACKOUT CAKE
Make and share this Oreo Blackout Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350.
- For the crust: Grease two 9" round cake pans and dust with cocoa.
- Crush oreos and combine with butter.
- Pat into one of the pans.
- Bake 5 minutes.
- Set both pans aside.
- For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
- Set aside Cream butter and sugar.
- Add egg yolks, sour cream, melted chocolate and vanilla.
- Add the water and stir till blended.
- Beat at medium speed for one minute.
- Whip egg whites to soft peak.
- Fold into batter by hand.
- Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
- Remove the cakes from the pans and refrigerate.
- For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
- Spread filling, reserving some for garnish.
- Top with the other cake.
- For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
- For the garnish: Press additional crushed oreos on sides of cake.
- Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.
More about "oreoblackoutcake recipes"
OREO CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (5)Category CakeCuisine AmericanTotal Time 4 hrs
- Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
- Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
- Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
10 OREO CAKE RECIPES FOR COOKIE LOVERS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
RECIPE: OREO BLACKOUT CAKE - SORTEDFOOD
From sortedfood.com
10 EASY OREO DESSERTS THAT DON'T REQUIRE AN OVEN - TASTE …
From tasteofhome.com
32 EASY OREO DESSERTS TO MAKE AT HOME - INSANELY GOOD …
From insanelygoodrecipes.com
BLACKOUT CAKE | RICARDO
From ricardocuisine.com
OREO DUMP CAKE - THE COUNTRY COOK
From thecountrycook.net
10 BEST OREO CAKE RECIPES | YUMMLY
From yummly.com
BLACKOUT CHOCOLATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
OREO CHEESECAKE: SO CREAMY, & LOADED WITH COOKIES!
From bakingamoment.com
OREO CHEESECAKE (NO BAKE) - DINNER AT THE ZOO
From dinneratthezoo.com
OREO ICEBOX CAKE - AMANDA'S COOKIN' - NO BAKE DESSERTS
From amandascookin.com
OREO ICE BOX CAKE (NO BAKE!) - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
OREO ICE BOX CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
OREO CAKE - AN EASY CHOCOLATE COOKIES & CREAM LAYER …
From tamingtwins.com
THE BEST OREO CAKE RECIPE EVER - BUTTERY SWEET
From butterysweet.com
EASIEST EVER NO BAKE OREO CHEESECAKE RECIPE
From tamingtwins.com
OREO POKE CAKE (MAKE AHEAD DESSERT) - THE CHUNKY CHEF
From thechunkychef.com
CHOCOLATE OREO CAKE RECIPE | OREO LOVERS DREAM DESSERT
From lifeloveandsugar.com
OREO CHEESECAKE (NO-BAKE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
10 BEST OREO CAKE RECIPES | YUMMLY
From yummly.com
OREO DIRT CAKE RECIPE - EASY AND DELICIOUS DIRT CAKE RECIPE
From dessertsonadime.com
EASY OREO ICEBOX CAKE | A SIMPLE NO BAKE DESSERT IDEA
From cookiesandcups.com
OREO CAKE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
OREO BLACKOUT CHOCOLATE CAKE RECIPE - YOUTUBE
From youtube.com
OREO CAKE RECIPE WITH OREO CREME FILLING – SUGAR GEEK SHOW
From sugargeekshow.com
EASY NO BAKE OREO CHEESECAKE - THE BUSY BAKER
From thebusybaker.ca
OREO CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
VANILLA OREO CAKE RECIPE - SUGAR SPICE 'N EVERYTHING NICE
From sugarspiceneverythingnice.com
THE BEST OREO CHEESECAKE RECIPE! | MOM ON TIMEOUT
From momontimeout.com
OREO DUMP CAKE (TIKTOK RECIPE) - MOM FOODIE
From momfoodie.com
EASY CHOCOLATE OREO CAKE WITH CREAMY OREO FROSTING
From beyondfrosting.com
OREO TRAY BAKE CAKE - CRUMBS AND CORKSCREWS
From crumbscorkscrews.com
OREO BISCUIT CAKE RECIPE - EGGLESS AND EASY | BAKE WITH SHIVESH
From bakewithshivesh.com
HOW TO MAKE A 1-MINUTE OREO MUG CAKE WITH JUST 2 INGREDIENTS
From tasteofhome.com
DINGBATS OREO BLACKOUT CAKE - BIGOVEN.COM
From bigoven.com
OREO BUNDT CAKE - LIV FOR CAKE
From livforcake.com
CHOCOLATE OREO BUNDT CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
OREO DIRT CAKE {NO BAKE DESSERT} | THE BEST CAKE RECIPES
From thebestcakerecipes.com
EASY OREO DUMP CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
OREO EARTHQUAKE CAKE - I AM BAKER
From iambaker.net
EASY NO-BAKE OREO CHEESECAKE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
ULTIMATE OREO CAKE (SUPER MOIST) - BAKING BEAUTY
From bakingbeauty.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love