Wednesday, January 28, 2009

Chocolate Oreo Cheesecake

I made this wonderful cheesecake for Thanksgiving and it was amazing.


Lucas Franklin

Chocolate Oreo Cheesecake


Cheesecake Filling
  • 8 oz Tofutti Better Than Cream Cheese
  • 12 oz light firm silken tofu (or extra-firm)
  • 1 cup sugar
  • 1-1/2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2/3 cup ground Oreos (grind in food processor)
  • 1/2 teaspoon Chocolate extract (optional)
  • 1/2 teaspoon almond extract

    Chocolate Ganache (for topping)
  • 1/4 cup soy milk
  • 2 tablespoons maple syrup
  • 1/2 cup chocolate chips

  • 5 Oreos cut in half (use a serrated knife for best results)

  • 1 prepared chocolate crust
  • 20 chocolate cookies (such as Oreo)
    1/3 cup margarine melted
    grind cookies and mix with margarine. Press the cookie mixture onto a pie pan.

    1. Preheat oven to 350F
    2. Combine all the filling ingredients in a food processor or a blender. Blend until smooth
    3. Pour filling into pie crust
    4. Bake in preheated oven for 50-60 minutes (make sure that the center is almost set)
    5. Refrigerate until completely chilled (at least 3 hours)
    6. Prepare the ganache by bring the soy milk to a simmer.
    7. Remove the soy milk from the heat once it simmers and quickly add the maple syrup and chocolate chips.
    8. Stir the ganache until the chocolate is completely melted
    9. Let the ganache cool for 5-10 minutes then top the chill cheesecake (let chill in the refrigerator for at least 1 hour before adding the ganache) with the ganache. Spread the ganache evenly over the pie.
    10. Garnish with half Oreos

    Note: Newman-Os can be substituted for Oreos
  • 1 comment:

    1. This looks AMAZING! I can't wait to try it! I'm thinking about going to the store right now and getting oreos...hummmm :) THANKS!