Kathie's Cheese Cake
Submitted by Nugget
Crustless Oreo cheesecake with chunks of cookie folded right into the batter and a cookie-crumb top. Baked in a water bath until silky, then flipped so the bottom becomes the top.
YIELD
10 servingsPREP
30 minCOOK
90 minREADY
2 hrsKathie’s cheesecake is a crustless, deep-baked Oreo cheesecake with a clever twist: the cookies aren’t a base, they’re folded right into the batter so every slice is studded with chunks of chocolate cookie. Two pounds of cream cheese, almost two cups of sugar, five eggs, and a dose of both vanilla and almond extract make a tall, dense, almost candy-rich cake.
The water bath is what keeps this one from cracking. A bain-marie of an inch or more of water turns the oven into a humid chamber, so the surface stays soft while the center sets gently over a slow 90 minutes. After cooling completely in the water, you flip the whole cake upside down and dust the new top with crushed cookie crumbs.
Pro Tips
- Make sure the cream cheese is fully at room temperature before whipping. Cold cream cheese leaves stubborn lumps you can’t beat out without overworking the batter.
- Don’t beat too long after adding the eggs. Aggressive mixing pulls in air, and that air expands and cracks the surface as it bakes.
- Wrap the outside of the springform or solid cake pan in heavy-duty foil before setting it in the water bath. Even a tiny leak ruins the texture.
- Test for doneness when the center has a slight wobble but the edges look set. It firms up considerably as it cools in the water bath.
Variations
- Swap the Oreos for crushed Heath bars or chopped Twix as the recipe suggests for a caramel-toffee version.
- Drop the almond extract and double the vanilla for a cleaner, more classic flavor.
- Drizzle cooled slices with warm hot fudge or salted caramel for a sundae-style finish.
Ingredients
Directions
Butter Pan well. (I use a 8 inch round with 3 inch walls).
Whip cheese until soft and add sugar, combine until fluffy.
Add extracts and eggs. Beat until mixed but, not too long.
Chop oreos into pieces and fold into mixture.
Pour into pan and place in a pan of 1 or more inches of water.
Bake at 350℉ (180℃) for 1½ hours (check after 1¼ hr) until center is set.
Cool in pan of water.
When cool turn upside down on plate. The bottom becomes the top.
Sprinkle with cookie crumbs.
I sometimes add chopped heath bars or twix bars.
Comments



