Kathie's Cheese Cake
Yield
servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cream cheese
|
|
| 1 ¾ | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 15 | each |
oreo cookies
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cream cheese
|
|
| 414 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 15 | each |
oreo cookies
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
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.
