Oreo Cheesecake

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make Oreo cookie. First, I will teach you how to make the chocolate crest. I will teach you how to make the Oreo cookie feeling. Then I will teach you how to fill the pen and the cheese king. Finally, I will show you how to call the cheesecake and Premier or surfing. Am a self, Todd Baker. Years ago, I decided I wanted to open up my own thing. So I took some classes, read some books, watched lot of videos, and of course, did a lot of practice on my cake tech skills until I felt like my skills with the level that I could create cakes for special occasions, for other people. When I was at this level, I opened up my own home, making t-shirts and cakes for different occasions. I had this business for several years until my husband got a job offer across the country and we felt like this was a good move for us. And so we close the bakery and we moved across the country. Now here in New York City, I do not want to go through the steps to open up a new homepage. But I still love making me. So I decided to share my screen. We're on Skillshare. This class is aimed at the banker that would like to learn how to make a fun and delicious cheese cake to share with their friends and family. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the crust. 2. 02 The Crust: We're ready to start making the crust. First thing we need to do is melt the butter. I have my five tablespoons to feather. I'm just going to this into like five different sections or more because this will help it melts more evenly. I'm now going to stick this in the microwave for about a minute at 50%. And hopefully by the end of that time, this will be completely melted. While this is mountain, I'll show you how to prepare the pound. We're using a spring form. That means it's got this thing that opens up. The bottom can come out. We want to stick. Now. I'm going to use a spray that has flower. And I innovate greater Bob and Jim. Really good. And also say this site that is now ready for it, the cheesecake heroes are better after one minute. It's still have some solid butter, but it's also hot. So by stirring it, hopefully I can melt the rest of that better and not have to get it in the microwave. Again. You can see it is still melting. Still a little bit there. And it is melting. I really don't want the better to bubble up over. If I can not put it back in the microwave. I won't have a master my microwave. And it's looking like it's going to melt good enough. Once your butter's melted. You're going to dump into this bowl 1.5 cups of your cookie crumbs. And then you're just going to dump. You're better than them. And you want to mix them together. I doing it in a separate bowl first because then I can get it totally mixed, not scrape the pan and get the spray that I put on the panel to come up once I see it totally moist. Like that is, I'm going to dump my columns into the pan. And I want these cramps to not only cover the bomb with Japan, but also go up the sides. So I'm bringing this all the way over to the side. Once I have it like this, where it's all covered, make sure your hands are clean. You're going to press the stem. Want to make sure none as shown on the bottom. So much shown on the bottom. Just scoot some more there. Then I want to press it halfway up the side. Once I press it halfway up the side, I want to thin this out on the bottom and fill in those whole areas using my whole palm of my hand. That helps move it better. Look for areas that look really sick. Use it out. Then I like to bring my spoon, make those sharp corners along the edges. This is where I can also help spread when it's needed. We're now going to put this in the oven that is preheated to 350 degrees and we're going to click it for ten minutes. 3. 03 The Filling: We're ready to start making the cheesecake feeling I just checked the pie crust out of the oven and it's calling just a little bit. It doesn't need to be completely cooled because we're going to put it back in. But we're letting it cool while we make the filling. Let me show you how we make the filling. I'm going to add my cream cheese to the bowl. And then I want to mix this up closer to room temperature. You can have this. The faster it's going to whip up. Mine is probably not as warm as I want it to have this mixed up. Now I'm going to add our sugar, vanilla, milk and free. And we'll get to mix it up some more. And I have it all. I'm also going to come to where it's thick. It's going to take a little bit. This is looking pretty smooth. Now we're going to add the eggs, but we want to add them one at a time. Drop it in there. Then I'm excited. Once outlooks well blended, I will continue with all the other eggs until they're all mixed in to make sure that I get all the stuff on the edges. Along here, occasionally. Scrape the bowl down. I've added two eggs, I'm scraping it down. I'll decide if I need to scrape it down after the next day or whether or not it can go till I've added the next. Add a number three. I want to scrape this down again. And now we're going to pour our cookie crumbs into our battered. And which quantity this on load, just enough to get it all mixed. Now this is where I want to taste it and make sure I didn't leave anything out. I just take a little bit from the beater that tastes good. I'm going to scrape down this one more time. And then we're going to bring this up over to the cake pan on the stove and dump it in. We just want to dump this in the cake pan, scraping to make sure I get all of it out. Then I want to spread this around. This looks like a very full cheesecake. 4. 04 Baking And Cooling: We have the oven now preheated to 325. We're going to put this in the oven and it's gonna bake with the water bath, so we will pour some water in it. So let me show you how we do that. I have a pan right here, and I'm going to just place my cheesecake in that pen. And now I'm going to take some water and pour it in the pan on the bottom. I don't want to get any in the cheesecake. When I make sure it's evenly distributed and going almost up to the top of that Jelly Roll pen. Now we're going to carefully, you don't hear a Tesla, that's what happens. The water goes all over. We're trying to do like carefully close this up. Now. We're going to bake this for basically 50 minutes to an hour until the center is pretty much set. So you want to start checking it at 50 minutes and then keep going until it's to that point. Our timer is about ready to go off. It is cooked for the first 15 minutes. When I looked in the oven to the window, it didn't really look ready, but let's go ahead and look at it and check. When I open that up. You can see that's still very jiggly without even pulling it out. I am going to give it another ten minutes. We will be back in ten minutes to check it again. It doesn't need to be totally firm, but it needs to be pretty much set. The timer is again about ready to go off. When I look inside the oven sue the window, it looks like it may be about to that point. When the timer goes off, we will check and see there's the timer. We're going to open up the oven. And so we want to just really rounding on the one side. But I'm not feeling like it's quite strict enough. So I'm going to try to turn this if I can. Give it another ten minutes. The timer is again about ready to go off. When it does go off, I looked through the glass and the oven and it looks like it's going to be ready. We will check it. But this, I believe will be the last. Let's pull this out. And when you touch it, jiggles a tiny bit. We're going to pull this out of the oven. And we're going to let that confuse the cool and the evidence. We don't burn ourselves with. The one thing I do want to do with this before it calls, is I want to sprinkle some cookie crumbs on top because it's hot, hopefully they will kind of go into if not, oh, well, we're going to let this come to room temperature. And then after it comes to room temperature, we want to put it in the fridge overnight so we can chill and totally set. 5. 05 Preparing The Cheesecake To Serve: Our cheesecake has chilled in the fridge overnight. We're now ready to take it out of the pan. Prepare it for serving as our choose k. We covered it before we put it in the fridge so that it would stay fresher. Now I'm going to take my knife. And I wanted to just take it around the edge, make sure nothing is sticking on the edge. Once I've gone all the way around, I'm ready to take the spring part and open up my cheesecake. Slide it off. If I were going to be eating this at home, I would just leave it like that and stick it on the serving platter. You're going to take it someplace where you have to deliver it and you weren't going to be there to bring home What's left. You would then need to take it off of that bottom plate. To do that, you just need to slide this spatula under there. And then you need to go around and do that all the way around. Because what that does is it loosens suppressed from the bottom of the cheesecake. And you're just going to take your cheese cake around. Keep turning it. As you slide this under the crust. And you just keep doing this until you've gotten all the way around the cheesecake. You'll know when you've gotten all the way around because there will be no resistance taking that in. And when you believe you're all the way down, you're going to bring your bladder or plate that you're going to stick it on. Bring this up to there. And hopefully we can just slide that right. Get that vacuum where it was lifted up just a tiny bit. So I can see if some sticky. I'm going to go in under there and take this rider. And here is our Oreo cookie cheesecake all ready to serve. 6. 06 Final thoughts: Thank you for taking this class. We had fun making our Oreo cheesecake. You first learned how to make the chocolate. We then moved on to making the Oreo cookie, dealing with the filling may. We poured it into the pan with the crust. And we bend our cheese cake in the oven for over an hour and tell it was cooked at 325 degrees. When the cake was done, we took it out of the oven and let it cool to temperature. We then children in the fridge overnight. Once it hit chilled, we were able to remove it from the pan and get it ready to serve. I hope you cheesecake turned out the way you want. Your project for this class is to make the recipe for this cheesecake is in the project section. Please make sure you post a picture of you cheesecake. Tell us how it went. I look forward to seeing your pictures and hearing from you. From my kitchen to your kitchen. Half the bank.