A really rich and creamy cheesecake that is super delicious and easy to make…
Preheat oven at 325 degrees F
20 oreo cookies without the white cream in the middle
3 tbsp unsalted melted butter
1 cup heavy whipping cream
1/4 cup caramel sweet condensed milk
For the cheesecake
4 eggs at room temperature
1 cup sugar
3 tbsp white flour
1 tsp vanilla
13.4 oz dulce de leche
1 cup sour cream
4 8oz packs cream cheese
Take your oreos and remove the white cream from inside and put them in a bowl crush the cookies and add the melted butter and pat it down and keep that aside. Let’s start assembling the mixture by putting the cream cheese in the bowl start blending and slowly add the sugar and mix it till there is no lumps in it, next add the sour cream, Dulce se Leche, vanilla, salt, and eggs one at a time just mix the mixture until well blended at this time don’t over mix the mixture. The mixture should look smooth and velvety, next prepare the pan by putting it in a large tray and line the springform pan with foil from the outside making sure that the water for the water batch will not seep into the cheesecake. Slowly place the tray with the cheesecake in the oven in the middle rack and pour the hot water in it slowly making sure no water gets in the cheesecake. Close the oven door and don’t open the door for the next 60 min after the first 60 min turn the oven off and leave the cheesecake in the oven for another 30 min. Take out and let cool completely next cover it with foil and refrigerate at least 6 hours but for best results refrigerate overnight! Once the cheesecake has cooled completely whip up the heavy cream and the caramel until it’s nice and thick. Decorate any way you like! Make sure and drizzle some of the caramel on top.

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