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Before you jump to Cookies-n-Cream Cheesecake recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to that. Sometimes, though, the last thing you need is to have to prepare a meal from scratch. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from shame about slipping on your diet. You are able to do this because lots of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.
Go for the side dishes. Not too long ago, the only side dish item offered by a fast food restaurant was French fries. Now just about all of the popular fast food places have widened their menus. Now you can find a range of salads. Chili is yet another selection. You could possibly get baked potatoes. You can make fruit. There are a lot of possibilities that don’t include eating anything deep fried. When deciding on your supper from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you may keep your fat content and calorie counts low.
Common logic tells us that one positive way to get healthy and lose fat is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is not any reason you can’t visit your drive through from time to time. Sometimes what you need is to let another person make your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to cookies-n-cream cheesecake recipe. To make cookies-n-cream cheesecake you need 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Cookies-n-Cream Cheesecake:
- Take Oreo Crust:
- Provide 20 oreo cookies
- Use 5 tbsp. unsalted butter, melted
- Prepare Cheesecake Filling:
- Take 3 (8 oz.) each brick style cream cheese, at room temp
- You need 1 cup granulated sugar
- Take 1 cup sour cream (or plain yogurt) at room temperature
- You need 3 large eggs, at room temperature
- Provide 1 tbsp. vanilla extract
- Use 18 oreos
Steps to make Cookies-n-Cream Cheesecake:
- Make sure your oven rack is in the lower third position and preheat the oven to 350°F. Grease a 9" springform pan and wrap aluminum foil tightly around the outside walls of the springform pan. Set it aside.
- First, make the crust. In a food processor, pulse the Oreos into fine crumbs. Pour the crumbs out into a large bowl. Stir the butter and the cookie crumbs together until combined. Then press them tightly into the bottom of the springform pan. I use the bottom of a metal measuring cup to really tightly pack the crumbs down.
- Pre-bake the crust for 9 minutes, then remove it from the oven and set it aside as you prepare the cheesecake. While that's pre-baking, place the other 18 Oreos in the food processor and pulse just a couple of times, until coarsely crumbled.
- Using a hand held or a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed until it's smooth and creamy. Then add the sour cream (or yogurt) and vanilla. Switch to low speed and add the eggs one at a time, beating after each addition until just combined. Gently fold in about 3/4 of the crumbled oreos. Cover the remaining Oreos and set them aside for now.
- Pour the filling into the crust. Place the springform pan into a larger roasting pan. Fill the roasting pan about halfway up with hot water. Place this into the oven for 45-60 minuted, or until the center is nearly set. There should still be a 2 to 3 inch wobbly spot in the center, which will set as it cools.
- Once the cheesecake is done, turn off the oven and open the oven door a crack. Leave the cheesecake in the oven for 1 hour, then take it out, run a butter knife gently around the edges of the cheesecake to help loosen it from the springform pan and place it, still in the pan, on a wire rack and allow it to cool completely.
- Once it's cooled to room temperature, cover it and place it in the fridge for at least 4 hours. When you're ready to serve, remove the rim of the pan and sprinkle the remaining 1/4 of the crumbled Oreos over the top. Cut into slices with a large, sharp knife and serve. Store any remaining cheesecake covered in the fridge for up to 4 days.
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