Steps to Make Ultimate Oreo Icebox Cheesecake
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Oreo Icebox Cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oreo Icebox Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oreo Icebox Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oreo Icebox Cheesecake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can cook Oreo Icebox Cheesecake using 7 ingredients and 5 steps. Here is how you cook it.
Takes approximately 2 hours and 15 minutes.
Ingredients and spices that need to be Take to make Oreo Icebox Cheesecake:
- Oreo cookies
- 2 (8 oz.) packs slightly softened cream cheese
- 1 pt. heavy cream
- 3/4 C. granulated sugar
- 2-5 T. hot water
- 1/2 T. vanilla extract
- 6 C. slightly softened vanilla ice cream
Steps to make Oreo Icebox Cheesecake
- Using a 9x13" baking dish, place Oreos along the bottom. Leave as little space between each cookie as possible (breaking will occur).
- In a large mixing bowl, combine 1/2 C. sugar, vanilla extract and cream cheese. Blend until smooth (there may be small clumps). Add ice cream, two tablespoons of heavy cream and hot water (to thickness preference; I used about 4 tablespoons of water). Blend until smooth (this is easiest with a hand or stand mixer).
- Pour mixture directly over Oreos. Smooth with a cake spatula. Freeze two hours or until firm.
- Remove cake about 10 minutes before eating. In another mixing bowl, combine 1/4 cup of sugar with remaining heavy cream. Whip with hand or stand mixer until peaks form.
- Gently spoon whipped cream onto cake and smooth out. Serve immediately. Freeze leftovers.
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