OMG, say whaaat?
It’s fairly easy to unleash the marathon baker in me. You name it, I bake it. Especially if I get triggered by sentences that start like this: “Have you ever tried/considered X?” If I didn’t and it sounds even remotely tasty, you can bet I am game. This is how the Oreo cheesecake brownies were born. I had just made a batch of my fudgy brownies (which are devine, if you have them while warm served with vanilla ice cream) and we were talking about how I hadn’t made my cheesecake cupcakes in a while (which have an Oreo cookie serving as a cake base). So the naturally question arose, why not try and combine those two somehow.
Ingredients for the fudgy brownie layer
- 1/2 cup of melted butter
- 1 tablespoon of vegetable oil
- 2/3 cup of white sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1/2 cup of cacao powder
- 1/2 cup of flour
- 1/4 teaspoon of salt
Mix all ingredients in a large bowl until well blended, then pour it into a casserole dish (11.8 x 7.8 in / 30 x 20 cm). Add 16 Oreo cookies on top.
Ingredients for the New York-style cheesecake layer
- 2 eggs
- 1 lbs (480 grams) of cream cheese
- 1 cups of sugar
- 1/3 cup (80 grams) of sour cream
- 1/3 cup (80 grams) of whipping cream
- 1 tablespoon of flour
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla aroma
- A pinch of salt
Mix all ingredients in a large bowl and make sure everything is combined well. Pour the cheesecake mix over the oreos and brownie. Drizzle a few crushed Oreo cookies on top and bake it at 325 degrees Fahrenheit/165 degrees Celsius for 45 minutes.