Wednesday, 18 March 2015

Oreo cheesecake ( no bake)

No need to use oven @_@

Ingredients

36 pkg. OREO Cookies, divided

1/4 cup butter, melted

4 pkg. (8 oz. each) brick cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

simple to make and so awesome......

Instructions

1. CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

2. BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.

3. REFRIGERATE 4 hours or until firm.

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Measure the Flour Properly

Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe.

Use a Pastry Brush to Butter the Pans

You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.

Position the Pans as Close to the Center of the Oven as Possible

They shouldn’t touch each other or the oven walls. If your oven isn’t wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation.

Rotate the Pans During Baking

This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.

Cool Cakes Upside Down

This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.

Marvellous food...mmmmmm

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Wednesday, 18 March 2015

Oreo cheesecake ( no bake)

Instructions

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