At Home With Theresa

Another cheesecake recipe! Can you tell it’s one of my favorite desserts? 😊 The fact that it comes together rather quickly with just a few ingredients that I always have, “bakes” in the Electric Lunchbox, and is ready within about an hour, makes it ever present in my dessert rotation.

So today, I am making an Oreo version of my Electric Lunchbox cheesecake. Oreos are a big favorite in my home. I make Oreo ice cream with my Breville Ice cream maker several times a year, specially when the weather gets hot. Even straight out of the package, Oreos go pretty fast here. So cheesecake was a natural progression of one of our favorite flavor. I just know you’ll agree!

I added a layer of sour cream to cut through the sweetness and give this dessert an extra layer of taste. Of course you can omit it, or replace it with whipped cream if you wish! Feel free to adapt this recipe to your liking. It’s a very forgiving dessert that I hope you’ll enjoy with those you love.

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

Crust:

7 oreo cookies, crushed

1 tablespoon melted butter

Cheesecake:

1 (8 oz) cream cheese, softened

1/4 to 1/3 cup sugar

1 egg

1 teaspoon vanilla extract

Extra Oreo cookies

3 Itaki cups water, for the base

Topping:

2 tablespoons sour cream

1 teaspoon sugar

1. Line bottom of the big bowl with parchment paper cut to fit. This will make it easier to remove the cheesecake from the bowl when done.

2. For the crust: Crumble the Oreos and whirl in a food processor (or use a ziplock bag and a rolling pin) until it becomes fine crumbs. Add the melted butter and mix well. Press mixture into the bowl with parchment paper liner.

3. In a small bowl, using a handheld mixer, blend cream cheese, sugar, egg, and vanilla until smooth. Pour half of the mixture over prepared crust and top with extra Oreo cookies to cover the batter. Pour the rest of the batter over and smooth the top. Tap the bowl a couple of times on the counter to remove air bubbles. Cover the bowl with a piece of foil.

4. Pour 3 Itaki cups of water (120 ml) in the electric lunchbox base. Place the bowl in the base, cover, and let steam until done, about 55 minutes.

5. Carefully remove the bowl from the base, and let cool to room temperature. Chill for 4 hours to overnight.

6. Run a knife along the edges and invert bowl onto a plate to release cheesecake. Remove the parchment and invert onto a serving dish.

7. In a small bowl, mix sour cream and sugar until sugar is dissolved. Pour over cold cheesecake and spread to cover the top. Crumble additional Oreos on top if desired. Serve cold.