Oreo Cheesecake
Hello, hello, hello, lovely SLUdents. Hi, I’m Lucy Albrecht ‘27 and I come to you with a sweet and delicious Greenhouse recipe. I know how eager you are to get into the recipe, but first a little about me! I am an Environmental Science and Geology double major who loves her home in the Greenhouse so very much! While expressing myself through yummy meals during the week (on Wednesdays!) I can also practice sustainable living in cooperation with my peers, while learning about and participating in local food systems. I am also absolutely hyped about the changes being made in our dining locations and can’t wait for further action to improve SLU’s sustainability! (To join the campus food waste committee, email me!) Outside of the house I enjoy hanging with my buds and singing… a lot. Our next dinner sign-ups will be after Spring Break, so keep your eyes peeled!
Oreo Crust Cheesecake Recipe
Ingredients:
For Crust:
- Oreos (one pack will do)
- ¼ teaspoon of salt
- 4 tablespoons of melted butter
For Filling:
- 16 ounces of cream cheese
- 2/3 cups of granulated sugar
- 2 Eggs
- 1 tablespoon of vanilla extract
Directions:
- Preheat the oven to 350 degrees and choose any available baking tin or pie pan!
- For crust: scrape filling out of Oreos, mash them into a powder as best you can, and mix in the butter and salt
- Line the bottom of your chosen baking dish with the Oreo crust
- For filling: whip cream cheese by hand or with a stand mixer, then combine sugar, eggs and vanilla until smooth. (To avoid lumps, allow cream cheese to get to room temperature before making filling)
- Pour filling on top of crust!!
- Baking: bake for 30 minutes or until entirely set in the center (not jiggly!)
- Allow to cool for 20/30 minutes before serving