Cookies and Creme Cheese Cake

This Week's Favorite Cheesecake - Cookies and Creme

An easy no-bake cheesecake recipe.

Ingredients:

• 24 chocolate sandwich cookies (oreos), finely crumbled, about 2 cups
• 6 tablespoons margarine, room temperature
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 3/4 cup milk
• 1 cup heavy cream, whipped
• coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

Preparation:

Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended, Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.

Apricot Swirl Cheesecake

Ingredients 

Crumb Crust : 
185g shortbread biscuits; 60g butter 

Filling 
750g cream cheese, softened; 1 1/4 cups sugar; 6 eggs, separated; 1/2 cup plain flour, sifted; 1 cup cream; 1 tsp grated lemon rind; 2 tblsp lemon juice; 1 tsp vanilla essence 

Apricot Puree 
60g dried apricots; 1/2 cup sugar; 1 tblsp rum; 1 1/4 cups warm water 

Crust 
Crush biscuits using the end of a rolling pin or in a food processor if you have one. Combine biscuit crumbs and melted butter in a bowl. Press mixture into the base of a 23cm springform cake tin. Refrigerate until set.

Apricot Puree (the long way) 
Soak apricots in warm water for an hour. Put soaked apricots into a saucepan and add sugar. Simmer over very low heat until tender. This will take approx half an hour. Beat well with a whisk or process very gently in a food processor. Cool the mixture, add the rum and stir until smooth. 

Filling 
Beat cream cheese and sugar together until light and fluffy. Beat in egg yolks until just blended. Add flour, lemon rind and juice, and vanilla and stir. Beat egg whites until stiff and they form soft peaks, whip cream until stiff. Fold egg white and then cream into cream cheese mix. Spoon a third of the mixture over crumb crust (don't play with it too much otherwise you will end up with biscuit crumbs through the cheese mixture). Using half of the apricot nectar, drizzle it across the cheese mixture from left to right. Don't cover it all over. Gently pour another third of the cheese mixture over and repeat the apricot puree layer. Top with the remaining cheese mixture. With a sharp pointed knife, gently cut through the mixture to swirl the puree. Again, don't play with it. Do it and leave it alone. Stand the cake tin on an oven tray. Bake at 150 degrees celsius for one hour. Turn the oven off and leave the cheesecake for a further hour in the oven. Refrigerate once the cheesecake is cool.

Free Cheesecake For Every One - March 30th

March 30, 2009, Savannah Cheesecake Factory will offer a slice of our delicious cheesecakes absolutely free to the first 10,000 followers on Twitter. Just follow our twitter account for more details: twitter.com/savcheesecake

Savannah Cheesecake Factory was formed in 2007 and we are currently a online restaurant. Our plans are to open our first location in Downtown Savannah, GA in the Spring of 2010. We are the exclusive producers of the world famous "Savannah Cheesecake", and 120 other cheesecakes that will please your discriminating taste.