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Ellen’s Kitchen & Garden

Tuxedo Cheesecake an elegant crowd-pleaser

Posted Friday,
May 18, 2018
Like 1 · 0 ·
By .(JavaScript must be enabled to view this email address)

Finding gluten-free products and ingredients sometimes proves challenging. But, while wandering through a small, independent grocery recently, I noticed it had a gluten-free Oreo look-alike cookie.

While browsing online for new dessert ideas, I had noticed a number of recipes for all kinds of Oreo cakes. They all looked quite enticing — layer cakes, sheet cakes, cheesecakes and cupcakes, too. So, I picked up two packages with no idea where they would lead.

The week before, I had made a delicious Tres Leche Cheesecake and thought it came together rather easily. So, why not try one with Oreos?

I’m calling this a Tuxedo Cheesecake. This is a dessert that will disappear quickly.

Tuxedo Cheesecake

Crust
4 tablespoons unsalted butter, melted
8.5 ounces Gluten-Free Chocolate Vanilla Crème Cookies (Wild Harvest)

Cheesecake filling
16 ounces cream cheese, softened
14-ounce can sweetened condensed milk
3 extra large eggs, at room temperature
1 extra large egg yolk, at room temperature
6 to 8 Gluten-Free Chocolate Vanilla Crème Cookies, coarsely chopped

Topping
2 cups whipping cream
¼ cup sugar
1 teaspoon vanilla
2 to 4 Gluten-Free Chocolate Vanilla Crème Cookies, finely chopped

Preheat oven to 350°. Prepare 9-inch spring-form pan. Line the bottom with parchment paper for easier removal.

For the crust, crush the cookies in a food processor until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs to the spring-form pan. Press the mixture lightly onto the bottom of the pan. Refrigerate while working on filling.

For the cheesecake filling, use the paddle attachment on medium speed and beat the cream cheese until fluffy. Add the condensed milk and continue to mix until combined.

Beat in the eggs and egg yolk one at a time and mix just until combined on low speed. Once combined, fold in the chopped cookies. Pour the batter into the prepared crust. Place the spring-form pan on a rimmed cookie sheet. (Using a spring-form pan occasionally leaks.)

Bake the cheesecake for 50 to 55 minutes or until lightly brown and the edges are set with a slightly giggle in the center. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Continue to cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.

Once well chilled decorate the cheesecake with whipped cream and either whole, chopped or crushed cookies. Store the cheesecake in a fridge, covered, for up to 5 days.


> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free




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