Vanilla cheesecake with an oreo-pecan crust
recipe*, styling and photography by Tal Shofman
A perfect black and white cheesecake with berries
Ingredients (makes one 9in/22cm cake)
For the crust:
18 oreo cookies, cream scraped and discarded
1/2 cup pecans, toasted
1 Tbs confectioners' sugar
70 gr. unsalted butter, melted
For the cheese filling:
250 gr. 5% creamy soft cheese (Tnuva Quark if available), at room temp
200 gr. light cream cheese, at room temp
400 ml. sour cream, at room temp
1/2 vanilla bean, split lengthwise and seeds scraped
3/4 cup sugar
Assortment of fresh berries
Preheat oven to 325°F/170°C. Lightly butter a springform pan and wrap in aluminum foil.
In a food processor, finely grind oreo cookies. Transfer to a medium bowl. Pulse together toasted pecans and confectioners' sugar. Add to the bowl with the ground oreos, add butter and mix until well combined.
Pat mixture firmly to fit the pan. Press mixture 1in/2cm up sides of the pan. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment beat soft cheese and cream cheese until smooth, scraping down the sides of the bowl. Add sour cream, vanilla seeds, sugar and eggs and beat just until smooth.
Pour filling over the crust. Place the pan on a large baking pan and transfer to the lower rack of the oven. Pour boiling water to cover 2in/5cm of the sides of the pan and bake until the cake is set but still a little wobbly in the center, about 1 hour.
Turn the oven off and let the cake cool in the oven for 1 hour. Refrigerate until firm, 4 hours or overnight.
Serve with fresh berries of your choice.
*This recipe was originally published in Laisha Magazine.