Comments on: Cheesecake Factory Bakery Oreo Cheesecake

By: Linda

Linda — Sat, 20 Apr 2013 23:52:00 +0000

Hi Stephanie! I just watched the video of you making this and I really want to try the recipe but in your video you put in 2 sticks of softened butter but I don’t see it in the recipe here. Any changes that I am not aware of? Just made the Marie Calendar’s Double Cream Blueberry pie today…..hubby loves this even better than Marie Callender’s since we lost our only one about a year ago. Thanks for all the great recipes!!

By: kstamm5909

kstamm5909 — Tue, 12 Mar 2013 12:09:00 +0000

Again, if you use the water bath your crust won’t burn. I usually start with 1 hour and the add a few more minutes if its not done. I also cool mine for about 20 minutes before placing in the refrigerator (still in the pan). I leave it in the fridge overnight. Then in the morning I put it into the freezer. At that time I remove the sides of the pan. After it has frozen, I am able to remove the bottom of the pan. I then put it on a cake round. I let it thaw for about 1 hour or just a little more, then I cut the cake with a hot knife. The cutting is much better if the cake is still partially frozen. After that, I return the cake to the freezer. Then about two hours before serving the cake I remove it so that it can thaw. At that time I do any final decoration or topping that needs to be done such as whipped cream.

By: kstamm5909

kstamm5909 — Tue, 12 Mar 2013 12:01:00 +0000

It is a Water BATH. You simply enclose your springform pan with a double layer of heavy duty aluminum foil to make certain no water gets in. Then carefully lower your pan into a larger pan that has about 1 to 1 1/2 inches of hot water. Cook your cheesecake in the water bath and it won’t crack. I always use a water bath when baking cheesecakes and I almost never have a crack in mine.

By: kstamm5909

kstamm5909 — Tue, 12 Mar 2013 11:58:00 +0000

I always line my pans with waxed paper around the sides and on the bottom. Then I never have to worry about the pan sticking to the cake. It only takes a moment to coat the insides of the pan with shortening then line it with two and 1/2 strips of waxed paper about 4 inches wide. Then cut a circle (using your pan bottom as a guide, or you can buy cake liners) from the waxed paper and place it in the bottom of the pan. Then you can simply peel it off once your cake is set and ready to cut.
Especially if I am making a cake that uses caramels. They really tend to stick to the sides of the pans. You won’t have to worry any more.

By: justme

justme — Sat, 09 Feb 2013 18:39:00 +0000

put a pan with water on the rack below the cake…it keeps moisture in the oven while baking