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Ingredients

1 1/2 cups of Oreo cookie crumbs


4 tablespoons butter
Chocolate Cheesecake
1 8-ounce package of cream cheese, room temperature
1/4 cup white sugar
3/4 cup semi-sweet chocolate chips
2 tablespoons butter
1 cup whipped cream (can be homemade or store
bought)
Strawberry Cheesecake
1 8-ounce package cream cheese (room temperature)
1/4 cup white sugar
1 tablespoon strawberry extract
1 cup whipped cream (can be homemade or store
bought)
**red food coloring if you prefer
Vanilla Cheesecake
1 8-ounce package cream cheese (room temperature)
1 teaspoon lemon juice
1/4 cup white sugar
1 cup whipped cream (can be homemade or store
bought)

Instructions
1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add
Oreo cookie crumbs and combine. Press crumbs into a 9-inch
springform pan that has been sprayed or buttered. Use a glass
or flat object to evenly press crumbs into bottom and sides of
pan.
2. Chocolate Filling
3. In stand mixer combine room temperature cream cheese and
sugar, blend on medium low for about 2 minutes.
4. While that is mixing, place chocolate chips in microwave safe
measuring cup and add in 2 tablespoons butter. Heat for 45
seconds, then remove and stir. If chocolate is not all melted,
return to microwave for 10 second increments until fully
melted.
5. Pour chocolate into cream cheese mixture and beat on medium
for about 30 seconds. Remove bowl from mixer and fold in
whipped cream with spatula.
6. Once combined, pour chocolate cream cheese into springform
pan.
7. Using spatula, carefully press the chocolate cream cheese
down and towards the sides, ensuring it gets into every nook
and cranny. You will want a flat, level layer of the chocolate
cream cheese.
8. Place springform pan into freezer.
9. Clean out mixer bowl.
10. Strawberry Filling
11. In stand mixer combine room temperature cream cheese and
sugar, blend on medium low for about 2 minutes. With mixer
off, add in strawberry extract.
12. **If you want a deeper color, now is the time to add 1-2 drops
of red food coloring.
13. Blend for 30 seconds on medium speed, then remove bowl
from mixer.
14. Using rubber spatula, fold in whipped cream.
15. Place all strawberry cream cheese mixture into a plastic
disposable pastry bag (16 inch works best) and cut off about 2
inches from top of bag.
16. Remove chocolate cheesecake from freezer.
17. Starting at the outer edge, pipe out the strawberry cheesecake
in circles, moving in. The goal is to create an even and level
layer of cheesecake over the chocolate cheesecake. If
necessary, go back in with an offset spatula and even out layer.
18. Place cheesecake in freezer.
19. Vanilla Filling
20. In stand mixer combine room temperature cream cheese,
sugar, and lemon juice, and blend on medium low for about 2
minutes.
21. Remove bowl from mixer and fold in whipped cream with a
spatula.
22. Place all cheesecake mixture into pastry bag and cut off about
a 2-inch tip.
23. Remove cheesecake from freezer.
24. Starting at the outer edge, pipe vanilla cheesecake on top of
strawberry cheesecake. Move from the outside in. If necessary,
go back in with an offset spatula and even out layer.
Place cheesecake in fridge for 1-2 hours or until ready to serve.