Dream extreme cheesecake

Dream extreme cheesecake DEFAULT

7″ Oreo Dream Extreme Cheesecake

PRODUCT CODES : #100126-9-1-9-4

Description

OREO® Cookies baked in our creamy Cheesecake with layers of fudge cake and OREO® Cookie mousse. Topped with a milk chocolate icing. Available in 9 inch also.

PRODUCT SPECIFICATION

Each/PS8
Case/Pack6 Pk
Shelf Life Unit (months)9
Net Weight KG per Unit1.105 kg
Gross Weight KG per carton7.54kg
Ti (cartons per layer) x Hi (layers per pallet)15 x 8
Carton Dimension in cm39.05 x 18.58 x 22.23
Download Product Specification

Description

OREO® Cookies baked in our creamy Cheesecake with layers of fudge cake and OREO® Cookie mousse. Topped with a milk chocolate icing. Available in 9 inch also.

PRODUCT SPECIFICATION

Each/PS8
Case/Pack6 Pk
Shelf Life Unit (months)9
Net Weight KG per Unit1.105 kg
Gross Weight KG per carton7.54kg
Ti (cartons per layer) x Hi (layers per pallet)15 x 8
Carton Dimension in cm39.05 x 18.58 x 22.23

You May Also Like

Sours: https://www.schengendesserts.com/7-oreo-dream-extreme-cheesecake/

Oreo Dream Extreme Cheesecake

For the chocolate cake (bottom layer):
Preheat oven to 350ºF. Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.

Cream the butter and sugar on low. Then incorporate the room temperature, melted chocolate and mix until uniform. Add eggs one at a time and beat well to incorporate completely with the batter.

Add flour and baking soda and mix until all the ingredients are moistened. Do not over-mix.

Bake for 25–30 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool and release it from the cake pan.

For the chocolate ganache frosting:
Microwave the heavy cream for approximately 3 minutes or until the heavy cream reaches a boil. Pour it over the chocolate chips and allow them to sit for 2 minutes. Then stir the ganache until all of the chocolate chips are completely melted and the ganache is smooth. Add sugar and mix until the sugar is dissolved.

Allow chocolate ganache to cool in the fridge. When ready to use, beat the frosting for 2–3 minutes until becomes spreadable.

Spread a layer of frosting approximately ¼ inch thick over the cooled chocolate cake layer. Reserve the remaining frosting for the top.

For the Oreo cheesecake layer:
Preheat oven to 325ºF. Prepare a 9-inch round cake pan by lining the bottom with a parchment circle and greasing the top of the parchment paper and sides of the pan.

Beat together cream cheese and sugar until completely mixed and there are no lumps. Scrape down the sides of the bowl. Add eggs to the mixture, one at a time, and beat until mixed through. Scrape down the sides of the bowl after incorporating each egg.

Add vanilla extract and sour cream and continue to beat until mixed through. Add flour and salt and mix until just combined.

Pour ⅓rd of the cream cheese mixture into the prepared pan. Place Oreo cookies in a layer over the cream cheese mixture and pour the remaining cream cheese mixture over top. Spread the cream cheese so that it is an even layer.

Bake for 60 minutes. Turn off the oven and open the door until cheesecake has cooled completely. Remove cheesecake from oven and once it is completely cooled, release it from the cake pan. Store the cheesecake in the fridge or freezer until ready to assemble the other cake layers.

For the Oreo mousse layer:
Prepare a 9-inch pan by placing a parchment circle on the bottom and greasing the sides and top of the parchment paper.

Bloom the gelatin by sprinkling it over 2 tablespoons cold milk. Let stand for 5 minutes.

In a chilled bowl, whip cold heavy cream until it starts to thicken. Add powdered sugar and whip it until it reaches medium firm peaks.

After the gelatin has bloomed, melt it gently in the microwave or in a small pot on the stove so that it becomes pourable. Do not boil.

Add gelatin mixture to remaining 4 tablespoons (1/4 cup) milk. Add vanilla extract. Gently fold gelatin mixture into the whipped cream mixture. Then gently fold in the crushed Oreo cookies.

Pour mousse into the prepared pan. Only put enough in the prepared pan to make an even layer that is approximately ½ inch thick. Put the pan with mousse into the freezer and let it set, approximately 1 hour.

To assemble the cake:
Place cheesecake layer on top of the chocolate cake and the frosting layer. Release the frozen Oreo mousse layer from the pan and place it on top of the cheesecake layer.

Spread another thin layer of frosting on the top of the cake. You can decorate the cake as you wish with the remaining frosting.

Keep cake refrigerated until ready to serve.

Sours: https://tastykitchen.com/recipes/desserts/oreo-dream-extreme-cheesecake/
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Cheesecake Factory's Oreo Dream Extreme Cheesecake

Just earlier this year, Cheesecake Factory released their new Oreo Dream Extreme Cheesecake, featuring a layer of chocolate fudge cake, chocolate icing, oreo cheesecake, oreo mousse, and more chocolate icing. By combining a few different recipes, including a few by Todd Wilbur, I was able to come up with a clone that tasted just like the original. The only difference was that, instead of spreading an extra layer of chocolate icing on top, I made a chocolate ganache. I've included the recipe for it and will let you decide what to spread on top. While this recipe is certainly time consuming, it's definitely well worth it and will be SURE to impress any company! :-)

INGREDIENTS

Nutrition

NUTRITION INFO

Serving Size: 1 (218) g

Servings Per Recipe: 12

AMT. PER SERVING% DAILY VALUE

Calories: 767.7

Calories from Fat 523 g68 %

Total Fat 58.1 g89 %

Saturated Fat 32.7 g163 %

Cholesterol 189.6 mg 63 %

Sodium 310.3 mg 12 %

Total Carbohydrate 61.2 g 20 %

Dietary Fiber 2.7 g10 %

Sugars 48.1 g192 %

Protein 8.3 g 16 %

DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
  • In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
  • While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
  • Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
  • Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
  • In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
  • Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
  • In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
  • Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
  • Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
  • Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
  • Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
  • Serve with a mound of whipped cream and oreo cookie pieces to the side.
Sours: https://www.food.com/recipe/cheesecake-factorys-oreo-dream-extreme-cheesecake-485923

Dream Extreme Oreo Cheesecake is a rich and fudgy cake, with a chocolate layer, Oreo Cheesecake, and Oreo Mousse, topped with a layer of chocolate ganache. This is a copycat version of the famous Cheesecake Factory Dream Extreme Oreo Cheesecake. It is our most beloved cake, and you should definitely give this one a try. It is worth every calorie and crumb!

Cheesecakes are our passion. Over the course of many years, we have delivered many amazing and delicious homemade cheesecakes. Some of our most popular ones are Original Cheesecake, Pecan Pie Cheesecake, and Instant Pot Oreo Cheesecake.

Best Oreo Cheesecake

Dream Extreme Oreo Cheesecake was first discovered by my husband a few years back when he dined at Cheesecake Factory restaurant. He was so impressed and amazed by the taste and richness of the cake, that we have been making this cake ever since. Indeed, this is a fantastic and complex cheesecake, that consists of five layers. Making it at home is a true adventure, but you will love every single step of it. Trust me, it is well worth it!

The first layer is a fudge cake followed by chocolate frosting. Then, it is layered with an Oreo cheesecake, and followed by an Oreo mousse. Finally, it is then topped with a chocolate ganache, that is complimenting the cake nicely.

After exploring and searching for the best cheesecake in our arsenal, we came to the conclusion that this Dream Extreme Oreo Cheesecake is our family’s favorite. The cake looks stunning, it is filled with Oreos, and rich in chocolate flavors. It is the ultimate and most perfect dessert!

What kind of pan should I use to make Dream Extreme Oreo Cheesecake?

We love using a regular 10-inch diameter cake pan. You can use the 8-inch diameter cake pan as well. However, we love to use a bit larger pan as the cake is a bit bigger, which is perfect for a larger family. It also looks more festive when it is bigger.

HOW TO REMOVE A CHEESECAKE FROM THE SPRINGFORM PAN?

  • First, make sure the cake has fully cooled and has been refrigerated.
  • Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. Gently loosen the bits that stuck to the pan.
  • Next, unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and becomes cold.
  • Similarly, to transfer it to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
  • We also like adding parchment paper to the bottom of the pan, which helps to slide the cake out of the pan.

HOW TO PREVENT CRACKS A CHEESECAKE?

  • First, make sure that all the ingredients are at room temperature and well combined after being mixed.
  • Also, avoid opening the door oven while baking the cheesecake. Always peak through the oven window to see if the cheesecake is close to done.
  • Similarly important is watching the cake closely to avoid over-baking it. When the sides are puffed and the center of the cake is just slightly giggly, the cheesecake is done.
  • In addition, cooling it in the oven, with the door slightly cracked is also very important.
  • Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake.
  • For this Oreo Cheesecake, you don’t really care if you get some cracks, as the cheesecake layer will be covered with the Oreo Mousse layer.

HOW TO SLICE THE DREAM EXTREME OREO CHEESECAKE?

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing this tall and complex cake.
  • Then, wipe the knife clean and run it under hot water before making another cut.
  • An easy, mess-free way to cut even slices is to use a cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.

Oreo Cheesecake Recipe Tips:

  • To easily get the cakes out of the pan, add a fitted piece of parchment paper on the bottom of the cake pan.
  • Do not over-bake the chocolate cake, until the toothpick inserted into the center of the cake comes out clean.
  • Plan ahead! This cake is complex and the layers need to be chilled accordingly for the cake to work. The Oreo Cheesecake and Oreo Mousse need to be made at least a day ahead of time. I recommend allowing a minimum of 6-8 hours in the fridge to set properly.
  • Make sure all the filling ingredients are at room temperature, this will ensure you get a smooth, lump-free batter.
  • Don’t run out of Oreos so have an extra bag on hand. The decorations on top are optional, but definitely a nice addition! There’s no such thing as too many Oreos in my opinion!
  • Don’t worry too much about cracks with this recipe. Any cracking that occurs can be easily fixed or covered with the Oreo Mousse layer.

HOW TO FREEZE DREAM EXTREME OREO CHEESECAKE:

  • Preferably, freeze the cake BEFORE you top it with the cookies, or just remove them and set aside.
  • First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
  • The cake can be frozen BEFORE or AFTER it was assembled.
  • If freezing the layers before assembling: Wrap each layer tightly with aluminum foil and after with plastic freezer wrap, or place in a heavy-duty freezer bag.
  • You can also wrap and freeze individual slices the same way.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.
  • Thaw overnight in the fridge one day before serving.

OREO COOKIE MOUSSE LAYER:

CHOCOLATE GANACHE LAYER AND FROSTING:

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OREO CHEESECAKE LAYER:

  • For this layer, preheat oven to 325 degrees F.

  • Prepare a 10-inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

  • In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.

  • With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.

  • Add salt, vanilla extract and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.

  • Stir in the crushed Oreo cookies.

  • Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.

  • Transfer the cheesecake to the preheated oven and bake it for 60 minutes. The cheesecake should be just slightly wobbly in the center, but puffy and settled on the sides.

  • Turn off the oven and crack open the door. Cool cheesecake completely oven in the open oven.

  • Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake.

CHOCOLATE GANACHE LAYER AND FROSTING:

Calories: 927kcal | Carbohydrates: 151g | Protein: 16g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 77mg | Sodium: 799mg | Potassium: 717mg | Fiber: 5g | Sugar: 134g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 287mg | Iron: 8.6mg

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Sours: https://sweetandsavorymeals.com/dream-extreme-oreo-cheesecake/

Extreme cheesecake dream

9″ Oreo Dream Extreme Cheesecake

9 inch Oreo Dream Extreme Cheesecake

PRODUCT CODES : #100126-9-1-9-6-10

Description

OREO® Cookies baked in creamy Cheesecake with layers of fudge cake and OREO® Cookie mousse. Topped with a milk chocolate icing. Available in 7 inches also.

PRODUCT SPECIFICATION

Each/PS12
Case/Pack8 Pk
Shelf Life Unit (months)9
Net Weight KG per Unit1.899 kg
Gross Weight KG per carton17.46 kg
Ti (cartons per layer) x Hi (layers per pallet)10 x 6
Carton Dimension in cm49.53 x 26.04 x 32.69
Download Product Specification

Description

OREO® Cookies baked in creamy Cheesecake with layers of fudge cake and OREO® Cookie mousse. Topped with a milk chocolate icing. Available in 7 inches also.

PRODUCT SPECIFICATION

Each/PS12
Case/Pack8 Pk
Shelf Life Unit (months)9
Net Weight KG per Unit1.899 kg
Gross Weight KG per carton17.46 kg
Ti (cartons per layer) x Hi (layers per pallet)10 x 6
Carton Dimension in cm49.53 x 26.04 x 32.69

You May Also Like

Sours: https://www.schengendesserts.com/9-oreo-dream-extreme-cheesecake/
EATING EVERY CHEESECAKE AT THE CHEESECAKE FACTORY! (35,000+ CALORIES)

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