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ملكة الاهات @mlk_alahat
عضوة نشيطة
يلزم عليك تسجيل الدخول أولًا لكتابة تعليق.
اختي هذا حلا بالاوريو
لكن القاعده مختلفه عن ماذكرتيه ولكنه لذييييذhttp://hawaaworld.net/showthread.php?s=&threadid=101154&highlight=%C7%E1%C7%E6%D1%ED%E6:26:
لكن القاعده مختلفه عن ماذكرتيه ولكنه لذييييذhttp://hawaaworld.net/showthread.php?s=&threadid=101154&highlight=%C7%E1%C7%E6%D1%ED%E6:26:
الصفحة الأخيرة
OREO® Chocolate Cream Cheesecake
Prep Time: 30 min
Total Time: 5 hrs 30 min
Makes: 16 servings
32 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
4 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies; set aside. Finely crush remaining 12 cookies; press firmly onto bottom of greased pan. Bake 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
BAKE 50 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.