As Aired On July 27, 2012
Recipe Courtesy Of Cheesecake Factory
Oreo Cheesecake Sandwiches
Ingredients:
Slices of your favorite cheesecake
Oreo cookies
Your favorite toppings (Jimmies, mini chocolate chips, chopped toffee, coconut & chocolate curls, etc.)
Directions:
1.) Remove the cheesecake slices from refrigeration and place into a mixing bowl. Fold with a rubber spatula. Do not over-mix. (Cheesecake should still be somewhat firm and not too soft. It must hold its shape when being scooped.)
2.) Line a sheet of pan with wax paper.
3.) Separate Oreo cookies into two halves and arrange the halves side by side on the sheet pan. (It’s OK if the cream does not cleanly break apart.)
4.) Scoop a 1-oz. level scoop of the cheesecake mixture and place on top of one of the cookie halves. Gently press the other cookie half on top to form your Oreo Cookie Cheesecake Sandwich. Repeat until remaining cheesecake mixture has been used.
5.) Gently roll the Oreo Cookie Cheesecake Sandwich in your favorite topping(s) until the entire outer edge of the cheesecake is evenly covered.
6.) Place the finished Oreo Cookie Cheesecake Sandwiches in the freezer for ½ hour before serving. After freezing, sandwiches can be enjoyed immediately or kept under refrigeration for one day. They can also be stored for up to one week in the freezer wrapped in plastic or in a freezer proof container although the cookie will become soft and they will eat like a classic ice cream sandwich.
Cheesecake Lollypops
Ingredients:
Chocolate Shell Mixture
1 ¼ c Semi Sweet Chocolate Chips
4 T Unsalted Butter
Cheesecake slices (deeply chilled) - We suggest The Cheesecake Factory “Original,” White Chocolate Raspberry Truffle®, and/or Chocolate Mousse Cheesecake
Wooden sticks
Your favorite toppings (Jimmies, mini chocolate chips, chopped toffee, coconut & chocolate curls, etc.)
Directions:
1.) Melt the chocolate with 2 T butter in Microwave. Heat on Medium 30 seconds at a time stirring occasionally until butter and chocolate are completely melted. Once mixture is lump free add the remaining 2 T butter and stir until melted to working temperature 100’F – 105’F
2.) Begin with your favorite cheesecake. Remove any loose decorations or whip cream rosettes.
3.) Use small scoop to create round balls in the shape of lollypops.
4.) Place a lollypop stick in the center of the cheesecake balls
5.) “Deeply chill” cheesecake lollypop balls by placing in freezer for 1 – 2 hours. Keep in freezer until ready to use.
6.) Remove from freezer. Completely submerge the cheesecake “Lollypop” in melted chocolate (see above recipe for melted chocolate). Be sure to cover the entire ball keeping a clean stick for a handle. (Variation: Using a spoon, pour the chocolate over the Cheesecake “Lollypop”.)
7.) Once the slice has been covered in chocolate, hold it over the mixture to let most of the excess drip off.
8.) Immediately roll them in toppings. Set on a sheet pan.
9.) Once the slice has been dipped and garnished, return to the freezer to set. After setting, each lollypop can be wrapped in a cellophane bag or plastic wrap for up to one week in the freezer.
(Copyright 2012 Sinclair Broadcasting Group.)
Search For A Recipe
