Starbucks Cookies And Cream Cheesecake Recipe by cookpad.japan
Cooking Instructions 1 Line the cake pan with parchment paper. Preheat the oven to 160℃ (325℉). Boil water for baking later. 2 Oreo cookies: Remove the cream filling, and grind into small pieces in a mortar or food processor. Roughly smash 8 cookies for inside the cake. 3 Set aside 30 g ground cookies for the top, and mix melted butter into the rest. Press down the buttered cookies into the bottom cake pan, and spread out. Chill in the refrigerator. 4 Mix cream cheese until softened. Add 1/3 of sugar, heavy cream, and corn starch in that order, mixing well with a whisk with each addition. 5 Make the meringue: Add the rest of the sugar into the beaten egg whites and whisk. Make a smooth, firm meringue that's shiny on the surface. 6 Add 1/3 of the meringue into the mixture from Step 4, mix lightly, and then add rest of the meringue. Fold in lightly with a rubber spatula. 7 Add the roughly smashed 8 cookies, mix lightly and pour into the cake pan. Sprinkle the set-aside cookies on the surface. 8 Bake for 45 minutes in a 160℃ (325℉) oven by placing the cake pan in a baking sheet filled with hot water. Freshly baked cheesecake is soft. Once it has cooled down slightly, remove the parchment paper on the sides, and chill in the refrigerator for more than half a day. 9 This is a real Starbucks cookies and cream cheesecake! 1 Line the cake pan with parchment paper. Preheat the oven to 160℃ (325℉). Boil water for baking later. 1 Line the cake pan with parchment paper. Preheat the oven to 160℃ (325℉). Boil water for baking later. 2 Oreo cookies: Remove the cream filling, and grind into small pieces in a mortar or food processor. Roughly smash 8 cookies for inside the cake. 2 Oreo cookies: Remove the cream filling, and grind into small pieces in a mortar or food processor. Roughly smash 8 cookies for inside the cake. 3 Set aside 30 g ground cookies for the top, and mix melted butter into the rest. Press down the buttered cookies into the bottom cake pan, and spread out. Chill in the refrigerator. 3 Set aside 30 g ground cookies for the top, and mix melted butter into the rest. Press down the buttered cookies into the bottom cake pan, and spread out. Chill in the refrigerator. 4 Mix cream cheese until softened. Add 1/3 of sugar, heavy cream, and corn starch in that order, mixing well with a whisk with each addition. 4 Mix cream cheese until softened. Add 1/3 of sugar, heavy cream, and corn starch in that order, mixing well with a whisk with each addition. 5 Make the meringue: Add the rest of the sugar into the beaten egg whites and whisk. Make a smooth, firm meringue that's shiny on the surface. 5 Make the meringue: Add the rest of the sugar into the beaten egg whites and whisk. Make a smooth, firm meringue that's shiny on the surface. 6 Add 1/3 of the meringue into the mixture from Step 4, mix lightly, and then add rest of the meringue. Fold in lightly with a rubber spatula. 6 Add 1/3 of the meringue into the mixture from Step 4, mix lightly, and then add rest of the meringue. Fold in lightly with a rubber spatula. 7 Add the roughly smashed 8 cookies, mix lightly and pour into the cake pan. Sprinkle the set-aside cookies on the surface. 7 Add the roughly smashed 8 cookies, mix lightly and pour into the cake pan. Sprinkle the set-aside cookies on the surface. 8 Bake for 45 minutes in a 160℃ (325℉) oven by placing the cake pan in a baking sheet filled with hot water. Freshly baked cheesecake is soft. Once it has cooled down slightly, remove the parchment paper on the sides, and chill in the refrigerator for more than half a day. 8 Bake for 45 minutes in a 160℃ (325℉) oven by placing the cake pan in a baking sheet filled with hot water. Freshly baked cheesecake is soft. Once it has cooled down slightly, remove the parchment paper on the sides, and chill in the refrigerator for more than half a day. 9 This is a real Starbucks cookies and cream cheesecake! 9 This is a real Starbucks cookies and cream cheesecake! 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