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Oreo Cheesecake (Procedure Text)

This procedure text describes how to make a no-bake Oreo cheesecake. It requires making an Oreo cookie crust by processing Oreos into fine crumbs and mixing with melted butter. For the filling, cream cheese is beaten until smooth and then powdered sugar and vanilla are added. Heavy whipping cream is whipped until stiff peaks form and folded into the cream cheese mixture along with chopped Oreos. The filling is spread over the chilled crust and more chopped Oreos may be added as a topping. The cheesecake must chill for at least 4-5 hours before serving.

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Agnia Zakiyyah
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172 views2 pages

Oreo Cheesecake (Procedure Text)

This procedure text describes how to make a no-bake Oreo cheesecake. It requires making an Oreo cookie crust by processing Oreos into fine crumbs and mixing with melted butter. For the filling, cream cheese is beaten until smooth and then powdered sugar and vanilla are added. Heavy whipping cream is whipped until stiff peaks form and folded into the cream cheese mixture along with chopped Oreos. The filling is spread over the chilled crust and more chopped Oreos may be added as a topping. The cheesecake must chill for at least 4-5 hours before serving.

Uploaded by

Agnia Zakiyyah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Tuesday, 23 November 2021

Nama : Agnia Zakiyyah


NIM : 21416286206098
Kelas : SD21A
Mata Kuliah : GENERAL ENGLISH
Dosen Pengampu : Depi Prihamdani, M.Pd.

Procedure Text

How to Make No-Bake Oreo Cheesecake

Ingredients:

For the crust


 24 Oreos
 4 tablespoons (60 grams) butter , melted
For the no-bake cheesecake
 16 ounces brick-style cream cheese , softened to room temperature
 1 cup (120 grams) powdered sugar
 1 teaspoon vanilla extract
 2 cups (480 ml) cold heavy whipping cream
 15 Oreos , chopped
Topping (optional)
 6 Oreos , chopped

Instructions:
To make the crust
1. Add the Oreos to a food processor and process until you have fine crumbs. Scoop the
crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are
moistened.
2. Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture
into the pan, and firmly press it down into one even layer. Transfer to the refrigerator
to chill while you make the cheesecake filling.
To make the cheesecake
1. Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using
a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar
and vanilla extract and mix until well combined.
2. Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then
increase the speed to medium-high until the mixture thickens and stiff peaks form.
Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in
on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
3. Remove the springform pan from the refrigerator, scoop the cheesecake filling onto
the crust, and carefully spread it around into one even layer.
4. If using the topping, add the extra chopped Oreos on top and gently press them down
a little.
5. Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or
overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
NOTES
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Heavy Whipping Cream: In the original recipe I posted, I used 16 ounces of thawed whipped
topping (such as Cool Whip). If you prefer to use this, simply leave out the heavy whipping
cream and gently fold 16 ounces of whipped topping into the other filling ingredients. You
may also slightly reduce the powdered sugar in the recipe as well, start with 3/4 cup and add
more if desired.

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