Our last social experiment was such a success that we decided that we needed to keep researching human interactions. You know, in the name of science! The next logical step is to look at the bait. If we could improve the cake provided, would we attract even more people? We call this experiment: Oreo Cheesecake. Although it looks complicated, this is a fairly easy cake to make, but don’t tell people that! Let them think you slaved over this delicious treat for hours and hours. They’ll appreciate it more! Here are pictures of things you will need, we’ll get to the quantities later. The first step of any cheesecake is making the crust. For this experiment, we decided to harness the full potential of oreo cookies (and their off-brand twin) by splitting each of the cookies open. You will need about 250 grams of cookies total. We ended up using almost two entire sleeves of cookies. How to separate them? Grab both the top and bottom cookie and gently twist, silly! The cream can be easily separated by the flick of a knife. Gather the cookies in a bowl, and the filling in another. At this point, you will have to dramatically transform the structural integrity of said cookies. In other words, we need to make them into crumbs! Use a food processor, or manual labor if you’re super basic. Pour 100 grams melted butter onto the cookie crumbs, process again. Press the crust mixture into a 20 cm springform tin. Make sure to line the sides with crumbs as well. It should look something like this, but nowhere near as blurry. Get it together! Refrigerate while making the filling. In a clean bowl, mix (with your trusty mixer) 500 grams of cream cheese, the previously seperated cookie guts (aka vanilla filling), and 85 grams of confectioner’s sugar until well blended. Add 3 eggs, one egg at a time. Roughly chop about 150 grams (one sleeve) of Oreo cookies and gently fold them into your batter. GENTLY, YOU BRUTE! Pour over crust. Put your lovely, creamy concoction into the oven pre-heated to 160 degrees Celsius. Bake for about 50-60 minutes. Now comes the hard part: how do you know if the cake is done? Fight every instinct you have, and take the cake out of the oven when the edges are firm, but the middle is still wobbly (correct scientific term). If you see cracks in the top of your cake, you have failed. SHAME! But actually it’s not that big a deal. Who cares, we are all powerless to the volition of fate anyway. Refrigerate overnight. If you want to be a super obnoxious overarchiever (who doesn’t?!?), drizzle chocolate sauce over the cake – you know, to hide the cracks. Awkwardly place some Oreos as if to decorate the cake, ending up with a weird looking cake crown. To test our new theory, we served the finished product to unsuspecting test subjects, only to find it brutally devoured just a few minutes later.
DESSERT SCIENCE ACCOMPLISHED!