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Thread: Chocolate Wafer Cookie, can I substitute??

  1. #1
    Join Date
    Jan 2007
    Location
    Beijing, China
    Posts
    51

    Chocolate Wafer Cookie, can I substitute??

    I really want to make the Cranberry-Orange Cheesecake with Chocolate Crust that was recently posted on the BB but the crust recipe calls for Chocolate Wafer cookies and I live in Beijing and can't find them anywhere....

    Does anyone know if I could substitute anything?? Maybe Oreos, the cookies without the cream?? We have those everywhere here in Beijing. Or can I make chocolate wafer cookies? Seems like a lot of work just for the cookie crust. Has anyone ever tried this before??

  2. #2
    Join Date
    Dec 2002
    Location
    Missouri
    Posts
    7,090
    I posted a similar question a few years ago, and one person said she had successfully subbed Oreos. She put them in a food processor and "pulverized them", filling and all. I am sure it would also work if you scrape the icing off, and I probably would do that for a cranberry-orange dessert....the cream filling sounds a little sweet to go well with the other flavors.

    If you can find chocolate graham crackers, they also work. That is what I ended up using in my recipe.
    kathyb


    Less rhetoric, more cowbell!

  3. #3
    Join Date
    Oct 2002
    Location
    Emeryville, CA
    Posts
    4,355
    Quote Originally Posted by ChinaLady View Post
    I really want to make the Cranberry-Orange Cheesecake with Chocolate Crust that was recently posted on the BB but the crust recipe calls for Chocolate Wafer cookies and I live in Beijing and can't find them anywhere....

    Does anyone know if I could substitute anything?? Maybe Oreos, the cookies without the cream?? We have those everywhere here in Beijing. Or can I make chocolate wafer cookies? Seems like a lot of work just for the cookie crust. Has anyone ever tried this before??
    I made this cheesecake in December of last year - it was so good!

    In fact, I made an Oreo crust instead of the chocolate wafer crust - here is how I made the cheesecake. Don't take the creme out of the cookies - just use the whole cookie to make the crumbs as it will add the sweetness to the base you need.



    Cranberry-Orange Cheesecake with Oreo Crust (Adapted from Bon Appétit)

    For the crust

    21 Oreos
    2 ounces bittersweet chocolate, coarsely chopped
    3 tablespoons unsalted butter, melted

    For the filling

    32 ounces cream cheese, softened
    1 1/2 cups granulated sugar
    3 tablespoons all purpose flour
    4 large eggs
    2 teaspoons fresh grated orange peel
    1 teaspoon vanilla extract

    For the topping

    1/2 cup sugar
    3 tablespoons water
    1 teaspoon cornstarch dissolved in 1 tablespoon water
    2 cups fresh cranberries
    1/2 teaspoon fresh grated orange peel

    To make the crust

    Preheat oven to 325

    Process Oreos and chopped chocolate in a food processor until finely ground. Pour in butter and process until combined - it should be moist and starting to hold together. Scoop mixture into a 9" springform pan lightly coated with nonstick spray. Use the bottom of a measuring cup to press the crust into the bottom and up the sides of the pan. Bake until set, about 8 minutes. Remove and set on a wire rack to cool completely.

    To make the filling

    Set the oven temperature to 350

    Since you will be baking this in a water bath, use heavy duty foil to wrap the bottom and sides of the springform pan to prevent any water from penetrating the crust.

    In a large mixing bowl, beat together cream cheese and sugar until combined and creamy. Mix in flour. Add eggs, 1 at a time, and mix only until blended. Mix in orange peel and vanilla.

    Scoop mixture into the crust and set the springform in a large roasting pan. Use hot water to fill the pan so that it comes halfway up the sides of the springform pan.

    Bake until the cheesecake looks mostly set, but about a 3" ring in the center is still a bit jiggly, about 50-60 minutes. Remove springform from the water bath and place on a wire rack. Use a sharp knife to run around the top edge of the cheesecake - let cool to room temperature, about 4 hours. Cover cheesecake and set in the refrigerator to chill overnight.

    To make the topping

    In a medium saucepan, add sugar and water - heat over medium-low until sugar dissolves. Bring the heat to medium and add cornstarch mixture - bring to a simmer while stirring often. Add cranberries and cook until they begin to pop, stirring often, about 3 or 4 minutes. Mix in orange peel and remove from heat - let cool completely. Cover and set in the refrigerator to chill overnight.

    Use a thin sharp knife to run around the edge of the of cheesecake to loosen. Remove the sides of the pan and top cheesecake with cranberry mixture. Set back in the refrigerator to set - about 1 hour.
    Joe

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  4. #4
    Join Date
    Jan 2007
    Location
    Beijing, China
    Posts
    51
    Thanks so much for the timely responses. This community is so helpful!! I'm off to track down ingredients.....

  5. #5
    Join Date
    Feb 2006
    Location
    Boston area
    Posts
    85
    I have used chocolate Teddy Grahams as a substitute for chocolate wafer cookies. I'm not sure if you have them in China, but any type of chocolate graham cracker would work.

    Good luck with your recipe!

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