Serves 8 to 10.
I made this for my stepson’s birthday because he loves cheesecake and it was a hit with our guests. It’s no-bake and really simple make.
250g Oreo Cookies, cream removed
2 t gelatine granules
60ml water from a recently boiled kettle
360g soft cream cheese
300ml double cream
1 t vanilla extract
110g caster sugar
150g white cooking chocolate, melted
150g of oreo cookies,”thwacked” into pieces
1. Line base of a 23cm springform tin
2. Blend or process the plain chocolate biscuits until they resemble fine
breadcrumbs. Add the melted butter and process until just combined.
3. Using hands, press the biscuit mixture evenly over the base and 3cm up the side
of the prepared tin and refrigerate for 20 minutes.
4. Sprinkle gelatine into the water in a small bowl and in a small saucepan of
simmering water. Stir until the gelatine dissolves and allow to cool for 5 minutes.
5. Beat the cheese, cream, vanilla extract and sugar in a bowl or processor. If using a processor pour into a bowl and stir in the gelatine mixture and the melted white chocolate then fold in the oreo cookies.Pour the mixture into the biscuit base and refrigerate for about 3 hours or until set.
6. The surface is usually rough if you follow the recipe exactly above. The reason why the surface of the cake shown here is smooth is because I held back a portion of the batter before adding in the chopped oreo cookies. After I’ve poured the batter with the oreo cookies into the tin, I poured the remaining white batter on top, and smoothed it out with a spatula.
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