RecipeThe Crust:
15 oreos separated
5 tbsp melted butter
The Cheesecake:
250 g Softened Cream Cheese ( I used Philadephia Block)
250 g Heavy/ Thickened cream
100 g White chocolate or 225 g granulated sugar
8 Oreo Cookies halved
2 Tbsp Water
1 Tsp Gelatine ( I used vegetarian gelling powder)
Directions
- Grease a 8 or 9 inch springform cake tin with butter (optional).
- Remove the filling from 15 Oreos and crush the cookies using a mixer or food processor with melted butter.
- Press the crushed mixture over base of the tin with the back of a spoon evenly and keep refrigerated.
- Pour the water in a small bowl and add in the gelatine. Dissolve the gelatin by letting the solution simmer over heat. ( or as instructed on the gelatine box)
- Melt the white chocolate using the double boiler method or on medium heat in the microwave.
- In a large bowl beat the cream cheese on low speed till smooth. Make sure the cheese is in room temperature. Add in the gelatine and melted chocolate and beat till smooth and well combined.
- In another bowl whip the heavy cream (preferably cold) till it forms soft peaks. Soft peaks mean as soon as the beater is lifted,the cream flops. Over-beating will cause curdling, so avoid that disaster.
- Gently fold the whipped cream into the cream cheese mixture in two batches. Fold, do not stir.
- Add the halved pieces of Oreos. Pour the mixture into the crust prepared and smooth with a palette knife.
- Keep refrigerated for at least 3 hours before removing the ring.
Good luck trying! Will make better posts with more pictures soon :D
Renuka G

No comments:
Post a Comment