It was time for me to breathe some new life into this No Bake Oreo Cheesecake recipe. It’s already a favourite but I wanted to make it even easier and give it some more appetising photos. I think I succeeded.

It’s incredible that I never used to enjoy cheesecake because I sure make my fair share of them now. From this Easy Baked Cheesecake to this Lemon Meringue Cheesecake extravaganza.

300 g (10.5oz) white chocolate
3/4 cup whipping cream
480 g (3.5 packs) oreo cookies (approximately 49 cookies)
60 g (1/2 stick / 1/4 cup) unsalted butter, melted
350 g (12.3oz) cream cheese, softened (full fat)
3/4 cup light sour cream (or regular)
2 teaspoon vanilla extract

Grease and line a 8 inch round spring form cake tin with baking paper.
Melt the white chocolate in 20 second increments in the microwave, stirring well between each until just melted.
Whip the cream to soft peaks and place back in the fridge.
Use a food processor to process 1 1/2 packs of oreos to fine crumbs. Add the melted butter and press into the base of the prepared tin until firm. Place in the fridge.
With the remaining oreos, roughly chop 1 packet into small pieces (about 8 pieces per oreo). Cut 8 oreos in half and chop up the rest to rough crumbs.
Use a handheld beater to beat the cream cheese until smooth. Add the melted chocolate, sour cream and vanilla and beat through.
Fold through the whipped cream until just combined, then gently fold through the 1 packet of chopped oreos.
Spread the cheesecake mixture over the base and level out as much as possible.
Place in the fridge to set for at least 4 hours or overnight (best).
Decorate the top with the halved oreos and oreo crumbs. If you like, top it with shaved chocolate like this one.


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