Easy Peasy Oreo Cheesecake.
Haven't posted anything in a while! had one of those hectic 2 weeks where I've just about had time to sleep. I made this a couple of weeks back as one whole large cheesecake. But I do want to make them into smaller ramekins/dessert dishes because it is so sickly you really don't need to eat very much in one sitting. Its a no bake recipe, Chris isnt a massive fan of the new york style baked cheesecake, so I make all of my cheesecakes with mascapone and cream cheese.
A lot of oreos go into this recipe, simply because I cannot stand it when you eat something thats named after something but it doesn't taste remotely like it.. this definitely does!
If you intend on making this for a dessert then do allow atleast 6 hours chilling time for it to set.
The fabulous pictures are of my friend Jeorgia! Have a little looky at her pregnancy blog! www.jandbump.blogspot.co.uk
(The cheesecake doesnt actually have any cream or oreos piped on it, as when i went to to it it appeared a little mouse had been in the cupboard and eaten all of the mini oreos (chris)!)
Enjoy
Ells
x
You will need either a 9inch springform cake tin lined with clingfilm or ramekins/dessert dishes (all depends on size of them as to how many servings you will get). You will also need a piping bag fitted with a large star nozzle.
Ingredients
4 Packets of Oreos
1/4 Cup of butter, melted
1 Tablespoon of Nutella (makes it alllllllll that bit more chocolatey)
500g Mascapone cheese
50g Full fat cream cheese (Philadelphia)
300ml Double Cream
16 Mini Oreos
Method
Blitz 15 Oreos in a food processor and add the melted butter. mix together to form a sandy texture. Use this to make the base of the cheesecake, so lay the crumbs either in your cake tin or in your ramekins, ensuring that they are level. Put them in the fridge to chill.
Coarsely chop around 12 Oreos so you have nice big chunks that will be mixed into the cheesecake mix.
Blitz the remaining oreos to a crumb, then in a seperate bowl mix the cheeses together until silky and smooth. Add the oreo crumbs and mix to combine, add the nutella and mix again. Now fold through the chunks of oreo until theyre spread evenly. Pour this mixture over your base and leave to chill in the fridge for a minimum of 6 hours. Once your cheesecake is set, remove it from your tin (if using one), whip the double cream until it achieves a pipeable consitancy.
Put the cream into your prepared piping bag, and pipe 16 small gems of cream around the edge of your cheesecake. Decorate these with your mini oreos. Serve :)
This cheesecake has a shelf life of 2 days!
x
A lot of oreos go into this recipe, simply because I cannot stand it when you eat something thats named after something but it doesn't taste remotely like it.. this definitely does!If you intend on making this for a dessert then do allow atleast 6 hours chilling time for it to set.
The fabulous pictures are of my friend Jeorgia! Have a little looky at her pregnancy blog! www.jandbump.blogspot.co.uk
(The cheesecake doesnt actually have any cream or oreos piped on it, as when i went to to it it appeared a little mouse had been in the cupboard and eaten all of the mini oreos (chris)!)
Enjoy
Ells
x
You will need either a 9inch springform cake tin lined with clingfilm or ramekins/dessert dishes (all depends on size of them as to how many servings you will get). You will also need a piping bag fitted with a large star nozzle.
Ingredients
4 Packets of Oreos
1/4 Cup of butter, melted
1 Tablespoon of Nutella (makes it alllllllll that bit more chocolatey)
500g Mascapone cheese
50g Full fat cream cheese (Philadelphia)
300ml Double Cream
16 Mini Oreos
Method
Blitz 15 Oreos in a food processor and add the melted butter. mix together to form a sandy texture. Use this to make the base of the cheesecake, so lay the crumbs either in your cake tin or in your ramekins, ensuring that they are level. Put them in the fridge to chill.
Coarsely chop around 12 Oreos so you have nice big chunks that will be mixed into the cheesecake mix.
Blitz the remaining oreos to a crumb, then in a seperate bowl mix the cheeses together until silky and smooth. Add the oreo crumbs and mix to combine, add the nutella and mix again. Now fold through the chunks of oreo until theyre spread evenly. Pour this mixture over your base and leave to chill in the fridge for a minimum of 6 hours. Once your cheesecake is set, remove it from your tin (if using one), whip the double cream until it achieves a pipeable consitancy.
Put the cream into your prepared piping bag, and pipe 16 small gems of cream around the edge of your cheesecake. Decorate these with your mini oreos. Serve :)
This cheesecake has a shelf life of 2 days!
x
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