Oreo cheesecake

Name: Oreo cheesecake
Ingredients: 180 g Oreo biscuits; 50 g melted butter; 250 g whipping cream; 250 g cream cheese; 150 g sour cream with 20% fat; 50 g powdered sugar; 7 g gelatin; 50 ml cold water; 12 Oreo biscuits; 30 g caramel sauce; 2 Oreo biscuits

Dessert - Oreo cheesecake by Izabela H. - Recipia

Oreo cheesecake has a biscuit base and a chilled filling of cream cheese, whipping cream and sour cream, with Oreo pieces in the middle. It sets in the fridge into a firm slice, topped with caramel sauce and biscuits. I really like cheesecakes for their light, tasty filling, and because they’re simple to make; here, I love the Oreo pieces, and I always melt the gelatin over a pan of simmering water. Preparation: 20 minutes. Cooking: 5 minutes. Resting: 6 hours and 15 minutes. Total time: 6 hours and 40 minutes. Serves: 8. Approximately 530 kcal and 6 g protein per serving.

Ingredients

For the base

180 g Oreo biscuits
50 g melted butter

For the filling

250 g whipping cream
250 g cream cheese
150 g sour cream with 20% fat
50 g powdered sugar
7 g gelatin
50 ml cold water
12 Oreo biscuits

For the topping

30 g caramel sauce
2 Oreo biscuits

Preparation

1. Crush the Oreo biscuits in a blender, about 3 minutes. 2. Mix them with the melted butter, then press the mixture into a 20 cm pan lined with baking paper. Level it with a spoon and put the pan in the fridge, about 3 minutes of work. 3. Beat the whipping cream with the cream cheese for 4 minutes. Add the sour cream and powdered sugar and mix until smooth. 4. Let the gelatin bloom in the cold water for 15 minutes. Melt it over a pan of simmering water, about 5 minutes, until clear, then mix it into the filling. 5. Crush the 12 Oreo biscuits for the filling and stir them into the cream, about 3 minutes. 6. Pour the filling over the base and leave the cheesecake in the fridge for at least 6 hours, until set. 7. Decorate with caramel sauce and Oreo biscuits, about 1 minute.

Notes

The recipe is from Teo Kitchen. For a smooth filling, choose plain cream cheese and leave it at room temperature for 15 minutes before beating it; it blends in more easily than when cold. You can crush the Oreo biscuits more coarsely for visible pieces, or finely if you want a smooth filling. The gelatin can form little strands if it cools too much before it goes into the filling, so pour it in while it’s still fluid. Chilling is the step many people rush: six hours is the minimum for slices that hold their shape. The cheesecake keeps covered in the fridge for up to 3 days. Serve a slice with unsweetened coffee, since the dessert is already sweet. For the topping, you can swap the caramel sauce for 30 g chocolate sauce; if you want to tone down the sweetness, reduce the powdered sugar to 35 g. The biscuits contain gluten, and the cream cheese, whipping cream, sour cream and butter contain dairy.