Ingredients
For the Crust:
2 Cups Oreo cookie crumbs (28 whole oreo cookies)
4 to 5 tbsp. butter, melted
For the Filling:
2 1/4 cups heavy whipping cream
16 oz. cream cheese, room temperature (equals 32 cream cheese triangles)
2/3 cup castor sugar (or grind and powder 2/3 cups of granulated sugar)
1/4 tsp. salt
2 tsp. vanilla extract
1 tbsp. lemon juice
2 Cups Oreo chunks (28 oreo cookies or less) - save some for garnishing on top
Gelatin Powder 2tbsp soaked in 1/4cup water (before adding into cake micro it for 30sec)
2 tbsp butter
4 tbsp sugar
4 tbsp cocoa powder
1 tbsp corn flour (or more for thicker sauce)
1 tsp vanilla essence
2) Take a 9 inch deep Spring-form pan and spray it with non stick baking spray, if you have. Place the cookie crumbs in the pan along with the butter and stir until well incorporated. Press down with the help of a flat-bottomed glass until the crust is even. Refrigerate for 15 mins.
3) In a separate bowl, pour the heavy whipping cream inside. Beat the whipping cream with a standing mixer or a hand held mixer until medium peaks form. Set aside.
4) In another bowl, cream the cream cheese until smooth with clean beaters. Add the sugar, salt, vanilla extract, and lemon juice. And mix just until everything is formed together. Don't over-beat the cream cheese mixture.
5) Combine the cream cheese mixture with the heavy whipping cream a
nd gelatin and gently fold with a rubber spatula until all ingredients are will formed and mixed. Take another 28 cookies of the Oreos and place in a large Ziploc Bag and beat with a rolling pin just until the cookies have turned into chunks. Now, fold the Oreos into the cream cheese mixture. (I used a few light brown ones milk oreo cookies along with original oreo cookies to make it a little colourful.2 Cups Oreo cookie crumbs (28 whole oreo cookies)
4 to 5 tbsp. butter, melted
For the Filling:
2 1/4 cups heavy whipping cream
16 oz. cream cheese, room temperature (equals 32 cream cheese triangles)
2/3 cup castor sugar (or grind and powder 2/3 cups of granulated sugar)
1/4 tsp. salt
2 tsp. vanilla extract
1 tbsp. lemon juice
2 Cups Oreo chunks (28 oreo cookies or less) - save some for garnishing on top
Gelatin Powder 2tbsp soaked in 1/4cup water (before adding into cake micro it for 30sec)
Chocolate Sauce for topping (opitional):
1 1/2 cup milk2 tbsp butter
4 tbsp sugar
4 tbsp cocoa powder
1 tbsp corn flour (or more for thicker sauce)
1 tsp vanilla essence
Method
1) For the crust, take 28 Oreo cookies and place them in a food processor. Pulse the cookies until they turn into fine crumbs. This should give you about 2 cups of Oreo cookie crumbs.2) Take a 9 inch deep Spring-form pan and spray it with non stick baking spray, if you have. Place the cookie crumbs in the pan along with the butter and stir until well incorporated. Press down with the help of a flat-bottomed glass until the crust is even. Refrigerate for 15 mins.
3) In a separate bowl, pour the heavy whipping cream inside. Beat the whipping cream with a standing mixer or a hand held mixer until medium peaks form. Set aside.
4) In another bowl, cream the cream cheese until smooth with clean beaters. Add the sugar, salt, vanilla extract, and lemon juice. And mix just until everything is formed together. Don't over-beat the cream cheese mixture.
5) Combine the cream cheese mixture with the heavy whipping cream a
6) Pour all the cream cheese mixture on top of the oreo crust and smooth the top.
7) Garnish with crushed Oreos on top if not topping with chocolate sauce and place in the refrigerator overnight to set.
8) To make chocolate sauce, combine milk, butter, vanilla in a saucepan on medium heat, until the better has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until a little thick and smooth. Let it cool. Pour a thin layer of chocolate sauce over the cheesecake after it has been refrigerated for 4 to 5 hours. Return back to the fridge to set overnight. Refrigerate the remaining sauce.
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| Oreo Cheesecake |
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