First of all, sorry for the picture. My husband came home from work and demolished them, and I forgot we had taken no pictures. This was the last lonely Cheesecake, and not the prettiest, but I have now eaten it and confirm it tasted as good as the pretty ones!
I love Oreos. There, I said it! I do not know anyone who is not a Oreo fan, and I absolutely love to use them in recipes. They are versatile, and you can do so much with them! And what is not to like about an Oreo Cheesecake? Buttery Oreo Biscuit Base, Vanilla Cheesecake, topped with a Chocolate Ganache and finished with an Oreo. Sounds good to me!
This recipe is delicious, sweet without being sickly, is super easy to make,and requires no baking. It does require patience however, as all 3 elements of this cheesecake need to set. Made in my individual flan cases, which you can buy here this process is considerably quicker, if making a larger cheesecake you will need to double the quantity of all the ingredients, and make a day in advance to allow time for all elements to set.
Also, you can make these using the Golden Oreos, and for the topping use either a Caramac bar or White Chocolate.
Full pack of oreos (plus extra to decorate)
100g unsalted butter, melted
284g pack of full fat Philadelphia
80g icing sugar
1 teaspoon vanilla bean paste (or vanilla extract)
150ml double cream (50ml for the topping, 100ml for the cheesecake mixture)
100g dark chocolate (can also use milk chocolate)
To start, you need to turn your Oreos into breadcrumbs. I did this in a food processor, but you can do this by popping them in a sealed bag and bashing them with a rolling pin (great for stress relief).
Now pour the melted butter into this mixture and divide the mixture evenly into the flan cases. Press the buttery biscuit base down into the base of the flan case using the back of a spoon and set in the fridge for an hour.
While the base of the cheesecake is getting all firm and perfect, you can start making your cheesecake mixture. Using an electric whisk, blend the cream cheese, vanilla bean paste and icing sugar, followed by 100ml of the double cream.
Now this needs to go into the flan cases. Put this in evenly (I use a miniature ladle) and then smooth out with a little palette knife or the back of a spoon. This will now need to set for about 3-4 hours in the fridge.
Once this has set, we are on the home straight! Time for the Ganache! This is easy, no messing, and is foolproof! Break up your chocolate and put in a little bowl, heat the remaining cream (about 40 seconds in a microwave) and stir until all combined. If this mixture feels a little to thick, add slightly more cream. You need to pour this in, but it needs to be thick. Now decorate with an Oreo, and put in the fridge for an hour before serving. At this point you could take it out of the fridge and use chocolate curls, or whip some cream and pipe it on the edges of the cheesecake, this is completely up to you, decorate or leave plain, it will taste awesome regardless!
If not eating straight away, store in the fridge in an airtight container, and consume within 3 days.
I hope you enjoy these as much as I do!