As I mentioned in my April Month in Review post, my brother's girlfriend and I made an Oreo cheesecake by following a recipe but then not quite having the right ingredients - but we think it came out even better than it was meant to, so I thought I would share it with you here today!
Ingredients:
2 tsp Vanilla Extract
50g Double Cream
100g Sugar
3 Eggs
540g Philadelphia
75g Unsalted Butter (Room Temperature)
28 Oreos
Step 1: Pre-Heat Your Oven
Pre-heat your oven to 180 Celcius or 350 Fahrenheit
Step 2: Make The Base
Put 16 Oreos into a sandwich bag and crush them with a rolling pin until they are crumbs. Empty the crushed Oreos into a mixing bowl. Cut the butter into small cubes and add 50g's worth to the Oreos and mix until they start to stick together. Add the remaining 25g of butter if necessary, depending on how crumbly you like the base to be!
Step 3: Line The Tin
Line a 7" cake tin with baking paper to make sure the cheesecake does not stick. Spoon the Oreo/Butter mixture into the bottom of the tin and smooth until it forms the base layer
Step 4: Make The 'Cheesecake Bit'
Mix the Philadelphia, Sugar and Vanilla in a bowl together. Add the eggs one at a time and mix before adding the next. Crumble up 8 Oreos and stir them into the mix so that they are evenly distributed
Step 5: Assemble!
Spoon the 'cheesecake bit' (I'm not a professional - I don't know what it's called!) into the tin on top of the base and smooth it down. Crumble the remaining 4 Oreos and sprinkle them on top for decoration
Step 6: Bake and Cool
Put the cheesecake in the over for 55 minutes to bake. The edges will begin to go golden brown but don't worry if the middle is still a bit runny! Take it out of the oven, leave to cool and then put in the fridge. It needs to be there for a minimum of 3 hours to set, but ideally overnight. Then take it out and enjoy!
Hope you liked this recipe!
What's your favourite thing you've ever baked? Let me know!
No comments
Post a Comment