Oreo Cheesecake

This is going to be a post which I did over two days. Yesterday, all I had time to do was post up the pictures. Did not have the time to put in the recipe. Furthermore, I was still trying to adjust the recipe, especially the base. I still had a lot of base left and that was the reason for the Mango Yogurt cake.

The ingredients below has already been adjusted. I will most likely be making one more cheesecake by the next 2 weeks. This is an Oreo cheesecake using Toblerone chocolate as the filling. This recipe was given to me by my friend Sue. It is going to be an extremely sweet cake, I am sure :). I'll do it when I have picked up all the ingredients.

Oreo Cheesecake Ingredient (8 inch pan)

Base

1 tube of Oreo biscuits

60g of melted butter

Filling

250g Philadelphia cream cheese

200g of whipping cream

2 tbsp of gelatin

6 tbsp of water

120g of caster sugar

150ml of full cream milk

5 pieces of Oreo biscuits (coarsely chopped)

Method

For the Base

1. Crush the Oreo biscuits either with a blender or put them in a zip lock bag and crush them with your pestle.
2. Leave the butter out in the open for ½ hr to soften it.
3. Use your fingers to mix the crushed Oreo biscuits with the butter.
4. Line the baking tin with aluminum foil as this will really ease the removal of the cake from the tin later.
5. Place the biscuit mix into the pan and press down with a spatula to ensure uniform thickness.
6. Place in the fridge for about an hour to set the base.

For the filling

1. The cream cheese should have been left in the open for about ½ hr or so to soften it.
2. Place it in a mixer and mix until the cream cheese turns creamy.
3. Slowly add in the whipping cream
4. Put this aside whilst you prepare the next lot of ingredients
5. Dissolve the gelatin in water. Set aside.
6. Dissolve the sugar in the milk either using a microwave oven or in a double boiler. Leave aside to cool.
7. Place the dissolved gelatin and sugar and milk into the bowl of cream cheese and whipping cream
8. Mix well until they are all combined.
9. Add in the 5 pieces of coarsely chopped Oreo biscuits
10. Take out the chilled Oreo biscuit base from the fridge and pour the mixture into the pan.
11. Put the cheesecake into the fridge to be chilled for at least 3 hours or overnight would be even better.

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