Chocolate is possibly one of the greatest things in our existence. My bad mood can easily be cured by a dairy milk bar, which is kind of disturbing but at the same time brilliant. After spending the last few days back at home doing nothing, I thought that I’d attempt to make an Oreo Cheesecake. It had to be egg-less because of my allergy, and although I did follow a recipe, I kind of made up my own steps as I went along! So here it is, Loz’s very own step by step guide to a fabulous Oreo Cheesecake.
What you need:
-A small baking tin (I can’t give exact measurements because I changed the tin I was using halfway through, but a general cheesecake or shortbread tin will do!)
– 1 and 1/2 packet of Oreo’s (you can add digestive biscuits instead of just Oreo’s if you wish), leave one or two at the end to crumble over the top.
– 55g of butter
– 60g of caster sugar
– 80ml (I did use a little bit more, so maybe go to 100ml if you’re feeling crazy)
– 150g of cream cheese (plain Philadelphia is good)
– A few chunks of dark chocolate (as much or as little as you like)
Method:
Begin by separating the Oreo filling from the Oreo biscuits, I just used a knife to pull them apart and then scrape the filling into a separate pile; it doesn’t matter if the biscuit parts break because you are going to crush them!
Next begin melting the butter in a pan on a low heat. As you do this place the Oreo biscuit parts in a freezer bag or something similar and crush them with a rolling pin until they are fine. You can also use a food processor to do this if you have that kind of snazzy kitchen stuff. If you are choosing to use digestives as well, just crush them into the mix.
Once this has been done, combine the butter and biscuit mix alongside a tablespoon of the caster sugar. Then grease your tin and start patting the mixture along the bottom to form the base. This then needs to go into the fridge to chill.
Now onto the cream mixture. Whisk the cream until you begin to see soft peaks forming, I added a little more cream because I didn’t think that it would be enough, but again this can be down to preference. Then begin to mix the Philadelphia and the sugar together; after this has been done you will need to fold the cream in too.
Once those ingredients have been combined , take the Oreo filling that you scraped out earlier, and mix those in too. I used a whisk to make sure that there weren’t loads of big chunks left, but if you would prefer not too that’s also OK!
Now it’s time to melt the chocolate! Melt the chocolate in a pan on a low heat like you did the butter; you will only need a few chunks as you don’t want the cheesecake to be too sickly. Once the chunks have melted, stir it into the cheesecake mixture.
Next, remove the base that you made earlier from the fridge and then begin to scoop the mixture onto it until the surface is smooth. Finally, crush the remaining Oreo’s and sprinkle over the top for a yummy finish. The cheesecake will now need to set in the fridge for 4 hours, but it is worth the wait!!
I wish you all luck on trying this recipe! Let me know how you get on in the comments 🙂
Loz x
Just Loz 