Sharing Oreo cookies is not only a delicious treat to pair with coffee or hot chocolate but also a fantastic ingredient for desserts, like the one we’re proposing today. Today’s idea is to prepare a delicious Oreo Cheesecake, a fresh dessert with a creamy texture that’s perfect as the grand...
Ingredients
Base
package Oreo cookies, processed1
melted and cooled butter40g
Filling
sheets unflavored gelatin6
boiling water3tbsp
fresh lemon juice10mL
cream cheese250g
milk45mL
sugar50g
vanilla extract1tsp
fresh cream, whipped to soft peaks250mL- package Oreo cookies, to layer in the preparation1
Decoration
- Oreo cookies, without the cream, crushed for sprinkling on the surface
Nutrition (per serving)
Calories
175.8kcal (8.79%)
Protein
2.1g (4.2%)
Carbs
6.3g (2.31%)
Sugars
6.3g (12.68%)
Healthy Fat
4.7g
Unhealthy Fat
9.7g
% Daily Value based on a 2000 calorie diet
How to make Oreo Cheesecake
Prepare the base
- Step 1
Process the contents of one package of Oreo cookies until they form a crumbly texture.
- Step 2
Add the melted and cooled butter, mix well, and press this mixture into the bottom of a round springform pan (18 cm/7 inches in diameter) lined with aluminum foil.
- Step 3
Use the back of a spoon to press firmly and create an even layer.
- Step 4
Refrigerate for 30 minutes to set.
Hydrate the gelatin
- Step 1
Place the gelatin sheets in a small amount of cold water to soften them.
Dissolve the gelatin
- Step 1
In a bowl, combine the boiling water, lemon juice, and the softened gelatin sheets.
- Step 2
Heat the mixture in a double boiler (bain-marie) until the gelatin is completely dissolved.
Prepare the cream filling
- Step 1
In a separate bowl, mix the cream cheese, milk, sugar, and vanilla extract until smooth.
- Step 2
Add the dissolved gelatin mixture and the whipped cream, folding everything together gently until well combined.
Assemble the cheesecake
- Step 1
Spread a layer of the cream mixture over the Oreo cookie base.
- Step 2
Roughly break some Oreo cookies and place them on top of the cream layer.
- Step 3
Add another layer of cream on top of the cookies, and repeat the layering process until all the ingredients are used.
Chill
- Step 1
Refrigerate the cheesecake for at least 4 hours to set completely.
- Step 2
Once set, carefully remove it from the springform pan.
Presentation
- Step 1
Decorate the surface with crushed Oreo cookies to form a layer.
- Step 2
For the sides of the cake, garnish with halved Oreo cookies for an elegant finish.
Nutrition (per serving)
Nutrition (per serving)
Calories
175.8kcal (8.79%)
Protein
2.1g (4.2%)
Carbs
6.3g (2.31%)
Sugars
6.3g (12.68%)
Healthy Fat
4.7g
Unhealthy Fat
9.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is cooled before mixing it with the Oreo crumbs to avoid a greasy texture.
Soften the gelatin sheets in cold water for a few minutes to make them easier to dissolve.
For a smoother texture, ensure the cream cheese is at room temperature before mixing.
Use a spatula to gently fold the whipped cream into the mixture to maintain its airy texture.
Refrigerate the cheesecake overnight for the best results and a firmer texture.
FAQS
Can I use powdered gelatin instead of sheets?
Yes, you can use powdered gelatin. One sheet of gelatin is roughly equivalent to 1 teaspoon of powdered gelatin.
Can I substitute the fresh cream with whipped topping?
Yes, you can use whipped topping, but the texture and flavor may differ slightly.
How long can I store the Oreo Cheesecake?
You can store the cheesecake in the refrigerator for up to 3-4 days in an airtight container.
Can I make this cheesecake without gelatin?
Yes, you can omit the gelatin, but the cheesecake may not set as firmly. Consider using a no-bake cheesecake mix as an alternative.
Can I use a different type of cookie for the base?
Yes, you can substitute the Oreo cookies with other cookies like graham crackers or digestive biscuits for a different flavor.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia