19 July 2014

oreo cheesecake

Love Oreos?
Even if you’re not ‘head over heals’ with them, you must admit, they are absolute ‘gems’ in the kitchen. So this weekend, shall we try this Oreo Cheesecake? Let’s do it!

160g Oreo biscuits (without filling)
50g butter, melted, plus a little extra for the tin

600g soft cheese
100g icing sugar, plus extra to taste
250ml pot double cream
3 eggs
2 tbsp corn flour
1 tsp vanilla extract

one :: Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
two :: Put the soft cheese, eggs, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Add the flour and  continue beating until mixture is combined.
three :: Pre-heat the oven at 170 degrees. In this recipe we will bake the cheesecake in ‘bain marie’. Place a pan with hot water in the overn, large enough to take the baking tin. When you place the tin with the cake mixture, reduce the oven to 150 degrees. Cook for around 90 minutes.

four :: When ready, take out of the oven and leave to cool. When cooled, place in the fridge to chill (you can choose to leave it to set in the fridge overnight).
five :: Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. In a food processor, blitz the remaining cookies, sieve over the cheesecake…and voila!

:: recipe and image source:: kuchnia w zieleni


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