For the recipe Oreo Cheesecake
|300 g||Oreo Biscuits|
|100 g||Unsalted butter (melted)|
|450 g||Full Fat Cream Cheese|
|2 tsp||Taylor & Colledge Vanilla Bean Paste|
|350 ml||Double Cream|
|200 g||Oreo Biscuits|
|100 g||Dr. Oetker 72% Extra Dark Chocolate|
|100 ml||Double Cream|
|about 4 - 8||Oreo Biscuits|
First up lets make the biscuit base, lightly grease a 8” round deep loose bottom cake tin. Pop the oreos into a sturdy food bag, place on a solid surface and bash away with a rolling pin until you’re left with a soft bag of fine crumbs. Pop them into a bowl and add the melted butter. Stir the butter into the biscuits until they are all coated.
Pour into your prepared cake tin and spread evenly, pushing down firmly to compact your biscuity base. Pop in the fridge to chill.
Pop the cream cheese and Vanilla Paste into a large bowl and whisk together, pour in to cream and whisk again to form soft peaks.
Pop the oreos back into your food bag and bash again but only to lightly crush the oreos so there are still some large chunks of biscuit.
Pour oreos into your cheesecake mixture and stir through. Remove your base from the fridge and pour over your cheesecake and smooth the top and then pop back into the fridge to chill for 4 hours or overnight.
Break the Chocolate into pieces and pop into a bowl. Heat the cream in a saucepan over a low heat until just boiling. Pour the cream over the chocolate and leave for 2 minutes and then stir until all the chocolate has melted and you have a lovely smooth ganache drizzle.
Remove your cheesecake from the tin; run a warm palette knife around the edge of the cheesecake and pop out of the tin onto your serving plate.
Drizzle over the chocolate ganache using a spoon and decorate with some oreos.
Pop your oreo cheesecake back in the fridge until you are ready to serve!
|Per Serving||Per 100 g / ml|
|Fat||50.14 g||33.20 g|
|Carbohydrate||40.43 g||26.77 g|
|Protein||6.44 g||4.26 g|
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