Oreo cheesecake
Equipment
Ingredients
Base
Oreo biscuits (crushed)
300 g
unsalted butter (melted)
75 g
Filling
full-fat cream cheese (room temperature)
600 g
icing sugar
100 g
double cream (cold)
284 ml
vanilla extract
1 tsp
Oreo biscuits (chopped)
150 g
Topping
double cream (whipped)
150 ml
Oreo biscuits (chopped)
75 g
Instructions
Prepare the base
Crush the Oreo biscuits and mix with melted butter.
Press into tin
Press the mixture into the base of a 23cm springform tin and chill.
Make the filling
Beat cream cheese and icing sugar until smooth, then add cream and vanilla.
Fold in Oreos
Gently fold in the chopped Oreo pieces.
Assemble cheesecake
Spoon the filling over the chilled base and smooth the top.
Chill the cheesecake
Refrigerate for at least 6 hours or overnight until set.
Decorate and serve
Whip the cream, pipe or spoon onto the cheesecake, and top with chopped Oreos.
Original recipe
Storage
Store in the fridge in an airtight container. Can be frozen whole or sliced, wrapped well.
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