Oreo Cheesecake!

This is the most simple and yet most decadent cheesecake ever. Period. I mean it does have Oereo shining through as the main hero of the dish. You can whip this up in a matter of minutes, the hardest part is to wait for it to set. Now I am an absolute fan of Cheesecakes but I am often asked this question. They are so fancy and must be hard to make. The no bake versions are damn easy. All you need are the ingredients and a springform pan; I prefer the ones with a latch so it’s easy to remove them when they are set.

The recipe is as follows:

๐ŸŒผ For the base I used regular Oereos, 6 small size packets. The best way to crush them is to use a food processor, but you can do them by hand in a ziplock bag using a rolling pin.

๐ŸŒผ Add in half a cup of melted unsalted butter and blitz them once to combine the butter.

๐ŸŒผ The mix should resemble fine bread crumbs. Take a six inch springform pan and press down the mix using a glass bottom for even layer. Refrigerate for ten to fifteen minutes for it to set.

๐ŸŒผ In the meantime make your topping. I used Philadelphia Cream Cheese pack which is about 800 gms for this. You can use any Cream Cheese available in your supermarket. Make sure your Cream Cheese is at room temperature. Using a hand whisk or an electric mixer beat it till it becomes smooth and creamy.

๐ŸŒผ Add in 4 tablespoons of heavy cream. Use the cream out of the fridge. This will lend some texture to the cream cheese. Beat the mix well until it becomes glossy.

๐ŸŒผAdd in 6 teaspoons of icing sugar and 1 teaspoon of Vanilla extract and beat well.

๐ŸŒผ In a ziplock bag crush one packet or 6 pink Oreo’s using a rolling pink. That pink colour will be so stunning. Take your Cream Cheese mix and fold in the crushed Oreo’s. Now fold in half of of this mix into the pan.

๐ŸŒผTake 6 pink Oreo’s and break them in half and line them over the mix making a topping. This will give an added crunch to your Cheesecake and that beautiful pink colour will shine through the middle of the Cheesecake.

๐ŸŒผ Fold in the remaining half of the mix over the topping. Use a spatula to smooth out the surface. Now cling wrap the pan and put it back in the fridge to set overnight. The cling wrap will prevent any foul smells from your stored foods in the fridge from seeping into the Cheesecake.

๐ŸŒผ For the topping: 4 tablespoons of cream cheese and heavy cream with 4 tablespoons of icing sugar, beat till it becomes glossy.

๐ŸŒผ I used Wilton tip 1M for the icing. Sprinkle some leftover pink Oreo’s from the ziplock bag and leave space in the middle and front to decorate with half broken Oreo’s. Serve it chilled.

Do share with me your pics of this recipe!

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