Hello Everyone!
With Easter having just past us by, you may be a bit fed up with those never-ending chocolate eggs (no!? Well, a change may be what you're pining for). Although this is still chocolate, it is a change as it's Oreo biscuits and a creamy cheesecake filling- and who doesn't love Oreo's!?
I have made this recipe a number of times before, and I can honestly say that for me, it took a fair few tries to get this 'perfect' and how it should be. Problems I've had have been; the biscuit base didn't stick together (too crumbly/fell apart), and the filling didn't set (it was more like melted ice cream). So I hope that this works for you, unlike my first few attempts- also there is no 'baking in the oven' involved.
Ingredients:
*1 packet of Oreo's (about 14 biscuits)
* 1/4 cup of Butter (or add as you go)
* 1 tub of Philadelphia Cream Cheese
* 1/2 cup of Sugar
* 1 tsp Vanilla Essence
* 1 tub of Whipped/Whipping Cream
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Method:
1. Separate the Oreo biscuits (the two biscuit halves and the white cream centre), put cream in one bowl to use later.
2. With the biscuit halves crush them into crumbs, either mechanically or manually, and set to one side.
3. Melt the butter in a saucepan over a low heat.
4. Pour the melted butter over the cookie crumbs to stick it together. If they don't form a 'buttery biscuit base' then you could add more butter until you get the correct consistency. Transfer the biscuit crumb mixture into the round baking tray and flatten to fit the tin. Place the tray in the fridge to partly set whilst making the filling.
5. Beat the cream cheese, sugar and vanilla essence together in a mixing bowl, until well blended. For this you could mix it by hand or with an electric whisk or mixer.
6. Stir in the whipped cream to the creamy mixture- if you buy 'whipping cream' then you will have to beat it, until whipped (you could use a whisk or spoon and mix by hand-which will take a long time, or use an electric whisk or mixer).
7. Pour in the cookie crumbs and the cream whites to the mixture and stir/whisk together until a smooth creamy consistency.
8. Pour the cheesecake mixture into the baking tray with the biscuit base and evenly spread over the top.
9. Place in the fridge for a few hours or over night to set properly.
10. To serve, either cut into the cheesecake with a knife and serve. If you use a baking tray, like mine, with a removable bottom which will make the cheesecake look more presentable.
I hope that you enjoy making this really simple and quick cheesecake recipe, if you don't get it right the first time, don't worry its hard to get anything 'perfect' without attempting it multiple times. Trust me this happens to me many-a-time.
I'd be interested to see how your cheesecake's turn out, if you choose to make it, post pictures or links! :D
*1 packet of Oreo's (about 14 biscuits)
* 1/4 cup of Butter (or add as you go)
* 1 tub of Philadelphia Cream Cheese
* 1/2 cup of Sugar
* 1 tsp Vanilla Essence
* 1 tub of Whipped/Whipping Cream
Method:
1. Separate the Oreo biscuits (the two biscuit halves and the white cream centre), put cream in one bowl to use later.
2. With the biscuit halves crush them into crumbs, either mechanically or manually, and set to one side.
3. Melt the butter in a saucepan over a low heat.
4. Pour the melted butter over the cookie crumbs to stick it together. If they don't form a 'buttery biscuit base' then you could add more butter until you get the correct consistency. Transfer the biscuit crumb mixture into the round baking tray and flatten to fit the tin. Place the tray in the fridge to partly set whilst making the filling.
5. Beat the cream cheese, sugar and vanilla essence together in a mixing bowl, until well blended. For this you could mix it by hand or with an electric whisk or mixer.
6. Stir in the whipped cream to the creamy mixture- if you buy 'whipping cream' then you will have to beat it, until whipped (you could use a whisk or spoon and mix by hand-which will take a long time, or use an electric whisk or mixer).
7. Pour in the cookie crumbs and the cream whites to the mixture and stir/whisk together until a smooth creamy consistency.
8. Pour the cheesecake mixture into the baking tray with the biscuit base and evenly spread over the top.
9. Place in the fridge for a few hours or over night to set properly.
10. To serve, either cut into the cheesecake with a knife and serve. If you use a baking tray, like mine, with a removable bottom which will make the cheesecake look more presentable.
I hope that you enjoy making this really simple and quick cheesecake recipe, if you don't get it right the first time, don't worry its hard to get anything 'perfect' without attempting it multiple times. Trust me this happens to me many-a-time.
I'd be interested to see how your cheesecake's turn out, if you choose to make it, post pictures or links! :D
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