Mega Oreo cheesecake recipe
The cheesecake of the cheesecakes
This mega oreo cheesecake is an absolute winner when you make it. A few things to keep in mind.
First off, this is a no gelatin cheesecake. This means that the structure of the cheesecake is a bit more mousse-like. So also softer. If you want the oreo cheesecake to be slightly firmer and tighter, that is of course also possible, but use gelatin to stiffen the filling better.
To put the gelatin through the oreo cheesecake, take a leaf or five of gelatin. The more gelatin, the firmer the oreo cheesecake will be. But too much gelatin gives a somewhat plastic-like structure and is not really tasty.
Gelatin
First soak the gelatin in cold water for about five minutes. Then heat a few tablespoons of water in a pan. Don’t let it boil. Near the boiling point is good. Dissolve the gelatin in it and add this to the cheesecake mixture. You can add that step before stirring in the oreos. Make sure your gelatin is well mixed with the filling.
You don’t want to use too much water for this as it also makes the filling thinner so a few tablespoons is fine. Instead of water, it is also nice to do this with some orange juice, for example. That immediately adds some extra flavor to the oreo cheesecake.
Decorating
For decorating you can of course go all out with this beautiful cheesecake, so let your imagination run wild. If you want to try something different, take a look at the recipe of this delicious Easter cheesecake!
Mega Oreo cheesecake recipe
TOTAL TIME: 2 hrs 50 mins Persons: 12
NECESSITIES
- Springform of 24 cm
INGREDIENTS
Ingredients
- bottom
- 400 g Oreo
- 30 g salted butter
Cheesecake filling
- 1100 g cream cheese
- 200 g of sugar
- 140 ml whipped cream
- 5 ml vanilla paste
- 250 g Oreo
Topping
- 100 g dark chocolate
- 100 g milk chocolate
- 200 ml whipped cream
INSTRUCTIONS
Instructions
- Grind the 400 grams of Oreos.
- Melt the butter.
- Mix together.
- Pour into the spring form and press. Put in the freezer.
- Mix the cream cheese, sugar, whipped cream and vanilla paste together.
- Coarsely crush the 250 grams of Oreos.
- Stir into the cream cheese mixture.
- Spread the cream cheese-Oreo mixture on the bottom of the spring form.
- Put in the freezer for 2 hours.
- Melt the chocolate with the whipped cream.
- Remove the cheesecake from the mold.
- Divide the chocolate ganache over it.
- Put in the fridge for 10 minutes.
- Decorate with Oreos and Oreo crumb.
DISCLAIMER
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.
