Ingredients
Filling
- 380g Cream cheese
- 1/2 packet Oreo cookies
- 1/2 cup Castor sugar
- 200g Melted White chocolate
- 1 tbsp Vanilla essence
- 3tbsp Gelatine powder
- 1/4cup Boiling water
- 1cup cream
Base
- 1 1/2 packet Oreo cookies
- 80g Melted butter
How to prepare
-Place 1 1/2 packet of Oreo cookies in a food processor and blend until its fine crumbs or if no food processor is available, place cookies in a ziplock and finely crush. Mix with melted butter.
-Divide cookie mixture among 12 lined cupcake tray adding 1 heaped tablespoon to each and press into an even layer. Place in the refrigerator while preparing the filling.
-In a small bowl pour gelatin and add boiling water and leave without stirring.
-Add cream cheese and castor sugar to a bowl, whip until sugar is completely incorporated and mixture is smooth. Add cream, melted white chocolate and vanilla essence and mix together.
-Stir gelatin mixture to dissolve and add to cream cheese. Mix just till combined but be careful not to over mix.
- Break apart the Oreo cookies into little chunks, add to cream cheese mixture and fold in to mixture gently.
-Bring the cupcake tray out of the refrigerator and divide cream cheese mixture into the individual cupcakes (in the end I decided to remove the cupcake liners and just make the cheesecake without them but you can leave them if you want).
-Place cupcake tray in the freezer for 5 hours or preferably over night to chill and solidify.
-To serve, remove out of freezer and let it sit at room temperature for 5 mins, so it can easily be removed from the cupcake tray. If using liners cheesecake should easily pop out of cupcake tray but if not using liners run a knife along the sides of the cheesecake to loosen and carefully remove and serve.
This is such an extremely rich and indulgent recipe and great dessert for a dinner party. It can be stored in an air tight container in the refrigerator.
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