So I was on Instagram the other day, (@oxthefallenangelxo) just saying, and I saw a video on how to make an oreo cheesecake so I gave it a go andput my own spin on it!
This is a no bake cheesecake!
- 3 Single Packets of Original Oreos – http://www.tesco.com/groceries/product/details/?id=264375347
- 280g Cream Cheese – http://www.tesco.com/groceries/product/details/?id=285142050
- 150ml Whipping Cream – http://www.tesco.com/groceries/product/details/?id=262478920
- 75g Unsalted Butter – http://www.tesco.com/groceries/product/details/?id=255878060
- Mini Oreos (optional) – http://www.tesco.com/groceries/product/details/?id=267079739
Yes I bought everything from Tesco in London…
- Cake Tin with a Removable Bottom
- 2 Large Bowls
- A Spoon
- Electrical Mixer
- Freezable Bag
- Rolling Pin
Disclaimer: Whilst I was making the cheesecake, I literally made the measurements up, after that I took a note of how much I used. It turned out great in the end so yeah!
Make exactly 24 hours before you are going to eat the cheese cake. TRUST ME!
- Separate the cream and the biscuit of the oreos and put into the bowls. The biscuit will be the base and the cream will be a part of the cream mixture.
- Place biscuits in freezable bag and crush them with a rolling pin. Make sure that at least all of the biscuits are completely crushed and then place them in the bowl.
- Place your butter in a bowl and microwave for about 10 seconds at a time, stir to remove lumps.
- Put the melted butter in the biscuits and mix together with your hands. You will know when it’s ready when you squeeze some of the mixture in your hand and it stays in a shape of a ball.
- After that, evenly distribute your mixture in the cake tin, making sure that it is evenly spread out. Use an item with a flat surface to press on the biscuits to make it compact and flat.
- Leave in the fridge to chill. This is so the crust won’t move.
- Whilst the crust is chilling in the fridge, add your cream cheese into the bowl of the oreo cream and mix with the electrical whisk until fluffy.
- Next incorporate the whipping cream and whisk until the cream is fully whipped.
- Take the biscuit crust out of the fridge and lightly touch the crust to make sure it’s quite firm, if not, place back in fridge for a few more minutes.
- Once the crust has firmed, evenly distribute the cream mixture into the tin and use your spoon to spread it out evenly.
- Once you have done that, you could use your mini oreos to decorate the cheesecake, I didn’t do that, my uncle gave me the idea after. Instead I placed an oreo (from an old packet I had) in the middle of the cake.
- Place in fridge and wait for 24 hours.
- Clean up your kitchen and you are done for the day!
- After 24 hours, the cheesecake should be hard, just feel it to see if it is firm. If not, put back in the fridge.
- Once all that is done, you are FINISHED!
I don’t always bake or cook, I’m always that person who watches a cooking/baking video, says she is going to do it, and ends up not doing it! But I think that as I’m older (17 in 2 weeks), I am bothered to do things and my mum allows me to do stuff in the kitchen!
I am DEFINATELY going to be posting more food posts and I hope you enjoy them!