This is the real Oreo cheesecake (soft, creamy and full of Oreo)
Ingredients:
Cookie base:
300 g Oreo cookies (with or without filling)
80 g melted butter Cheesecake filling (without baking)
500 g cream cheese (room temperature) 200 ml whipping cream (minimum 35% fat, well cold)
100 g glazed or impalpable sugar
10 g unflavored gelatin (hydrated in 50 ml cold water)
1 teaspoon vanilla essence
12 chopped Oreo cookies (with or without filling, to taste) Milk chocolate fudge
200 g chocolate with milk
100 ml whipping cream
10 g butter (for more glitter)
Decoration:
200 ml whipping cream (cool)
2 tablespoons glazing sugar Oreo cookies Oreo crumbs for sprinkling
1. Base: Crush Oreo cookies until a fine powder forms. Add the melted butter and mix well. Pour the mixture into a 22cm detachable mold with a base covered in butter paper. Press firmly with a spoon or a cup. Put it in the fridge for 20 minutes.
2. Filling: Moisturize the unflavored jelly in cold water and let it sit for 10 minutes. Then dissolve in a marinade bath or microwave for a few seconds (without boiling). In a large bowl, beat the cream cheese with icing sugar and vanilla until creamy. Add the whipping cream and continue to whip until you achieve a firm texture. Insert dissolved jelly into thin thread, constantly whipping.
Add the chopped Oreo cookies and gently mix with spatula. Pour the mixture over the biscuit base and smooth the surface. Keep it in the fridge for at least 6 hours or preferably all night.
3. Milk chocolate fudge. Heat cream until gently boiling. Remove from fire and pour over chopped chocolate. Wait 2 minutes then mix until combined.
Add butter and stir until completely melted and shiny. Let cool for about 5-10 minutes until it’s thick but smooth. Pour over the already cold cheesecake and smooth with spatula. Refrigeration 1 more hour.
4. Decoration: Beat the cream with glazing sugar until firm. Decorate with cream using a sleeve and 1M curly mouthpiece. Place oreo cookies on top and sprinkle with oreo crumbs.
Duration: 4 to 5 days Stored in an airtight container or covered with film/plastic without contact with other foods to prevent it absorbing odors.
Tip: Remove 10 minutes before serving to make the texture creamier.
