I made this cheesecake for a friend’s baby shower at her request, using Jane’s Patisserie’s recipe which you can find here. It’s the only cheesecake I’ve made that I’m sad I can’t eat, just because Oreos are one of my favourite biscuits and they’re dairy free too! The cheesecake was gone within a night so it was obvious to me that it was delicious.
You will need:
2 154g packs of Oreos
125g Melted Butter
175g Icing Sugar
1tsp Vanilla Extract
300ml Double Cream
8-10 Oreos, finely crushed
Spare Oreos to decorate
1. Crush the Oreos for your base, either in a food processor or with a good old fashioned rolling pin and food bag. Mix them into the melted butter and press the mixture into the bottom of an 8inch deep springform tin and put in the fridge while you make the filling.
2. Cream together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk together until it holds itself in stiff peaks, don’t over whisk it!
3. Fold the crushed Oreos into the mixture and spread over the biscuit base.
4. Leave to set overnight in the fridge, then add your Oreos for decoration. The cheesecake will last for up to three days covered in the fridge!
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