I made it!
2 people made this
About this recipe:
This is a family favourite, plain cheesecake recipe that I tweaked to incorporate the Oreo® cookies that my kids adore. We have tried it a few different ways but this is the exact recipe that we adore.
1 Oreo® cheesecake
3 (154g) packs Oreo® cookies
100g butter, melted
120g caster sugar
284ml Elmlea® double cream
300g cream cheese
few drops of vanilla extract
30 min › Ready in:
Open two packs of Oreo® cookies; separate each cookie and remove the creme centre. Take three Oreo® cookies from the third pack and do the same; set the creme filling aside.
Take the separated Oreo® cookies and grind to fine crumbs in a food processor (or bash with a rolling pin in a food bag). Set aside three tablespoons of crumbs for topping.
Melt the butter in a pan. Once melted, add the remaining Oreo® crumbs and 1 tablespoon of the caster sugar to the butter and mix together over a low heat for a few minutes.
Spread the mixture in the bottom of a lined 20 or 23cm (8 or 9 in) round tin, and chill in the fridge.
Whip the cream to soft peaks and set aside.
Beat the cream cheese and remaining sugar together then add in the removed Oreo® creme filling and vanilla extract.
Bash 4 whole Oreo® cookies with a rolling pin. Add to the filling and mix well. Fold in the whipped cream.
Take the chilled base from the fridge and spread the cream and cheese mix on top of the base. Sprinkle the three tablespoons of reserved Oreo® crumbs on top of cheesecake.
Leave in the fridge for 4 to 6 hours before serving. Note
You won't use all of the cookies from the third pack. Enjoy those with a cuppa another day!
Write a review
Click on stars to rate