Serves 1
Directions
- 1Crush the Oreos finely for the base.
- 2Pour the crushed Oreos into a bowl.
- 3Mix the crushed Oreos with melted butter until combined.
- 4Pour the mixture into an 8x8" tin and press down firmly to form the base.
- 5Melt white chocolate in the microwave in 30-second bursts until melted, then set aside to cool.
- 6Whisk double cream to stiff peaks.
- 7In another bowl, add cream cheese and icing sugar and whisk until combined.
- 8Pour in the melted white chocolate and whisk this in until combined.
- 9Fold in the whipped cream until fully combined.
- 10Spoon the cheesecake mixture onto your base and smooth it out.
- 11Refrigerate the cheesecake overnight.
- 12For the topping, melt white chocolate and double cream in the microwave until almost melted, then stir until smooth.
- 13Allow the topping to cool for 15 minutes.
- 14Pour the topping over the cheesecake and smooth it out.
- 15Place Oreo halves around the edge of the cheesecake.
- 16Refrigerate the cheesecake for 1 hour.
Ingredients
- 290 g Oreos
- 90 g unsalted butter, melted
- 350 ml double cream, cold
- 250 g white chocolate
- 500 g cream cheese, room temp
- 120 g icing sugar
- 250 g white chocolate
- 150 ml double cream
- 8 Oreos, halved
Equipment
food processorbowl8" springform tinmicrowavewhiskspatulacooling rack
Tips
- Make sure to let the melted white chocolate cool slightly before mixing into the cream cheese
- Let the white chocolate ganache cool for at least 15 minutes before pouring over the cheesecake. Place it in the fridge to speed up the process
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