Oreo White Chocolate Cheesecake
Serves 1
Directions
- 1Crush the Oreos finely for the base.
- 2Crush the Oreos finely for the base.
- 3Crush the Oreos finely for the base.
- 4Pour the crushed Oreos into a bowl.
- 5Pour the crushed Oreos into a bowl.
- 6Pour the crushed Oreos into a bowl.
- 7Mix the crushed Oreos with melted butter until combined.
- 8Mix the crushed Oreos with melted butter until combined.
- 9Mix the crushed Oreos with melted butter until combined.
- 10Pour the mixture into an 8x8" tin and press down firmly to form the base.
- 11Pour the mixture into an 8x8" tin and press down firmly to form the base.
- 12Pour the mixture into an 8x8" tin and press down firmly to form the base.
- 13Melt white chocolate in the microwave in 30-second bursts until melted, then set aside to cool.
- 14Melt white chocolate in the microwave in 30-second bursts until melted, then set aside to cool.
- 15Melt white chocolate in the microwave in 30-second bursts until melted, then set aside to cool.
- 16Whisk double cream to stiff peaks.
- 17Whisk double cream to stiff peaks.
- 18Whisk double cream to stiff peaks.
- 19In another bowl, add cream cheese and icing sugar and whisk until combined.
- 20In another bowl, add cream cheese and icing sugar and whisk until combined.
- 21In another bowl, add cream cheese and icing sugar and whisk until combined.
- 22Pour in the melted white chocolate and whisk this in until combined.
- 23Pour in the melted white chocolate and whisk this in until combined.
- 24Pour in the melted white chocolate and whisk this in until combined.
- 25Fold in the whipped cream until fully combined.
- 26Fold in the whipped cream until fully combined.
- 27Fold in the whipped cream until fully combined.
- 28Spoon the cheesecake mixture onto your base and smooth it out.
- 29Spoon the cheesecake mixture onto your base and smooth it out.
- 30Spoon the cheesecake mixture onto your base and smooth it out.
- 31Refrigerate the cheesecake overnight.
- 32Refrigerate the cheesecake overnight.
- 33Refrigerate the cheesecake overnight.
- 34For the topping, melt white chocolate and double cream in the microwave until almost melted, then stir until smooth.
- 35For the topping, melt white chocolate and double cream in the microwave until almost melted, then stir until smooth.
- 36For the topping, melt white chocolate and double cream in the microwave until almost melted, then stir until smooth.
- 37Allow the topping to cool for 15 minutes.
- 38Allow the topping to cool for 15 minutes.
- 39Allow the topping to cool for 15 minutes.
- 40Pour the topping over the cheesecake and smooth it out.
- 41Pour the topping over the cheesecake and smooth it out.
- 42Pour the topping over the cheesecake and smooth it out.
- 43Place Oreo halves around the edge of the cheesecake.
- 44Place Oreo halves around the edge of the cheesecake.
- 45Place Oreo halves around the edge of the cheesecake.
- 46Refrigerate the cheesecake for 1 hour.
- 47Refrigerate the cheesecake for 1 hour.
- 48Refrigerate the cheesecake for 1 hour.
Ingredients
- 290 g Oreos
- 290 g Oreos
- 290 g Oreos
- 90 g unsalted butter, melted
- 90 g unsalted butter, melted
- 90 g unsalted butter, melted
- 350 ml double cream, cold
- 350 ml double cream, cold
- 350 ml double cream, cold
- 250 g white chocolate
- 250 g white chocolate
- 250 g white chocolate
- 500 g cream cheese, room temp
- 500 g cream cheese, room temp
- 500 g cream cheese, room temp
- 120 g icing sugar
- 120 g icing sugar
- 120 g icing sugar
- 250 g white chocolate
- 250 g white chocolate
- 250 g white chocolate
- 150 ml double cream
- 150 ml double cream
- 150 ml double cream
- 8 Oreos, halved
- 8 Oreos, halved
- 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