Oreo White Chocolate Cheesecake

Name: Oreo White Chocolate Cheesecake
Cuisine: American
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

Serves 1

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Oreo White Chocolate Cheesecake

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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

Oreo White Chocolate Cheesecake

Serves 1

instagram.com

Oreo White Chocolate Cheesecake

instagram.com

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