Serves 1
Directions
- 1Crush up your Oreos for the base.
- 2Pour the crushed Oreos into a bowl and mix with melted butter.
- 3Pour the mixture into a tin and press down firmly.
- 4Melt white chocolate in the microwave and set aside to cool.
- 5Whisk double cream to stiff peaks.
- 6In another bowl, add cream cheese and icing sugar and whisk until combined.
- 7Add your melted white chocolate and whisk this in.
- 8Fold in your whipped cream.
- 9Spoon the mixture onto your base and smooth it out.
- 10Refrigerate overnight.
- 11For the topping, melt white chocolate and double cream until smooth.
- 12Allow the topping to cool.
- 13Pour the topping over your cheesecake and smooth it out.
- 14Place Oreo halves around the edge.
- 15Refrigerate until set.
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
microwavebowltinwhiskspoon8" springform tin
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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