Saturday, 16 November 2013

Oreeeooooikaaa!

The other day after having spent a good few hours day, browsing Pinterest I came across this bad boy- Oreo Cheesecake. Instantly I was like, right I am going to make this. I've never really trusted pinterest recipes and find a lot of them are American and I am not the greatest at converting/ attempting to work out which ingredients they use. So I thought I would construct my own recipe. 



Think layers of crushed Oreo's, baked cheesecake with Oreo's filling topped with a white and milk chocolate ganache. I think Mary Berry would be pretty happy with those distinct layers, even if I do say so myself. 

I even managed to convert Ted, who on numerous occasions has told me how much he doesn't like cheesecake. I believe that is 1-nil to meeee! woo. 

To make this delicious delight you will need the following:


  • 3 packs of Oreo's
  • 25g unsalted butter (melted)
  • 600g full fat cream cheese
  • 250g golden caster sugar
  • 3 large eggs
  • 150g natural yogurt
  • 1 tsp vanilla extract
  • 50g plain flour
  • 150g milk chocolate
  • 75g white chocolate
  • 300ml double cream
First bash up 2 packets of Oreo's until they have a sandy consistency. Mix with the melted butter and put into your tin (I used a springform tin). Push the biscuits into an even layer into the base of the cake tin and chill until needed. 


In a bowl beat the cream cheese with the sugar until creamy.


Mix the eggs in one at a time and then the natural yogurt, flour and vanilla until well combined. 


Then lightly breakup your remaining Oreo's and fold into the mixture.






Yum scrums- try hard not to eat the whole of the raw mixture in one!

Next pour the mix on top of your chilled biscuit layer and pop in the oven for 40- 45 mins at 180c. 





When it is golden brown and has a very slight wobble take it out and leave to cool completely in the tin on the side. Do not put in the fridge as this will ruin the consistency from rapid cooling.


While the cake is cooling happily in its tin, make the 2 ganaches. 

In a bain marie, gently heat the cream until it is piping hot but not bubbling.


Break up the chocolate and put into 2 separate bowls, pour over half the cream into each and stir until the chocolate has melted and become smooth. 




Once your cheesecake has cooled pour the milk chocolate mixture over the entire top and spread evenly. Then drizzle your white chocolate mixture in to a pattern of your choice. I got a little distracted carried away when pouring mine.



Pop into the fridge for at least 2-3 hours or even better over night.

This cheese cake will serve approx. 10-12 people, but ya know sometimes one slice isn't enough.


Not going to lie, I did do a little jig round the kitchen in excitement when I took it out of the tin.

Now if you excuse me I'm going to have a slice or 3 of this....





Hope you all have a fab weekend filled with yummy food. I'm off to the BBC Good Food Show at Olympia, Cant. Freaking. Wait.

xxxxxx

2 comments:

  1. Charlotte that looks completely divine!! Xxx

    ReplyDelete
  2. I'm not generally an oreo fan, but this does look amazing.

    Your skillz getting the top look lovely and marbled are incredible! x

    ReplyDelete

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