This oreo no bake cheesecake tastes so good you have to try it. Decorating it like an oreo is optional but makes it a fun dessert to serve to your guests.
Cookie Dough for details
(this will make more dough than you need so make extra into some cookies).
1 cup or 225g (7.94 ounces) sugar
230g (8.11 ounces) or 1 cup plus 1tbsp butter
1 egg
2 1/2 cups or 375g (13.23 ounces) plain flour
1/2 cup or 55g (1.94 ounces) cocoa powder
70g (2.47 ounces) dark chocolate
Beat together the butter and sugar until smooth. Mix in the egg and then the plain flour. Melt the chocolate and work quickly to mix it into the dough. Knead to form a ball and then roll out onto baking paper. Cut out the letters for OREO using letter shaped cookie or playdoh cutters. Cut two triangles, use a straw to cut some mini circles and then cut lots of strips and chop them into rectangles to go around the edge of the cheesecake. Cut out an oval big enough to fit around your letters and then the other shapes as shown in the video. Bake them in the oven at 180 C (356 degrees Fahrenheit) . They will not take long because they are so thin.
1 cup or 225g (7.94 ounces) sugar
230g (8.11 ounces) or 1 cup plus 1tbsp butter
1 egg
2 1/2 cups or 375g (13.23 ounces) plain flour
1/2 cup or 55g (1.94 ounces) cocoa powder
70g (2.47 ounces) dark chocolate
Beat together the butter and sugar until smooth. Mix in the egg and then the plain flour. Melt the chocolate and work quickly to mix it into the dough. Knead to form a ball and then roll out onto baking paper. Cut out the letters for OREO using letter shaped cookie or playdoh cutters. Cut two triangles, use a straw to cut some mini circles and then cut lots of strips and chop them into rectangles to go around the edge of the cheesecake. Cut out an oval big enough to fit around your letters and then the other shapes as shown in the video. Bake them in the oven at 180 C (356 degrees Fahrenheit) . They will not take long because they are so thin.
Fudgy Brownie Base and Top Recipe
The cookie part of 6 oreos (reserve filling for next step)
100g (3.53 ounces) or 1/3 cup plus 2 tbsp butter
2 eggs
1 cup or 218g (7.69 ounces) sugar
3/4 cup or 120g (4.23 ounces) self raising flour
1/4 cup or 30g (1.06 ounces) cocoa powder
200g (7.05 ounces) dark chocolate, roughly chopped
Preheat your oven to 180C (356 degrees Fahrenheit). Grease and line two round 18 cm (7.09 inches) cake tins with baking paper. Place the cookie part of the oreos into a plastic bag and crush with a rolling pin until you have fine crumbs. Put the butter into a bowl and melt it in the microwave. Add the eggs and whisk in. Pour in the sugar and mix well. Add the cocoa powder and self raising flour and whisk through until no lumps remain. Stir through the dark chocolate and the crushed oreos until just combined. Split the mixture evenly between the two tins. Bake in the oven for approximately 15 minutes or until a knife inserted into the centre comes out clean.
100g (3.53 ounces) or 1/3 cup plus 2 tbsp butter
2 eggs
1 cup or 218g (7.69 ounces) sugar
3/4 cup or 120g (4.23 ounces) self raising flour
1/4 cup or 30g (1.06 ounces) cocoa powder
200g (7.05 ounces) dark chocolate, roughly chopped
Preheat your oven to 180C (356 degrees Fahrenheit). Grease and line two round 18 cm (7.09 inches) cake tins with baking paper. Place the cookie part of the oreos into a plastic bag and crush with a rolling pin until you have fine crumbs. Put the butter into a bowl and melt it in the microwave. Add the eggs and whisk in. Pour in the sugar and mix well. Add the cocoa powder and self raising flour and whisk through until no lumps remain. Stir through the dark chocolate and the crushed oreos until just combined. Split the mixture evenly between the two tins. Bake in the oven for approximately 15 minutes or until a knife inserted into the centre comes out clean.
Oreo Cheesecake Filling Recipe
2 tablespoons gelatine dissolved in 1/3 cup water
750g (26.46 ounces) cream cheese – leave out of the fridge to soften while you make the base
1 cup or 218g (7.69 ounces) sugar
filling from 6 oreos
3/4 cup or 190ml milk
3/4 cup or 190ml cream
Additional 5 oreos chopped roughly
750g (26.46 ounces) cream cheese – leave out of the fridge to soften while you make the base
1 cup or 218g (7.69 ounces) sugar
filling from 6 oreos
3/4 cup or 190ml milk
3/4 cup or 190ml cream
Additional 5 oreos chopped roughly
Line the base and sides of a 17 cm (6.69 inches) round container with baking paper. The container should be slightly smaller than the size of the base and top. Sprinkle the gelatin over cold water, stir and leave to stand. Beat cream cheese until smooth, add in the sugar and oreo filling. Pour in the milk and cream and mix well. Slowly heat the softened gelatine in the microwave until it is a smooth liquid (if you overheat it will overflow so do 20secs at a time or use a large bowl).
While the beaters are running pour the gelatin into the mixture.
Roughly chop 5 oreos. Pour some mixture into the container and add some chopped oreos to the centre section, add more mixture and continue this until you have used it all. Try to keep the edges completely white by putting the chopped oreo towards the centre. This recipe will serve approximately 15 people.
While the beaters are running pour the gelatin into the mixture.
Roughly chop 5 oreos. Pour some mixture into the container and add some chopped oreos to the centre section, add more mixture and continue this until you have used it all. Try to keep the edges completely white by putting the chopped oreo towards the centre. This recipe will serve approximately 15 people.
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