Oreo Cheesecake

Oreo Cheesecake

Sadly, this is the one and only picture I have of the cheesecake I baked during the week last week. I had made this for Mom's friends who came over from China for tea last weekend. It was also because the only satisfying cheesecake I've ever made was my own Blackforest Cheesecake, a recipe from my aunt when she lived in Brussels years back.

Since then I've made a few other cheesecakes to try. Some were too cheesy, others too creamy that you don't taste the cheese at all. Rather disappointing.

Now this Oreo cheesecake was adapted from here and it surely is a cheesecake - and oreo. Not mixed. I thought twice about posting this cake purely because I had wanted to try mixing the cream of the Oreo cookie with the cream cheese. And lessen the sugar. I am certain it'll work. Leaving the guilt feeling of throwing those cream filling away free. I guess we shall just leave it for another day :)

Oreo Cheesecake
Adaptation from http://dailydelicious.blogspot.com/2010/12/oreo-cheesecakeoreo-again-i-never-have.html


Ingredients
18 Oreos
60g butter, melted
200g cream cheese
100g sour cream
120g caster sugar
1 tbsp lemon juice
6g gelatine
300 mls cream
4 Oreo

How to make
Line and grease a 9in springform tin

Remove the filling of 18 Oreos. Pulse in a food processor or bash with a rolling pin those Oreo biscuits. Put in a bowl and pour in the melted butter. Combine well and press down on the base of your tin. You can do the sides as well and pressing down with a tall glass. Refrigerate while attending to other ingredients.

Cream the cream cheese till creamy (don't you just love the sound of this), soft and smooth. Add sour cream to the mix and blend well. Add the remaining ingredients - sugar, lemon juice, gelatine - mix well. In another bowl, whip cream till soft peaks and fold into the cream cheese mix.

Pour only half into the tin. Remove the cream filling of remaining 4 Oreo biscuits. Top onto your cream cheese mixture in the tin encircling the cake, leaving about 1/2 inches side. Top with remaining cream cheese mixture. Smooth the top with a spatula as best you can.

Leave refrigerated until set. It can take up to 12 hours. I left mine overnight.
Can be served straight from the fridge, cold. Or room temperature.
Enjoy! :)