Baking

OREO chocolate cheesecake

OREO chocolate cheesecake – very delicate, soft, just melts in the mouth. OREO cookie pillow, chocolate cheesecake and light as a cloud cookie cream layer. Delicious and very beautiful.

OREO chocolate cheesecake – ingredients

  • For the base:
  • OREO cookies – 25 pieces.
  • Oil – 50
  • For the cheese mass:
  • Cheese (thrice ground) – 1 kg.
  • Eggs – 4 pieces.
  • Sugar – 1 cup.
  • Vanilla sugar – 15 g.
  • Dark chocolate – 100 g.
  • Cream (from 30%) – 100 ml.
  • For the cream mass:
  • Cream (from 30%) – 500 ml.
  • OREO cookies – 15 pieces.
  • Gelatin – 1 tbsp.
  • Water – ΒΌ cup.
  • Additionally:
  • OREO cookies – 10 pieces.

OREO chocolate cheesecake – recipe

Basis

Melt the butter, leave to cool.

Put the cookies in a blender bowl and grind. Add cooled butter, knead until a still crumbly, but already sticky mass is obtained.

Line the form (22×26) with parchment, spread the cookie mass, evenly distribute and press down, form an even cake.

Bake at 180 degrees for 10 minutes.

Curd mass

Heat the cream in a water bath, add the crushed chocolate, mix until the chocolate is completely dissolved. Leave to cool.

Beat eggs with sugar and vanilla sugar with a whisk. Add cheese one spoon at a time, mix well. At the end, add cream with chocolate, mix. Pour the mass onto the cake.

Bake the cheesecake in the oven at a temperature of 180 degrees for 50-60 minutes. Leave to cool in a closed oven.

Cream mass

Dissolve gelatin in hot water, leave to cool.

Break 10 pieces of OREO into small pieces.

Beat the well-cooled cream to a stable lush mass. Add 2 spoons of whipped cream to the cooled gelatin, mix well, pour the hardened gelatin into the cream, beat well. Add crushed cookies, quickly apply the cream mass on the cheesecake.

Grind the rest of the cookies, sprinkle the creamy layer on top.

Cut the remaining cookies in half and place on top of the cheesecake.

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