2 March 2015

Oreo Cheesecake [No Bake]

I feel like this is a time of change. People in management are changing roles at work; spring is on its way; long-standing Radio 1 DJs are moving on (which is clearly deeply connected to changes in my day-to-day life). Another change you might note is a slight re-jig around Cake Of The Week.

First of all, I've given the site a new layout, on which I welcome your comments - good and bad. Next, I've made a resolution to spend more time promoting great posts on other blogs, especially those which influence my own baking and that I think my readers might also enjoy. I love how supportive food bloggers are of each other, and I want to do my part. Finally, as eluded in yesterday's round up, Baking With Spirit is getting a little shake up. More on that on Wednesday...

I'm pretty excited about all these things, and I hope you can get on board with what I do here. I generally try to welcome change as, in my experience, it tends to bring new opportunities with it, even if they are sometimes disguised as something bad. I'm hoping these new things on Cake Of The Week, in my life, and even on Radio 1 will not fail to keep my faith; change is good.

This Oreo Cheesecake is a creamy no-bake cheesecake with pieces of Oreo floating through it. I wanted a chocolatey base so I used Bourbon Biscuits, but if you're a purist you could use Oreos here too. This cheesecake turned out fantastically, but is quite rich so a small slice should suffice - this is made all the easier by making it in a loaf tin, as I did. Depth of flavour was created by adding an impulsive splash of Irish cream liqueur, but this is totally voluntary and is obviously not advisable if you'll be serving this to children.

  • 200g Bourbon Biscuits
  • 50g Butter
  • 200g Caster Sugar
  • 350g Philadelphia Cheese
  • 250mL Double Cream
  • 25 mL Irish Cream Liqueur
  • 1 Sachet Gelatine
  • 200g Oreos
  • Line a loaf tin (or a springform tin) with cling film.
  • Blend the bourbon biscuits in a food processor, or put in a plastic bag, seal and crush with a rolling pin.
  • Melt the butter by putting in the microwave for 30 seconds and blend/stir it into the crushed biscuits.
  • Press the biscuit mixture into the base of the tin and place to one side.
  • In a mixing bowl, whisk the Philadelphia, double cream, caster sugar and Irish cream liqueur until thick.
  • Prepare the gelatine as per the manufacturer's instructions, then whisk into the cheesecake mixture.
  • Crush 3/4 of the Oreos and fold into the cheesecake mixture.
  • Pour the mixture over the biscuit mixture in the tin, then smooth the top.
  • Decorate with the remaining Oreo biscuits, then refrigerate until set (3-4 hours).
  • Carefully pull out of tin using cling film, peel off cling film and serve.

1 comment:

  1. Love the new layout of your blog and your recipe looks amazing x


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