Oreo Vanilla Cheesecake

This has to be the best cheesecake i have ever made. It tastes AMAZING and it only takes half an hour of your time. There is no excuse for you not to make it. 


I found this recipe in a philadelphia cookbook (which i highly recommend you buying). I didn't have the recipe on me so i used my memory to work out the measurements. Again, this is a recipe where measurements don't have to be exact, you can tweek it to what you have available and how you want it to taste. I'm not a fan of things that have to be precise, it's more exciting when it's slightly different every time. You can always take a recipe and make it your own. 


I used:
750g cream cheese
450g double cream
75g sugar
1-2 teaspoons of vanilla essence. 
2 packs of oreos for the base. 
Half a pack of oreos for the filling.
100g butter
a cake tin, or ideally a loose base tin where the sides can be removed. 


I am blessed to have a food processor. If you're like me then add the 2 packs of oreos to it and blend until fine crumbs. Or put the oreos in a freezer bag, don't tie the bag up but hold it loosely, then bash with a rolling pin. If you're stressed with university assignments this is a perfect time to do this! You'l probably not want to put them all in at once or the bag will burst. Then crush the other oreos for the filling so they're still chunky pieces. Put these aside and put the crumbs into a bowl. One time i made this i didn't buy enough oreos so you can replace some with digestives.


Melt the butter and add it to the crumbs, mix well. Put the crumbs into the tray, which should be lightly greased with butter. Press down with a spoon so all of the base is covered and compressed. Put in the fridge.


For the filling whip up the double cream, add the cream cheese, sugar and vanilla. Mix well with a spoon. Have a taste to see whether it needs more vanilla or sugar. Ideally you want it to still have a sharp taste and for it to be not too sweet as you want it to contrast with the sweet biscuits. Then fold in the crushed oreos. Your mixture should be thick and not runny other wise it will not set. If this is the case keep whipping until it is thicker.


Add the mix on top of the base, and smooth it down so it's all equal. Put it in the fridge, and you're done!


Setting time varies, if it's really thick then give it 30 mins- an hour and it will be fine, if its slightly runny leave it in for a few hours just to make sure. You don't want to go through all the effort for it not to set!  

This isn't my picture this is one i found on the web, as i explained in my last post i have no camera. But it does look pretty similar.


This is VERY rich, so when you serve it you'l only want a bit.


Perfect for indulging when watching tele or a film in the evening. Also makes a great alternative for a birthday cake.




Bon Appetit,


Melon xxx