Sunday, February 12, 2012

Cookies & Cream Cheesecake

350g OREO Cookies
80g Butter (melted)
375g Cream cheese (cubed and softened)
1/2 cup Caster sugar
1 tsp Vanilla Essence
1 cup Thickened cream
3 tsp Powdered gelatine (dissolved in 1/4 cup boiling water)
200g Compound/Couverture white chocolate (melted and cooled)

PLACE 250g of OREO cookies into food processor. Process into fine crumbs. Add butter and process to combine. Press mixture into an 18cm - 28cm lamington tin lined with cling wrap. Refrigerate for 30 mins.

BEAT the cream cheese, sugar and vanilla until smooth. Then beat in the cream. Stir trough gelatine mixture and white chocolate.

CHOP remaining cookies, stir trough remaining cream cheese mixture and pour over the OREO base. Cover and refrigerate until set. Cut into slices/squares to serve.

Replace the crumb for the base with the OREO cookies and make a small chesecake for your little one.

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