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Desert Oreo cheesecake

Desert Oreo cheesecake

First I finely chopped the biscuits, the 18, in the food processor, then I mixed them with the melted butter. I poured the obtained composition (with a moist appearance) in a removable cake form (mine is 24 cm in diameter) and I leveled it well with a spoon. I previously covered the shape of the cake with baking paper, greased with a little oil. After leveling the biscuit composition, I gave it a cold shape.

I beat the cream with a mixer, along with 2-3 tablespoons of powdered sugar.

I lightly mixed the cream cheese in a bowl; when I made it for New Year's Eve I put a few tablespoons of Nutella in the cream cheese, but I also tried the recipe without Nutella, on other occasions.

I mixed the cream cheese with the whipped cream and the broken Oreo biscuits, but I didn't use gelatin; I poured the mixture over the biscuit crust, leveled it and put the form in the fridge. Even if I didn't put gelatin and the cheesecake was just in the fridge, after a few hours when I removed the cake ring I had no problems. Of course, the cheesecake was creamy, with a softer texture, but after I cut a slice of it, or as much as I needed, I put it back in the fridge.

We liked that it was creamy, not too sweet and very good!

If you do not want to try this option you have two possibilities: put in the cream cheese a sachet of gelatin well hydrated and then dissolved on a steam bath until liquefied, or put the form in the freezer. Before serving, remove the form and leave it for about 20 minutes at room temperature.