Ingredients

Instructions

I’ve been wanting to make this dish since I spotted it on Instagram. I have doubled the original recipe, as my cheesecake was very shallow. You could halve the ingredients to make a smaller version if preferred.

I converted the recipe to a thermal version from Cook n’ Share World Cuisines definitely have to give them the credit for the deliciousness.

Method

1. Grease and line a 20 cm springform pan, or alternatively ready 6 parfait dishes.
2. Add butter to jug and melt by mixing for 2 minutes at 50ºC, speed 2.
3. Add 16 Oreo cookies to jug. Blitz for 10 seconds, speed 7. It should look like wet sand.
   

   Crumbly oreos ready to make the base

4. Tip the mixture into the springform pan or the parfait dishes and pat down with a spatula to form a base.
   

   Oreo’s spread to make the cheesecake base, you can see it’s a bit thin

5. No need to clean the jug.
6. Add the mixing tool to the jug.
7. Add the cream and whip for 10 seconds, speed 10 and then scrape down. Then whip again for 6 seconds, speed 6.
8. Take out mixing tool.
9. Scrape down sides.
10. Add in cream cheese, vanilla extract and icing sugar. Crumble 4 oreos into the jug.
11. Mix for 5 seconds at speed 3, repeat if not well mixed.
12. Put the mixture on top of the base in the pan or the parfait dishes. Smooth out the top with a spatula and cover the top with the broken up remaining oreo cookies.
    

    Oreo cheesecake from above

13. Place it in the fridge and chill until it’s set, at least 5 to 6 hours, or ideally overnight.
14. It can also be placed in the freezer to convert to oreo ice cream cheesecake.
15. Enjoy!

Oreo cheesecake ready to eat

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