Oreo & White Chocolate Cheesecake Serves 12 Ingredients 3 x 154g packet Oreo Mini Oreos for decorating 75 grams unsalted butter (melted) 300 grams cream cheese (room temperature) 300 ml double cream (or whipping cream) 150 grams white chocolate 1 tablespoon water 1 teaspoon gelatine 1. Lightly grease a 8 or 9 inch springform cake tin or a mousse ring with butter. 2. Remove the filling of some of the Oreos until you get 200grams of just biscuits to use for the base. Discard the filling. Finely crush them and put them in a bowl. Add the melted butter and mixed till combined. Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake mixture. 3. With the rest of the Oreos cut them up into small pieces. 4. Put the tablespoon of cold water in a small bowl and add in the teaspoon of gelatine and place the bowl in a small saucepan of simmering water till the gelatine dissolves. 5. Melt the chocolate over a bain-marie or double boiler. 6. In a large bowl whisk the cream cheese till smooth. Add in the gelatine and melted chocolate and mix till smooth and combined. 7. In a smaller bowl lightly whip the cream till it forms soft peaks (make sure not to over whip) Then gently fold into the cream cheese mixture and mix till combined. 8. Stir in the pieces of Oreos then pour the mixture over the prepared biscuit base. 9. Spread the mixture evenly over the biscuit base with a palette knife until its smooth and even. Refrigerate for at least 4 hours, ideally overnight. 10. Remove the cheesecake from the tin and cut into 12 pieces and place an Oreo on top of each slice. I would love to know how you all got on with the recipe. Enjoy! xx

Oreo & White Chocolate Cheesecake

• Serves 12
• Ingredients
• 3 x 154g packet Oreo
• Mini Oreos for decorating
• 75 grams unsalted butter (melted)
• 300 grams cream cheese (room temperature)
• 300 ml double cream (or whipping cream)
• 150 grams white chocolate
• 1 tablespoon water
• 1 teaspoon gelatine

1.   Lightly grease a 8 or 9 inch springform cake tin or a mousse ring with butter.

2.   Remove the filling of some of the Oreos until you get 200grams of just biscuits to use for the base. Discard the filling. Finely crush them and put them in a bowl. Add the melted butter and mixed till combined. Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake mixture.

3.   With the rest of the Oreos cut them up into small pieces.

4.   Put the tablespoon of cold water in a small bowl and add in the teaspoon of gelatine and place the bowl in a small saucepan of simmering water till the gelatine dissolves.

5.   Melt the chocolate over a bain-marie or double boiler.

6.   In a large bowl whisk the cream cheese till smooth. Add in the gelatine and melted chocolate and mix till smooth and combined.

7.   In a smaller bowl lightly whip the cream till it forms soft peaks (make sure not to over whip) Then gently fold into the cream cheese mixture and mix till combined.

8.   Stir in the pieces of Oreos then pour the mixture over the prepared biscuit base.

9.   Spread the mixture evenly over the biscuit base with a palette knife until its smooth and even. Refrigerate for at least 4 hours, ideally overnight.

10. Remove the cheesecake from the tin and cut into 12 pieces       and place an Oreo on top of each slice.

I would love to know how you all got on with the recipe. Enjoy! xx