Ingredients
Equipment
Method
- Crush 16 Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of an 18 cm (7-inch) springform pan and refrigerate.
- Whip the cold heavy cream until soft peaks form in a large bowl.
- In another bowl, beat cream cheese with icing sugar and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- If using gelatin, bloom it in cold water, dissolve in the microwave, and add to the cream cheese mixture.
- Fold in 16 crushed Oreos gently into the filling.
- Pour the filling over the chilled crust and smooth it out.
- Cover and refrigerate for at least 3 hours, preferably 4–6 hours or overnight.
Nutrition
Calories: 350kcalCarbohydrates: 22gProtein: 3gFat: 28gSaturated Fat: 16gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 600IUCalcium: 60mgIron: 0.8mg
Notes
This cheesecake is perfect for parties or as a comforting treat just for you! For a firmer set, consider using gelatin. You can make it ahead of time, as it stores well in the fridge for up to 5 days. To keep the texture nice, avoid freezing unless necessary—it can soften when thawed. Enjoy your culinary masterpiece, and feel free to get creative with toppings!
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