Search This Blog

29 November 2010

Cookies and Cream Cheesecake

I could eat this aaaaaaaaallllllllllllll daaaaaaaaaayyyyyyyyyy!!!!! Its so easy and so yummy!!

  • 350g   OREO  Cookies
  • 80g   butter, melted
  • 375g   block PHILADELPHIA Cream Cheese, cubed and softened
  • 1/2 cup  caster sugar
  • 1 teaspoon  vanilla essence
  • 1 cup  thickened cream
  • 3 teaspoons  powdered gelatine, dissolved in 1/4 cup boiling water
  • 200g   white chocolate, melted, cooled slightly
  1. Place 250g of the oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into an 18cm × 28cm lamington tin lined with cling wrap or baking paper and refrigerate 30 minutes.
  2. Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine mixture and white chocolate.
  3. Roughly chop the remaining cookies and stir through the Philly mixture then pour over the oreo base. Cover and refrigerate until set. Cut into slices or squares to serve.

No comments:

Post a Comment