Oreo fans will be very happy because the famous cookies feature in every layer of this amazing dessert! WOW!
SERVES 16 PREP 30 MINS plus chilling
COOK 5 MINS
What you need:
308g pack Oreo cookies
100g butter, melted
100ml double cream
200g white chocolate, chopped
600g full-fat soft cheese
2tsp vanilla extract
For the topping:
120g bar Cadbury’s Dairy Milk Oreo, chopped
4tbsp double cream
Oreo minis, to decorate
What you need to do:
- Grease an 18cm round loose-bottomed cake tin and line with baking paper. Reserve 5 of the Oreo cookies for decoration and blitz the rest in a food processor until finely crushed. Remove 8tbsp of the crushed cookies and set aside. Pour the melted butter into the processor and pulse until mixed with the remaining crushed cookies. Tip into the cake tin and spread evenly and firmly over the base. Chill.
- Meanwhile, place the cream in a heatproof bowl over a pan of simmering water. When the cream is hot add the white chocolate, turn off the heat and leave until melted. Stir to mix.
- Using an electric mixer, whisk the soft cheese and vanilla together. Pour in the white chocolate mixture and whisk until smooth. Add the reserved crushed cookies and whisk to mix. Pour over the biscuit base, level the surface and chill for at least two hours or overnight.
- Remove the cheesecake from the tin. For the topping, gently heat the Oreo chocolate and cream in a small pan until melted. Cool slightly then pour over the cheesecake. Top with the reserved Oreo cookies and mini Oreo’s.
Food editor’s top tip: An easy make-ahead pud. Freeze without the topping, defrost in the fridge overnight and add the topping to serve
Per slice: 360 calories, 29g fat, (18g saturated fat) 20g carbs
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