Oreo White Chocolate Cheesecake (Recipe)

For our latest dinner party, the theme was all things cheese!! So fittingly, I decided to make a cheesecake for dessert. I found a great recipe for an Oreo White Chocolate Cheesecake. It was super easy to make and turned out to be a real crowd pleaser.

If you love Oreos, this is the recipe for you! (And if you don't, then we can't be friends.)

Ingredients:

3 x 154 g packets of Oreo cookies
Mini Oreos for decorating
75 g unsalted butter (melted)
300 g cream cheese (room temperature)
300 ml double cream (or whipping cream)
150 g white chocolate
1 tbsp water
1 tsp gelatine

Directions:

1. Lightly grease a 8-9 inch springform cake tin with butter.
2. Remove the filling of some of the Oreos until you get 200 grams 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 mix until 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. Place the bowl in a small saucepan of simmering water until the gelatine dissolves.
5. Melt the chocolate over a double boiler or in the microwave (30 seconds at a time until melted).
6. In a large bowl, whisk the cream cheese until smooth. Add in the gelatine and melted chocolate and mix until smooth and combined.
7. In a smaller bowl, lightly whip the cream until it forms soft peaks (make sure not to over whip). Then gently fold into the cream cheese mixture and mix until 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 it's smooth and even. Refrigerate for at least 4 hours, ideally over night. 
10. Remove the cheesecake from the tin and cut into 12 pieces and place a mini Oreo (or a few) on top of each slice.
11. Take the cheesecake out of the fridge and leave for 15-30 minutes before serving.

Yields: 12 servings

Verdict: a delectable dessert that will change the way you think about cheesecake
Total Prep Time: 45 min
Refrigerate Time: at least 4 hours (ideally over night) 

Rating: 9.5/10