Oreo Cheesecake

Oreo Cheesecake (For 12 persons)

600g (3 boxes of 200g) Philadelphia cheese (1 box in light and 2 boxes in normal)

5-10g of butter or margarine to lightly grease your 20cm springform pan

4 sachets (154g each) of Oreo biscuits in original flavour (~35 for crust, ~20 for decoration)

50g unsalted butter

175g of sugar

A small pinch of salt

200ml of heavy whipping cream (minimum 35% fat - refer to photo step 1)

125g of Greek yogurt (Nature and sugar-free - refer to photo step 1)

125ml milk (semi-skimmed or full cream milk)

1 small bottle (30ml) of 'Robson' vanilla essence

50g flour

60g of your favourite dark or milk chocolate (for decoration)

20ml of milk (semi-skimmed or full cream - for decoration)

Note 1: You will need a springform pan (20cm diameter) to bake your cheesecake .

Procedure

Step 1: Get all your ingredients ready !

Note: Ensure that your Philadelphia cheese is at room temperature before starting.

Step 2: Insert 35 Oreo biscuits in your blender and blend them until you obtain a uniform Oreo powder. Transfer to a large bowl for use in step 4.

Note: If you have a small blender like me, you may do the blending process in small batches ...

Step 3: Melt your butter (50g unsalted) in the microwave (~30 seconds on high).

Step 4: Add your melted butter to your Oreo powder from step 2 and mix (using a spoon or fork) until you obtain a uniform Oreo/ butter mixture.

Step 5: Transfer the Oreo/ butter mixture obtained from the previous step to your lightly greased springform pan. Spread and firmly press the mixture uniformly on the bottom of the pan as well as on the inner border (while ensuring a uniform thickness) as shown below (right). You may use a spoon or the base of a glass to ease the 'pressing' process !

Step 6: In a large bowl, add your Philadelphia cheese, sugar, Greek yogurt, heavy whipping cream, a small pinch of salt followed by your milk (I am using the pot of yogurt to measure the milk since it has a capacity of 125g ).

Step 7: Then add in your vanilla essence followed by your flour .

Step 8: Using your hand whisk, mix all ingredients together until you obtain a smooth and sexy cheese paste as shown below (left). Do not overmix, mix just until well combined and smooth . Then place half of the amount of your cheese paste in your prepare pan while spreading it evenly.

Note: The paste will not be runny nor thick, it will be just the right consistency for the Oreo biscuits that will be added for decoration to remain in place (i.e they won`t 'drown' in the paste ).

Step 9: Place whole/ halves/ pieces (as per your preference - about 6 to 8 biscuits) of Oreo biscuits on this first layer of cheese paste. Then add the remaining half of the cheese paste over those biscuits.

Step 10: Spread the cheese paste evenly until you obtain a smooth surface !

Step 11: Place whole/ halves/ pieces (as per your preference - about 10 biscuits) of Oreo biscuits (white Oreo icing facing upwards) on the cheese paste surface as shown below ! Then bake in a pre heated oven at 150 degrees Celsius for 45 minutes !

Step 12: After 45 minutes baking, just switch off your oven, slightly open its door and allow your cheesecake to cool inside for about an hour.

Step 13: Once completely cool, remove from the oven.

Step 14: Loosely wrap your cheesecake (still in its pan) in cling film and refrigerate overnight.

Tip: Plan to make your cheesecake always on the eve for best/ mature taste on the following day ..

Step 15: Decoration time ! Before serving (or packaging), melt your favourite chocolate (60g) with your milk (20ml) in the microwave (on high) at 30 seconds interval until fully melted.