NEW YORK STYLE OREO CHEESECAKE
This is a wonderful sweet but not too sweet cooked cheesecake. The base is so nice compared to the usual digestive associated with cheesecakes. It does take a lot of cheese however but is so worth it as this makes a huge cheesecake and as its rich, the portion can be smaller ~ unless you’re one of my kids and that doesn’t seem to count when they cut a slice!
I make it all on the hob and use a 23cm spring based cake form tin with a pass and a whisk.
INGREDIENTS
- 36 Oreos, I used 3 packs to gain this many
- 5 TBSP melted butter
- 32 oz cream cheese
- ⅓ cup of sugar
- 1 TBSP vanilla extract
- 1 cup warm milk
- 1 TBSP gelatin powder
PREPARATION
- Separate all of the Oreos and scrape out the middles of them, placing them in a separate bowl.
2. Leave the middles aside and bash the Oreos until they are like breadcrumbs, I leave mine quite rough and use a bag and a rolling pin, something quite cathartic about bashing them in the bag!
3. Melt the butter and mix with the Oreos and place in the cake tin and press down firmly to create the base. Set this to one side whilst cooking the cheesecake. You can place in the freezer for this as it only takes about 15 mins.
4. Place the cream cheese in the pan and have on a medium heat.
5. Add the sugar and the vanilla extract and cook until it has melted and softened
6. Add the warm milk and the gelatin and whisk well whilst cooking. Once the mixture begins to bubble then take off the heat, making sure it has been well mixed through.
7. Remove the base from the freezer and pour on the liquid cheesecake mix. This will form a nice deep cake.
8. Set aside for about 4 hours to set or cheat like I did and place in freezer for about 2 hours. Ideally better to set overnight in the fridge but what the hell lol.
9. Once set dust with plain cocoa powder. The cake is sweet and this allows the bitterness to merge with the sweet and makes the perfect combination.
Serve with ice cream or extra Oreos if you wish……perfect for afternoon tea.