White Choc Oreo Cheesecake

Hi guys!

I haven’t posted a recipe for a while, so here is one of my latest creations. White Chocolate Oreo Cheesecake, made for my partner Kurt’s birthday. One that I have had to make since because he loves it so much!

It’s light and fluffy with the sweetness of the white chocolate and darkness of the oreos. The perfect mix! Give it a go! I’m sure you’ll love it as much as we do. Let me know how you get on. Hope you are all well in these weird times. Stay safe, Meg x


Ingredients;
- 200g Oreo Biscuits
- 75g butter
- 150g white chocolate (I used Milkybar buttons)
- 75g sugar
- 300g full fat cream cheese
- 200ml double cream

1. Crush the biscuits in a strong plastic bag, using a rolling pin. They don’t need to be really fine, but well crushed so they stick together.
2. Melt the butter, and pour into a bowl with the Oreos and combine.
3. Spread and press the biscuit crumb into a round, loose bottomed tin and place in the freezer for 4 hours or overnight.
4. Melt the white chocolate in a small bowl until smooth.
5. While the chocolate cools slightly, combine the cream cheese, sugar and cream together in a bowl and mix so it is smooth and creamy. Don’t worry if it looks too thin, add the white chocolate, and like magic it thickens up!
6. Spread and smooth the cream cheese topping onto the biscuit and cool in the fridge for a minimum of 4 hours. It can be kept in the fridge for up to 4 days and it is still delicious!
7. Serve with raspberries and enjoy.



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