No-bake cookies and cream cheesecake
For those of you who know me well, you may be shocked to see me use Oreos. Lots of them. Made not in my kitchen from scratch but by a company that was owned by one of the world’s largest tobacco companies. Interestingly, the ingredients list seems pretty harmless, although the idea of vegetable shortening makes me giggle, and I’m not entirely sure why. If you’re keen to make your own, Deb at Smitten Kitchen has a highly entertaining post that will guide you through it. Then use the crumb crust in her chocolate caramel cheesecake recipe instead of the crust specified below.
I have been and am still sick, so instead of baking a bajillion oreo-like cookies from scratch, then bashing them up to put in a cheesecake, I tried a recipe that had been floating on one of my friends’ Facebook accounts – thanks to Candice, I now have a no-fuss, no-bake cookies n cream cheesecake recipe up my sleeve. The focus is definitely on the cream – this is the richest cheesecake I have ever tasted, with a super smooth batter only punctuated by soft oreo cookies. If you let it come to room temperature before eating it, then it’s also super soft (the trick to neat-ish but room temp slices is to cut while cold and let the slices warm up).
A few tweaks I made to the recipe: made a 3/4 version to fit an 8″ springform pan, used a little less cream because I happened to have that much on hand, and a little more butter and melted for the base so it stays together better. This version is not too sweet, so if you like your desserts sugary, maybe add 2-3 Tablespoons of caster sugar.
Cookies and cream cheesecake, from Candice.
makes one tall 8″ round cake
Line the bottom of a round metal 8″ springform cake tin with foil or baking paper by placing foil on the base, then clipping ring on top. Set aside.
- 1 1/2 packet Oreo cookies
- 30g butter, melted
Process in food processor or blender until the cookies are a fine crumb. Press into lined springform tin with the flat base of a glass or similar so that the surface is even. Refrigerate.
- 1 packet Oreo cookies, roughly chopped
- 750g full fat cream cheese, softened (I left mine at room temperature for several hours first)
- 350ml whipping cream
- 1/2c caster sugar
In a deep medium sized bowl, beat cream until fluffy and peaks stay up when you lift the beaters out.
Beat cream cheese and sugar in a large, deep bowl, until smooth and creamy. Fold in whipped cream until fully incorporated, then stir in 3/4 chopped cookies. Pour mixture onto crust, nudging the mixture into the corners at the bottom. Decorate with chopped cookies (I used whole but this makes it hard to cut neatly!), then cover and refrigerate at least 4 hours (the longer you let it sit, the softer the cookies in the filling will be).
Use a hairdryer against the side of the cake to loosen the cake ring before unclipping. Bring slices to room temperature when serving. I would say this easily serves 12 considering how rich it is! Enjoy :)