I would lie if I would say that I’m an Oreo-cookie addicted. I like them of course; but always take away the filling. Way to sweet for me.
This dessert was a request from a dear friend of mine who visited Albania this summer. He is obviously in love with these cookies, so I was up for it. I googled and searched a bit about Oreo desserts and ended up with this great no bake Oreo cheesecake, a different recipe of cheesecake that me and you are used to.
To be honest I was touched by his words after finishing his first slice of my cheesecake. I would love to share his message with you, but he wants to remain personal and of course I will fulfil his desire. His words, your words, comments; make my day brighter and inspire me to keep working harder !
- Make sure the whipping cream is chilled before using it. This will prevent you from having trouble while whipping
Method:
Crush 8 Oreo cookies with food processor or a polythene bag with a rolling pin (I’ve prepared the cookies ahead)
To make the cheesecake base mixture, you need to put together the crushed cookies and the cold melted butter
Mix it until it resembles a wet sand
Pour the base mixture into the cake tin and press it flat and even (will your hand or any cooking tool which is flat, you can use even the bottom of a water glass or whatever glass)
Leave it in the fridge while preparing the filling
Add the whipping cream to a mixing bowl and beat until stiff picks (I’ve prepared the cream ahead)
Put the cream cheese in another mixing bowl
Add in the confectioners sugar and the vanilla extract (or scrape the inside part of a vanilla pod) and mix all together
Add the whipped cream to the cream cheese mixture
Beat it together
Break up the other 2 Oreo cookies into tiny bits and fold them into the mixture
Add the cream cheese mixture into the springform pan so it comes to the top
Refrigerate for 5-6 hours, preferably overnight
*You can also set it aside in the freezer to have an ice cream consistency
Photography by Eranda Janku, unless otherwise stated
