Cookies and Cream Cheesecakes
Gelatine. It is evil. I delved into it once prior to this. It was not a pretty experience. Determined to conquer it, I armed myself with cream cheese, a whole bunch of chocolate (surprise, surprise!) and a few packets of tiny tiny oreos and prepared for our second battle. This is what resulted:
I could hardly wait the night to find out if I'd won. The next morning revealed a welcome surprised: the cheesecakes had set.
Cheesecake just happens to be one of my boyfriend's favourite things. It leaves me with a good excuse to give it a burl. The last time I tried this sort of thing, the gelatine did not combine properly and I had all sorts of dramas getting them out of the moulds.
The cheesecake itself is a plain vanilla cheesecake, littered with mini oreos. I just found the mini ones much more aesthetically pleasing than using big ones as the recipe suggested.
Topped with melted chocolate. Which invariably set. In hindsight, I should have done a ganache.
Served with cookies and cream ice cream, of course!
Inside ze cheesecake, om nom nom. My cheesecake-hating sister loved this one, so I suppose that's a plus!
Cookies and Cream Cheesecake
Ingredients
150g mini oreos (extra for the base)
50g dark chocolate, melted
2 teaspoons gelatine
2 tablespoons water
375g cream cheese (room temperature)
1 teaspoon vanilla extract
½ cup (110g) caster sugar
300ml cream
180g white chocolate, melted
Method
NB: For the base, it is really difficult to tell you what I did because, well, I threw it together. I chucked in approx half a pack of mini oreos into my food processor, blended, then added enough melted butter so that the crumbs would adhere. For the moulds, I used 8 10cm lengths of PVC pipe (50mm diameter) lined with acetate, but you can do this in mini springform pans, or just make a large one!
1. Whatever your choice, divide crumbed biscuits/butter between pans and press firmly. Alternatively, if using the pipes, you can use a single biscuit for the base. But I don’t think that’s enough fun!
2. Sprinkle gelatine over water in a heatproof jug; stand jug in a pot of boiling water. Stir until dissolved, then set aside to cool.
3. Meanwhile, beat cream cheese, vanilla and sugar until smooth, then beat in cream. Stir in white chocolate, then thoroughly mix in gelatine to avoid lumps/grainy texture.
4. Divide mixture among pans. Refrigerate overnight.
5. Prior to serving, top with melted chocolate.
I could hardly wait the night to find out if I'd won. The next morning revealed a welcome surprised: the cheesecakes had set.
Cheesecake just happens to be one of my boyfriend's favourite things. It leaves me with a good excuse to give it a burl. The last time I tried this sort of thing, the gelatine did not combine properly and I had all sorts of dramas getting them out of the moulds.
The cheesecake itself is a plain vanilla cheesecake, littered with mini oreos. I just found the mini ones much more aesthetically pleasing than using big ones as the recipe suggested.
Topped with melted chocolate. Which invariably set. In hindsight, I should have done a ganache.
Served with cookies and cream ice cream, of course!
Inside ze cheesecake, om nom nom. My cheesecake-hating sister loved this one, so I suppose that's a plus!
Cookies and Cream Cheesecake
Ingredients
150g mini oreos (extra for the base)
50g dark chocolate, melted
2 teaspoons gelatine
2 tablespoons water
375g cream cheese (room temperature)
1 teaspoon vanilla extract
½ cup (110g) caster sugar
300ml cream
180g white chocolate, melted
Method
NB: For the base, it is really difficult to tell you what I did because, well, I threw it together. I chucked in approx half a pack of mini oreos into my food processor, blended, then added enough melted butter so that the crumbs would adhere. For the moulds, I used 8 10cm lengths of PVC pipe (50mm diameter) lined with acetate, but you can do this in mini springform pans, or just make a large one!
1. Whatever your choice, divide crumbed biscuits/butter between pans and press firmly. Alternatively, if using the pipes, you can use a single biscuit for the base. But I don’t think that’s enough fun!
2. Sprinkle gelatine over water in a heatproof jug; stand jug in a pot of boiling water. Stir until dissolved, then set aside to cool.
3. Meanwhile, beat cream cheese, vanilla and sugar until smooth, then beat in cream. Stir in white chocolate, then thoroughly mix in gelatine to avoid lumps/grainy texture.
4. Divide mixture among pans. Refrigerate overnight.
5. Prior to serving, top with melted chocolate.