Oreo Strawberry Cheesecake

Happy 26th to me! 🙈

At least we have an excuse to eat cake and drink, nevermind we're getting old!

But let’s dwell and let's get down to what you came for - cake!

The cheesecake filling itself is creamy and velvety, with the tanginess of the cream cheese creating a perfect balance against the sweetness of Oreos and strawberries. The incorporation of fresh strawberries infuses the cheesecake with a natural fruitiness that adds a refreshing contrast to the dense, creamy filling and crunchy Oreo base.

Let's make the best out of this strawberry season finish!

Separate biscuits from the cream from 2 packs of Oreo Double Cream cookies. Use biscuits for the base and leave the cream for later.

Ground the Oreo biscuits and combine with melted butter and milk until incorporated, then press over the bottom of a baking mould. Place in the refrigerator while you prepare the cream.

Whip the cream cheese with cream from the Oreos for a minute, then add icing sugar and whipping cream, then mix until stiff peaks.

Spread a thin layer cream over the base, and place strawberry halves along the sides of the mould. Add the rest of the straberries in the upright position in the middle and fill with the cream in between.

Refrigerate the cheesecake overnight to set.

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Oreo Strawberry Cheesecake

Yield: 16

Cook modePrevent screen from turning off

Ingredients

Base

• Oreo Double Cream cookies - 314 g
• Butter - 60 g
• Milk - 1 tablespoon

Cream

• Strawberries - 300 g
• Cream cheese - 450 g
• Oreo Double Cream (cream only)
• Icing sugar - 100 g
• Whipping cream - 200 ml

Instructions

1. Separate biscuits from the cream from 2 packs of Oreo Double Cream cookies. Use biscuits for the base and leave the cream for later.
2. Ground the Oreo biscuits and combine with melted butter and milk until incorporated, then press over the bottom of a baking mould. Place in the refrigerator while you prepare the cream.
3. Whip the cream cheese with cream from the Oreos for a minute, then add icing sugar and whipping cream, then mix until stiff peaks.
4. Spread a thin layer cream over the base, and place strawberry halves along the sides of the mould. Add the rest of the straberries in the upright position in the middle and fill with the cream in between.
5. Refrigerate the cheesecake overnight to set.