Ingredients
- 200g Oreo biscuits (crushed)
- 50g cornflakes (crushed)
- 50g almond flakes (toasted and crushed)
- 30g cocoa powder
- 80g dark chocolate (melted)
- 150g butter (melted)
- 250g cream cheese
- 65g icing sugar
- 250g whipping cream
- 1 tbsp vanilla essence
- 100g Oreo cookies (coarsely crushed)
- 10g gelatine
- 40g cold water
- 250g cream cheese
- 70g icing sugar
- 250g whipping cream
- 1 tbsp vanilla wssence
- 1 1/2 tbsp instant coffee powder
- 2 tbsp instant cocoa powder
- 50g whipping cream (warm)
- 10g gelatine
- 40g cold water
Biscuit Base
Oreo Filling
Mocha Filling
Method
Biscuit Base
Combine all the crushed ingredients into a bowl. Sift in cocoa powder. Mix well.
Stir in melted chocolate and butter into the dry items and mix well.
Press the biscuit base into a greased 23cm springform pan, and refrigerate for 30 minutes.
Oreo Filling
Beat cream cheese and icing sugar till smooth.
Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.
Whisk cream and vanilla until soft peak.
Fold whipped cream into cheese mixture, add in crushed Oreo and stir in melted gelatine lastly.
Mocha Filling
Beat cream cheese and icing sugar till smooth.
Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.
Whisk cream and vanilla until soft peak.
Stir in coffee and cocoa powder into warm cream, mix well till it forms a mocha paste.
Lastly, fold whipped cream into cheese mixture, add in mocha paste and stir in melted gelatine.
Assembling of Oreo and Mocha Cheese Cake
Pour Oreo filling on biscuit base till half full.
Fill up the remaining 1/2 pan with Mocha filling on top of the Oreo filling.
Refrigerate for 6 hours or overnight until the cake is set and firm.
Unmold and transfer cheesecake to a serving plate, decorate with whipped cream and Oreo cookies.
No comments:
Post a Comment