Postre
No-Bake Japanese Oreo Cheesecake
30 minPara 8Nutri-Score D€€
D
30 min
30 minNo-Bake Japanese Oreo Cheesecake
lo que necesita
Ingredientes
Oreo biscuits (crushed for the base, a few kept whole for decoration)Panadería200 g
Butter (melted)Lácteos60 g
Cream cheese (at room temperature)Lácteos250 g
SugarDespensa60 g
Heavy cream (cold)Lácteos200 ml- Gelatin powder (bloomed in cold water)Despensa7 g
Lemon juice (freshly squeezed)Frutas y verduras15 ml- Vanilla extractDespensa5 ml
por ración
Nutrición
262kcal
- Carbohidratos
- 22 g
- Proteínas
- 3 g
- Grasas
- 18 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Espátula
paso a paso
Preparación
- Paso 1
Make the Oreo base
- Crush the Oreo biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of the springform pan and chill.
- Paso 2
Bloom the gelatin
- Sprinkle the gelatin powder over cold water and let it swell.
- Warm gently until fully dissolved, without boiling.
- Paso 3
Beat the cream cheese mixture
- Beat the cream cheese with the sugar until smooth.
- Add the lemon juice and vanilla extract and mix well.
- Stir in the dissolved gelatin.
- Paso 4
Whip and fold the cream
- Whip the cold heavy cream to soft peaks.
- Fold it gently into the cream cheese mixture until smooth.
- Paso 5
Assemble the cheesecake
- Pour half of the batter over the chilled base.
- Scatter crushed Oreo biscuits over the batter.
- Cover with the remaining batter and smooth the top.
- Paso 6
Chill and serve
- Refrigerate until the cheesecake is fully set.
- Decorate with whole Oreo biscuits and release from the pan before slicing.