Dessert
No-Bake Japanese Oreo Cheesecake
30 minPour 8Nutri-Score D€€
D
30 min
30 minNo-Bake Japanese Oreo Cheesecake
ce qu’il vous faut
Ingrédients
Oreo biscuits (crushed for the base, a few kept whole for decoration)Boulangerie200 g
Butter (melted)Produits laitiers60 g
Cream cheese (at room temperature)Produits laitiers250 g
SugarÉpicerie60 g
Heavy cream (cold)Produits laitiers200 ml- Gelatin powder (bloomed in cold water)Épicerie7 g
Lemon juice (freshly squeezed)Fruits et légumes15 ml- Vanilla extractÉpicerie5 ml
par portion
Nutrition
262kcal
- Glucides
- 22 g
- Protéines
- 3 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier ×2
Batteur électrique
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 2
Bloom the gelatin
- Sprinkle the gelatin powder over cold water and let it swell.
- Warm gently until fully dissolved, without boiling.
- Étape 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.
- Étape 4
Whip and fold the cream
- Whip the cold heavy cream to soft peaks.
- Fold it gently into the cream cheese mixture until smooth.
- Étape 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.
- Étape 6
Chill and serve
- Refrigerate until the cheesecake is fully set.
- Decorate with whole Oreo biscuits and release from the pan before slicing.