Dessert
No-Bake Japanese Oreo Cheesecake
30 minVoor 8Nutri-Score D€€
D
30 min
30 minNo-Bake Japanese Oreo Cheesecake
wat u nodig heeft
Ingrediënten
Oreo biscuits (crushed for the base, a few kept whole for decoration)Bakkerij200 g
Butter (melted)Zuivel60 g
Cream cheese (at room temperature)Zuivel250 g
SugarVoorraadkast60 g
Heavy cream (cold)Zuivel200 ml- Gelatin powder (bloomed in cold water)Voorraadkast7 g
Lemon juice (freshly squeezed)Groente en fruit15 ml- Vanilla extractVoorraadkast5 ml
per portie
Voedingswaarden
262kcal
- Koolhydraten
- 22 g
- Eiwitten
- 3 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Springvorm
Mengkom ×2
Handmixer
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bloom the gelatin
- Sprinkle the gelatin powder over cold water and let it swell.
- Warm gently until fully dissolved, without boiling.
- Stap 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.
- Stap 4
Whip and fold the cream
- Whip the cold heavy cream to soft peaks.
- Fold it gently into the cream cheese mixture until smooth.
- Stap 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.
- Stap 6
Chill and serve
- Refrigerate until the cheesecake is fully set.
- Decorate with whole Oreo biscuits and release from the pan before slicing.