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No-Bake Japanese Oreo Cheesecake
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No-Bake Japanese Oreo Cheesecake

30 minPorcje: 8Nutri-Score D€€
od @lifeisanopera1 importugotowano 0 razy
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Składniki

8 osób
  • Oreo biscuits (crushed for the base, a few kept whole for decoration)Piekarnia200 g
  • Butter (melted)Nabiał60 g
  • Cream cheese (at room temperature)Nabiał250 g
  • SugarSpiżarnia60 g
  • Heavy cream (cold)Nabiał200 ml
  • Gelatin powder (bloomed in cold water)Spiżarnia7 g
  • Lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • Vanilla extractSpiżarnia5 ml

na porcję

Wartości odżywcze

262kcal

Węglowodany
22 g
Białko
3 g
Tłuszcz
18 g
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Przybory

  • Tortownica
  • Miska ×2
  • Mikser ręczny
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bloom the gelatin

    • Sprinkle the gelatin powder over cold water and let it swell.
    • Warm gently until fully dissolved, without boiling.
    Krok 2

  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.
    Krok 3

  4. Whip and fold the cream

    • Whip the cold heavy cream to soft peaks.
    • Fold it gently into the cream cheese mixture until smooth.
    Krok 4

  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.
    Krok 5

  6. Chill and serve

    • Refrigerate until the cheesecake is fully set.
    • Decorate with whole Oreo biscuits and release from the pan before slicing.
    Krok 6
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