Philadelphia OREO Cheesecake
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  • Prep time 25 '
  • Total time 325 '
12

Ingredients

  • 2 rolls of OREO Original Cookies (à 154 g)
  • 75 g butter, melted
  • 3 packs of Philadelphia Original (à 180 g), at room temperature
  • 220 ml double cream
  • 2 tsp vanilla extract
  • 80 g icing sugar, sifted

Instructions

  • Step 1: Base
    Grease an 18 cm loose-bottomed cake tin and line with parchment paper.
  • Crush one and a half rolls of OREO (21 sandwich biscuits) in a plastic bag or food processor until finely ground. Mix with the melted butter until well combined. Press firmly and evenly into the base of the tin.
  • Step 2: Filling
    Use an electric whisk to beat the Philadelphia Original Cream Cheese on high speed for 2-3 minutes until fluffy.
  • Beat in the cream, vanilla and icing sugar until incorporated.
  • Roughly crush five of the remaining OREOs and fold through the cream cheese mixture.
  • Pour into the tin and smooth the top. Refrigerate for at least five hours, or overnight if possible, until set.
  • Step 3: Topping
    To serve, remove from the tin. Finely crush the remaining two OREOs and scatter them around the rim of the cheesecake.

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Nutritional Information

Typical values Per Serving
Energy 1742.1 kj
Energy 416.0 kcal
Fat 32.6 g
Carb 26.9 g
Protein 4.7 g
Saturated fat 19.0 g
Salt 0.7 g
Dietary fibre 0.9 g
Sugars 17.1 g