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CaLmInG MeLoDy 123
01-21-2020, 12:13 PM
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Ingredients
For the Crust


36 Oreos (two sleeves, donít separate the cookies)
5 tbsp butter
1/2 tsp salt


For the Filling


16 oz cream cheese (2 blocks)
3/4 cup sugar (used in two additions Ė 1/2 + 1/4)
1 tsp vanilla extract
1 tsp lemon juice
1 cup whipping cream
1 tsp gelatin + 2 tbsp water



Instructions
For the Crust


Crush the Oreos either manually (rolling pin to a ziploc bag with oreos in it) or in a food processor. Stir in the melted butter and salt.


Press the crust into a buttered springform pan, pressing the crumbs in to build up the sides by about 2 inches. If you do not have a springform pan then use a 9 inch pie plate, but if it is not very deep then hold back on some of the crust.


Pack it in well and refrigerate



For the Filling


Sprinkle the gelatin onto a tbsp of cold water in the tiniest bowl you have and set aside.


Whip the cream cheese on medium speed just until smooth


Add HALF CUP of the sugar in and mix on medium speed till combined Ė the mixture should not look grainy


Mix in the vanilla extract and lemon juice.


Add a tbsp of hot water into your gelatin mix until it dissolves. Set aside.


Now in a separate bowl Ė with clean whisks Ė whip the cream and remaining sugar until you get nice peaks, the cream will be thicker and hold its shape


Fold the cream into the cheesecake mix until itís evenly distributed then strain in your gelatin mixture and whip it for 5 seconds just to disperse.


Pour onto your crust and smooth the top.


Refrigerate for 4-6 hours or overnight until itís nice and cold!