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Oreo Cheesecake

Oreo Cheesecake

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 Oreo Cheesecake

Very American like a recipe I admit it to you, but once you have tasted the recipe, all the bad prejudices of this American dessert will fall!
It's fresh, very sweet but not too sweet, creamy and biscuity. Okay, these are the adjectives I found him



20 Oreos for the base of the cheesecake

100 grams of butter at room temperature for the base of the cheesecake

300 grams of fresh cheese

150 grams of mascarpone

200 grams of white chocolate

8 Oreos

30 centiliters whole liquid cream for whipped cream

1 vanilla pod for whipped cream

2 tbsp. mascarpone for whipped cream

3 tablespoons sugar for whipped cream

12 mini Oreos for the final decoration


Mix the whole Oreos with the butter to obtain a paste that will be the base of the cheesecake.

Once prepared, spread it in the bottom of a mold to be missed (removable bottom) previously covered with parchment paper.

Tamp well using the back of a tablespoon then place it in the freezer for 15 minutes.
Melt the white chocolate cut into pieces in the microwave or bain-marie.
In a bowl, mix the cream cheese, mascarpone and melted white chocolate to obtain a thick cream.

Cut the Oreos remaining in pieces to incorporate into the preparation and then spread all over the base Oreos-butter cheesecake.
Refrigerate for 2 hours.
In a cold bowl, pour the whole cold liquid cream, the cold mascarpone, the sugar and the seeds of the vanilla pod recovered with the blade of a knife by splitting it by the half.

Whip it all to get a thick and firm whipped cream.

Fill a piping bag.

Unmould the cheesecake and place it on a presentation dish.

Top the cake with the whipped cream.

Decorate while grating white chocolate and arrange the mini Oreos on the cheesecake.

Cook, savor ... then if you wish, share/publish (below) your 

opinion on this recipe.


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