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aperture24srecipes:

Oreo cheesecake
Base
140 g Digestive biscuit
110 g Oreo biscuit
50 g Sugar
90 g Soft butter
A little Cinnamon
Orange zest from half orange
Crush the biscuits finely and then add the butter, sugar, cinnamon and orange zests and process until well combined. Press the mixture on the bottom of a greased pan to evenly cover the base. Place in the fridge while making the filling.
Cake mix
370 g Cream cheese
150 g Sugar
2-3 pcs Eggs (2 large or 3 small)
80 g White chocolate
A little Orange zest
½ tsp Vanilla essence
A little fresh Vanilla
170 g Oreo biscuit
To make the filling, use electric beaters to beat the cream cheese, sugar, eggs and vanilla essence in a medium bowl until the mixture is light and creamy. Now add the melted chocolate and the crumbled oreo biscuits. Alternatively you can put whole biscuit in the cake, as seen on my other photo.
Pour mixture into the prepared baking pan and bake in a water bath at 130 c for 2 hours. Gently baking is key to a perfect cheesecake.
A good way to check if the cake is done, is to take the cake’s core temperature. The ideal temperature is between 70 to 72 degrees C. Once the cheesecake has been removed from the oven, it needs to chill thoroughly, ideally overnight.

aperture24srecipes:

Oreo cheesecake

Base

140 g Digestive biscuit

110 g Oreo biscuit

50 g Sugar

90 g Soft butter

A little Cinnamon

Orange zest from half orange

Crush the biscuits finely and then add the butter, sugar, cinnamon and orange zests and process until well combined. Press the mixture on the bottom of a greased pan to evenly cover the base. Place in the fridge while making the filling.

Cake mix

370 g Cream cheese

150 g Sugar

2-3 pcs Eggs (2 large or 3 small)

80 g White chocolate

A little Orange zest

½ tsp Vanilla essence

A little fresh Vanilla

170 g Oreo biscuit

To make the filling, use electric beaters to beat the cream cheese, sugar, eggs and vanilla essence in a medium bowl until the mixture is light and creamy. Now add the melted chocolate and the crumbled oreo biscuits. Alternatively you can put whole biscuit in the cake, as seen on my other photo.

Pour mixture into the prepared baking pan and bake in a water bath at 130 c for 2 hours. Gently baking is key to a perfect cheesecake.

A good way to check if the cake is done, is to take the cake’s core temperature. The ideal temperature is between 70 to 72 degrees C. Once the cheesecake has been removed from the oven, it needs to chill thoroughly, ideally overnight.

(Source: )



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