1 1/2 cups OREO cookies
1/4 cup (60g) butter
2 x 250g block PHILLY cheese, softened
1/2 cup caster sugar
200g white chocolate buttons, melted
1/2 cup thickened cream
2 teaspoons gelatine, dissolved in
1/4 cup boiling water
1/4 cup (60g) butter
2 x 250g block PHILLY cheese, softened
1/2 cup caster sugar
200g white chocolate buttons, melted
1/2 cup thickened cream
2 teaspoons gelatine, dissolved in
1/4 cup boiling water
Combine biscuit crumbs and butter together; press into the base of a lightly greased 22cm spring form pan; chill.
Beat the PHILLY until smooth. Add sugar, white chocolate, cream and dissolved gelatine, continue beating until smooth.
Pour mixture onto prepared crumb crust. Top with a layer of cream and a mixture of grated white and milk chocolate.
Refigerate for 2-3 hours until set.
Variations:
White chocolate and raspberry cheesecake:
Add and extra 1/2 cup cream and gently whip before adding. Add 1/2 cup raspberries. Top with raspberries and dust with icing sugar
Cookies and cream cheesecake: Roughly chop extra OREO cookies and stir through cheesecake mixture before pouring over base.
Beat the PHILLY until smooth. Add sugar, white chocolate, cream and dissolved gelatine, continue beating until smooth.
Pour mixture onto prepared crumb crust. Top with a layer of cream and a mixture of grated white and milk chocolate.
Refigerate for 2-3 hours until set.
Variations:
White chocolate and raspberry cheesecake:
Add and extra 1/2 cup cream and gently whip before adding. Add 1/2 cup raspberries. Top with raspberries and dust with icing sugar
Cookies and cream cheesecake: Roughly chop extra OREO cookies and stir through cheesecake mixture before pouring over base.
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