Recipe for light and gourmet no-bake Oreo cheesecake on a reconstituted Oreo biscuit base. (For an 18-20 cm cake about 10 – 12 parts)

INGREDIENTS

Basic Oreo:

• 200g Oreo cookies (about 18-20 cookies)
• 50g melted butter

Oreo Cheesecake:

• 450 g Philadephia or St Môret type fresh cheese
• 100g caster sugar
• 2 tbsp. liquid vanilla coffee
• 450 g cold single cream
• 15 Oreo cookies in pieces

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Mascarpone whipped cream icing:

• 130 ml cold single cream
• 130g cold mascarpone
• 2-3 tbsp. icing sugar
• 1 C. vanilla coffee

INSTRUCTIONS

Oreo base:

Blend the Oreo cookies in a food processor until you get a fine cookie powder.
Melt the butter in the microwave or in a bain-marie.
Add the melted butter to the powdered Oreo cookie mixture and mix well so that the butter incorporates well into the mixed cookies.
Pour the mixture into the bottom of a pastry circle or a mold with a removable bottom such as a springform pan previously covered with a sheet of baking paper.
Tamp the cookie mixture down to form a thin layer of reconstituted cookies without riding up the edges.
Place the mold in the fridge while preparing the cheesecake.

Oreo Cheesecake:

In a bowl, mix the cream cheese, powdered sugar and vanilla extract.
Beat with a whisk until you get a homogeneous and smooth mixture.
In another container, beat the cold liquid cream with an electric mixer until you obtain a firm whipped cream.
Gently fold the whipped cream and the Oreo pieces into the first mixture containing the cream cheese, sugar and vanilla using a flexible spatula and until you obtain a homogeneous mixture.
Pour the preparation into the mold on the bottom of reconstituted biscuits and smooth the top with an angled spatula.
Leave to rest in the fridge for at least 4 hours.

Mascarpone whipped cream icing:

Place the ingredients in a container, the cold single cream, the cold mascarpone, the icing sugar and the vanilla.
Mix with an electric mixer on medium speed for 2-3 minutes until you get a stiff whipped cream.
Carefully unmold the cheesecake from its pan.
Fill a pastry bag fitted with a decorating nozzle with whipped cream icing and decorate the top of the cheesecake by forming swirls all around.
Decorate with whole Oreo cookies sprinkle with Oreo powder all over the cake.

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