This cheesecake is perfect for warm weather and, of course, for sharing; these cookies are an addiction for many, so making a creamy cheesecake with them will create the perfect dessert. Prepare it.
2 packages chocolate cookies, (oreo), for the base
90 grams unsalted butter , melted for the base
340 grams cream , for the filling
100 grams sugar , for the filling
226 grams cream cheese, for the filling
18 grams unflavored gelatin powder, for the filling
80 milliliters water, for the filling
1 package chocolate cookies, (oreo) for the filling
30 grams cocoa powder, for decoration
Preparation
30 mins
4h
Medium
For the base, open the two packages of cookies and remove the filling from the center, crush the cookies (without the filling) in a thick bag until it turns into a fine powder.
Once crushed, mix the cookie powder with the butter, and in a mold with aluminum around it (to prevent sticking), place the mixture and press down with a spoon to unify the base and make it even. Refrigerate.
For the filling, mix the filling from the cookies with the cream cheese and heat in the microwave for 30 seconds; mix well to incorporate the ingredients.
In a bowl, add the cream and sugar, beat until firm consistency is achieved, and then add the cream cheese mixture. Incorporate with gentle and folding movements. Set aside.
Hydrate the gelatin, remove the lumps, and add it to the previous mixture; it should not be hot to avoid deflating the mixture.
Pour a little of the mixture over the mold with the cookie base and add a package of chopped cookies, then cover with the rest of the mixture.
Add cocoa to taste on the surface using a sieve.
Refrigerate for at least 4 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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