Directions: |
Directions:What you need to do :
* Begin by preparing a 9” circular springform tin with baking paper or a Foil tin will do.
* In a food processor or a using a freezer bag and rolling pin, crush up the Digestive's to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. A top tip is to use a potato masher or a spoon to apply the right pressure.
* Place the tin into the fridge to chill whilst you make the filling. (Chill for about 6 mins until the base is hard .
* In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract and if you want you can add some Oreo pieces .
* In a separate bowl whip the cold 'straight from the fridge' whipping cream until it reaches a stiff peak consistency - this means when you remove the whisk the peaks of the whipped cream stand upright. Gently fold the cream into the cream cheese mixture with a spatula.
* Next carefully fold in the chopped Oreo crumbs (specified in the filling ingredients list). Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.
* Place the mixture back in the fridge to set for 4 hours or overnight.
* Decorate by placing remaining Oreos (specified in the toppings ingredients list) around the edges, you can also pipe whipped cream in between if you choose and sprinkle Oreo crumb in the center.
Serve and enjoy |
This recipe for Oreo Cheese Cake is from