White Chocolate Oreo Cheesecake



    • Base
    • 290 g (26) Oreos
    • 90 g unsalted butter, melted
    • Cheesecake
    • 250 ml double cream, cold
    • 250 g white chocolate
    • 500 g cream cheese, room temperature
    • 120 g icing sugar
    • Topping
    • 250 g white chocolate
    • 150 ml double cream
    • 8 Oreos, halved

    Cooking Instructions

    Step 1
    For the base, crush the Oreos in a food processor or blender, pour them into a bowl and mix with the melted butter.
    Step 2
    Pour into an 8″ springform tin and press down firmly
    Step 3
    For the cheesecake, melt the white chocolate in the microwave and set aside to cool.
    Step 4
    Whisk double cream to stiff peaks.
    Step 5
    In another bowl, add the cream cheese and icing sugar and whisk until combined.
    Step 6
    Add the (cooled) melted white chocolate and whisk this in, then fold in the whipped double cream.
    Step 7
    Spoon mixture onto the base, smooth out and refrigerate overnight.
    Step 8
    For the topping, melt white chocolate and double cream until smooth, then allow to cool.
    Step 9
    Remove cheesecake from the tin. Pour topping over the cheesecake*, smooth it out and place Oreo halves around the top. Refrigerate until set.
    *allow the topping to cool for at least 15 minutes before pouring over the cheesecake. Place it in the refrigerator to speed up the process.