As promised, the recipe for the crowd favourite, cookies and cream cheesecake.
I'm yet to serve this to a person that didn't like it!
Cookies and Cream Cheesecake
Australian Woman's Weekly
Preparation time 20 minutes (plus refrigeration time)
cooking time 5 minutes
serves 12
250g plain chocolate biscuits
150g butter, melted
2 teaspoons gelatine
1/4 cup (60ml) water
1.5 cups (360g) packaged cream cheese, softened
300ml thickened cream
1 teaspoon vanilla extract
1/2 cup (110g) caster sugar
180g white eating chocolate, melted
150g cream-filled chocolate biscuits (Oreos), quartered
50g dark eating chocolate, melted
1. Line base of 23cm springform tin with bakin paper.
2. Blend or process plain chocolate biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using hand, press biscuit mixture evenly over base and 3cm up side of prepared tin, cover; refrigerate for 20 minutes.
3. Sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4. Beat cheese, cream, extract and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate; fold in quartered biscuits.
Pour cheesecake mixture over biscuit mixture in tin, cover; refrigerate about 3 hours or until set. Drizzle with dark chocolate to serve.
TIP: Place the dark chocolate in a small plastic bag with the corner snipped off to help you drizzle the chocolate evenly over the cheesecake.
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9 comments:
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I could have taken a few more pics if there weren't so many vultures wanting to eat it! |
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Alana
said on
August 1, 2008 at 11:39 AM
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This ranks as one of the best-tasting desserts you have ever made. I luff it! |
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Thanks darling! I would have to agree with you on that one ;) |
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Anonymous
said on
August 1, 2008 at 4:11 PM
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This sounds really decadent -- especially to a cheesecake lover like me...Mmmmmm... |
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Anonymous
said on
September 17, 2009 at 3:32 PM
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this chessecake is the best i made it for my grandad and ate the whole thing it was that nice!!!!!!!!!!!!!=) |
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Hi Kellypea - It is very decadent! |
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Rachi
said on
April 6, 2011 at 6:43 PM
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Very yummo.. I jus made it today as I'm having afternoon tea with a friend tomorrow but looked so good I jus had to try it.... the only thing is I think it needs less butter in the biscuit base... it was very oily but still fantastic!!... |
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Anonymous
said on
April 14, 2011 at 2:31 PM
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I am preparing to make this as well for my family - rule of thumb for the biscuit base is half the quantity of butter to biscuits for the base - 250gms biscuit crumbs = 125 gms butter |
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ohhh my goodness, that looks good!