Cookies and Cream Cheesecake

Who doesn’t love a bit of cheesecake, especially when it’s got Oreo cookies in the mix and the base.

I made this for our family Easter dinner. I made the usual roast dinner but as always, the best part of special dinners is the special dessert.

After a few botched desserts recently, I needed this one to regain some of my reputation and bolster my cooking ego.

Needless to say, I wouldn’t be putting this one in the blog if it hadn’t gone down well. I made individual cheesecakes on this occasion but cooks just as well in a 12 inch cake pan. I love the feeling of having a dessert all to my self and using a medium to large size ramekin was perfect.

 

As it was Easter I decorated the top with come chocolate ganache and some crushed and whole mini eggs. You can decorate this with whatever you like.

Recipe

300g mascapone

300g cream cheese

1 large egg

75g icing sugar

12 Oreo cookies

1 tsp vanilla extract

1 tsp honey

100g good quality chocolate (I’ve used 70% cocoa dark chocolate here)

1 tbsp heavy cream ( I used a slash of milk to thin the ganache slightly)

Bag of mini eggs ( as much or as little as you want)

Method

Base

  1. Place the Oreo cookies in a food blender and process until they are like crumbs.
  2. Add the honey and mix. You can use a little melted butter which is the most popular method. I like the hint of honey in the base.
  3. Line the ramekins with half to two thirds of the cookie crumbs. Press the mixture in firmly to create the base. Place in the fridge whilst making the cheesecake mix.

Cheesecake mix

  1. Combine the mascapone and cream cheese with a hand mixer.
  2. Whisk the egg and add to the mix a little at a time. Do the same with the icing sugar.
  3. Add the vanilla extract and mix until little and fluffy.
  4. Spoon and fold in the remaining cookie mixture left over from the base. Be careful not to add too much as it will end up making a very thick mix.
  5. Spoon in the mixture to the ramekins. Fill to about 1 – 1.5 centimeters from the top of the ramekin. This leaves space for the ganache.

The Bake

  1. Fill a large roasting pan with the ramekins and fill the pan with water so that the ramekins are half to two thirds submerged in a water bath. This helps cook an even cheesecake which I find is even more important when cooking in the ramekins. I tries it without and found the sides got too much heat and resulted in a pretty awful cook.
  2. Cook in a preheated oven at 160 degrees Celsius for 30-35 minutes.
  3. Carefully remove the ramekins from the water and cool on a rack before adding the ganache

Ganache

  1. Heat the cream and dash of milk on a low heat until warm.
  2. Chop or finely grate the chocolate.
  3. Add chocolate to the cream and stir whilst off the pan is off the heat until it has combined and is a velvety and moderately thick consistency. I like it to be able to run easily off the spoon a bit like honey does.
  4. Add to the ramekins and decorate with crushed and whole mini eggs.

I hope you enjoy it as much as we did.

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Published by

theflexfather

Stay at home/ Work from Home Dad. Have two amazing, totally non typical kids that drive me crazy and make me happy simultaneously. Avid lover of all things food. Love technology and all things sci-fi.

One thought on “Cookies and Cream Cheesecake

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