Check out the Peanut Butter Oreo Truffles I made with the Peanut Butter Oreos!
I started by whizzing the Golden Oreos into fine crumbs using a food processor.
I added melted butter to the crumbs and then pressed it into a 23cm springform tin, making sure it was compact and even. It chilled for 30 minutes in the fridge.
Using my electric hand mixer I whisked up the egg whites until stiff.
In a separate bowl I mixed together full fat cream cheese, egg yolks, caster sugar and vanilla extract.
I added the egg whites and folded them in gently.
I poured the mixture over the chilled biscuit base and baked it for 40 minutes on 180C/350F/Gas Mark 4. Make sure to put the tin onto a baking tray as I had some butter leak out of the tin while it was cooking and it got all over the bottom of my oven – not a fun clean up job! I let it cool fully to room temperature before decorating.
Then I whipped up double cream and spread it over the top of the cheesecake.
I broke up the leftover Oreos and sprinkled them all over the top, finally I melted white chocolate and drizzled it all over the Golden Oreo Cheesecake.
I loved the final look of the Golden Oreo Cheesecake, it looked so indulgent! The cheesecake itself is really light and moussey because of the addition of whisked egg whites. The Golden Oreos tasted delicious, they have a beautiful vanilla flavour and the creme centre is fabulous as usual. This Golden Oreo Cheesecake was a huge hit with my boyfriend and his friends!
Golden Oreo Cheesecake
Creamy cheesecake topped with golden oreos and white chocolate
For the base
- 200 g Golden Oreos
- 50 g Butter melted
For the cheesecake
- 3 Eggs separated
- 575 g Cream cheese
- 135 g Caster sugar
- 1 1/2 tsp Vanilla extract
- 100 g Golden Oreos
- 200 ml Double cream
- 5 blocks of White chocolate
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4.
Start by whizzing up the Golden Oreos into fine crumbs using a food processor
Add the melted butter to the crumbs and then press the mixture into a 23cm springform tin, making sure it is compact and even. Chill it for 30 minutes in the fridge
Using an electronic hand mixer whisk up the egg whites of the eggs until stiff
In a separate bowl mix together the cream cheese, egg yolks, caster sugar and vanilla extract. Add the egg whites and fold them in gently
Pour the mixture over the chilled biscuit base and bake it for 40 minutes. Make sure to put the tin onto a baking tray as butter may leak out. Let it cool fully to room temperature before decorating
Whip up the double cream and spread it over the top of the cheesecake
Break up the rest of the Golden Oreos and sprinkle them all over the top, then melt 5 blocks of white chocolate and drizzle it all over the cheesecake
NB. I was sent the oreos for free to bake with, all opinions are my own.