Check out the Peanut Butter Oreo Truffles I made with the Peanut Butter Oreos!
I started by whizzing 200g of the Golden Oreos into fine crumbs using a food processor.
I added 50g melted butter to the crumbs and then pressed it into a springform tin, making sure it was compact and even. I chilled it for 30 minutes in the fridge.
Using my Kenwood kMix Hand Mixer I whisked up the egg whites of 3 eggs until stiff.
In a separate bowl I mixed together 575g full fat cream cheese, 3 egg yolks, 135g caster sugar and 1 1/2 tsp 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. Unfortunately my cheesecake decided to do it’s best impression of the Grand Canyon!
I whipped up 200ml 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 5 blocks of white chocolate and drizzled it all over the cheesecake.
I loved the final look of the 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 cheesecake was a huge hit with my boyfriend and his friends!
NB. I was sent the oreos for free to bake with, all opinions are my own.
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Golden Oreo Cheesecake
- 2 packets of Golden Oreos
- 50 g Butter melted
- 3 Eggs
- 575 g Cream cheese
- 135 g Caster sugar
- 1 1/2 tsp Vanilla extract
- 200 ml Double cream
- 5 blocks of White chocolate
Start by whizzing up 200g of the Golden Oreos into fine crumbs using a food processor
Add the melted butter to the crumbs and then press the mixture into a 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 3 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 on 180C/350F/Gas Mark 4. 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