Oreo & Nutella Cheesecake
Super lovely for kids and teens.
Ingredients
- 280 grams Cream chees.
- 300 grams Nutella.
- 250 ml Double cream.
- 1 Oreo package.
- 4 digestive cookies.
- 40 grams sugar.
- 1 teaspoon vanilla essence.
- 80 grams spread butter.
- 5 grams gelatine leaves. (About 3leaves usualy).
- Chocolate sprinkles. (Decoration).
Instructions
- Separate each Oreo cookie and scrape off the cream filling with a knife. Set the cream aside for the filling mixture.
- Grind the Oreo cookies (without cream) and digestive cookies in a food processor until fine. Add gradually the melted butter and mix until the texture resembles wet sand, firm enough to hold together for the base. If you don't need it, don't add it all.
- Line the bottom of a tin with baking parchment. Press the cookie mixture evenly into the bottom to form a firm base. Set aside.
- Soak the gelatine leaves in very cold water for about 10 minutes.
- In a large bowl, combine the cream cheese, Nutella, double cream, vanilla extract, sugar, and the reserved Oreo cream. Mix thoroughly until smooth and uniform.
- Drain the gelatine leaves well. In a small frying pan over low heat, gently melt the gelatine, stirring until fully dissolved.
- Gradually add the melted gelatine to the cream mixture while stirring continuously to prevent it from setting prematurely. Use a rubber spatula to scrape down the sides of the bowl and mix again to ensure an even consistency.
- Pour the mixture over the prepared Oreo base. Smooth the top and refrigerate for at least 6 hours, preferably overnight.
- Enjoy!
Notes
- Digestive cookies are used to help absorb the butter.
- The amount of sugar is optional to your taste
