No Bake Oreo Cheesecake

Ingredients
Spring Shape 24 cm

130 grams of Bastogne biscuits
Half teaspoon cinnamon
80 gram melted butter
240 grams Monchou (airy)
2 teaspoons lemon juice
500 ml whipped cream
65 grams white caster sugar
12 chopped Oreo "s and 3 extra for garnishing
240 ml Nutella.

Instructions

Crumble the Maria biscuits Add the cinnamon, mix it together.
Melt the butter and remove from the heat, and add the biscuits and cinnamon.
Stir this through the melted butter.

Grease the spring form and put the mixture into it and press firmly.
Put it in the fridge for half an hour.
Chop the Oreo "s and put them in the fridge.

Mix the Monchou together with the lemon juice, whipped cream and the white caster sugar.
If it gets a bit thicker get half out and put in a bowl and stir in the Oreo biscuits.
This is the first layer.

Put another half hour in the fridge.
By the second half you mix the Nutella.
This is the second layer.

Garnish it with the pieces of Oreo.
Then put another 4 hours in the refrigerator.

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White Chocolate Raspberry Cheesecake with Oreo cookie crust!

Ingredients

For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Fillig
:(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Instructions

Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:

Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter.

Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.

Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.

The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake,

loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

For the Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth.

Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like.

Bake cheesecake as directed above.

For the Whipped Cream:
Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so.

Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

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Brownie Turban with Oreo

Ingredients

• 350 gram flour
• 25 grams of cocoa
• sachet baking powder
• 3 eggs
• 200g granulated sugar
• vanilla sugar
• 100 ml of sunflower oil
• 100 grams of butter (melted)
• 375 ml of milk
• 200 grams of dark chocolate
• 30 grams butter
• 100 grams of white chocolate
• ETL. sunflower oil
• Oreos

Instructions

1. Break the eggs into the bowl and add the granulated sugar and vanilla sugar. Mix everything together until fluffy, foamy batter for about 5 minutes.

2. Pour the sunflower oil, the half of the milk and the melted butter, and mix this together.

3. Sift the flour, cocoa powder and baking powder over the mixing bowl and mix the dry ingredients carefully through the wet ingredients. Pour in the mix the rest of the milk and mix it into the batter.

4. Melt the chocolate with the butter in a small saucepan. Pour the cooled chocolate to the batter and mix briefly by the batter them. Chop the oreo's fine and fold them into the batter them. I used about 4 oreo for the herd.

5. Grease the baking tin and pour the batter into the iron and batter at the top as smooth. If you have not exactly the same shape, you can also use a different pan. I advise you to use a baking tin with a diameter of 24cm.

6. Put the baking dish in a preheated oven 180 degrees for about 30 minutes.

7. When the cake is cooked, let it cool it for 10 minutes in the tin and then you let the cake cool for another 10 minutes on a wire rack. The grate that I received came here so pretty handy with Fonq.nl!

8. Break the white chocolate in a saucepan and add a tablespoon of sunflower oil in here. Let the chocolate melt over a low heat and stir in the meantime.

9. Pour the white chocolate over the cake and decorate the cake possibly with some chopped Oreo's

 Dank aan lauras bakery en kookhoekje van xfaatje

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Chocolate OREO Truffles recipe

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Instructions

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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