My current favorite dessert, this Strawberry and Oreo Cheesecake is easy to prepare, tastes heavenly and will quickly become a family favorite! P.S. – It’s also perfect for beginners in the kitchen! 🙂
Two words – Strawberry and Oreos! Can anything in this world top that combination? Maybe chocolate and peanut butter but not after you’ve tasted this cheesecake. 😉 This creamy, no gelatin cheesecake is really simple to make, is no bake and takes less than 10 minutes to prepare (although you need to chill it for 4 hours later). My Strawberry and Oreo Cheesecake tastes heavenly and is bursting with fresh strawberry flavor! Nothing artificial here you guys!! Oh and all you newbies in the kitchen, read on because it’s perfect for you guys!
Like all cheesecakes, my cheesecake too has a biscuit base but to take things to the next level I used Oreos instead of the regular digestives. The taste of Oreos complement the sweetness and slight tartness of the cheesecake. I didn’t remove the cream from the centre so the base is nice and soft! My cheesecake is made of cream cheese and whipping cream, this is a no gelatin cheesecake so all you really have to do is whip some cream and mix it in with cream cheese and icing sugar and VOILA..you have your batter ready! You also need to add some pureed strawberries..the puree shouldn’t be too watery but more on the chunky side. This give the cheesecake that real strawberries flavour. When this is done, you just need to set the mixture in the refrigerator for 4 hours and DONE!
Don’t panic if you’ve never made a cheesecake before because it is ridiculously easy to make! I’ve got lots of process pictures to guide you throughout so you’ll be alright! 🙂
- • Cream Cheese (at room temp), 200 grams
- • Sweetened Whipping Cream (40% fat or more), 200 grams (I use Rich's whipping cream)
- • Icing Sugar, ½ cup or 60 grams
- • Vanilla Essence, ½ teaspoon
- • Fresh Strawberries (Pureed)*, 8-10 small
- • Fresh Strawberries, 7-8 sliced, for the top
- • Oreos, 1 pack of 150 grams
- • Melted Butter, 3 tablespoons
- • 8" Springform tin
*For the strawberry puree - Blitz strawberries minus the leafy part in a blender until they've broken down. The mixture has to be between watery and chunky. Watery puree will make it difficult for the cheesecake to set so make sure you get the consistency right. Refer to the pictures below.
- Blitz Oreos in a mixer until they're crumbly and are almost sand like in texture. Add in the melted butter and blitz again. Once the Oreos and butter are properly mixed tip this mixture onto the bottom of a springform tin and press them down to make a nice tight base. Use a spatula or the back of a glass to make the base smooth and flat.Chill the base in the freezer until you make your cheesecake batter.
- Whisk your whipping cream until you have stuff peaks and set it in the refrigerator to be used later.
- Whisk the cream cheese until it's nice and fluffy, add in the icing sugar and whisk again. Add in the vanilla essence and mix it in. Now take out the whipped cream you set in the refrigerator and fold it in this cream cheese mixture little by little using a spatula. Make sure you don't mix very vigorously. Mix enough to combine the cream cheese mixture and whipping cream properly. Now add in the pureed strawberries and fold them in. Make sure your strawberry puree isn't too watery. Keep it chunky.
- Next, take out your base from the refrigerator and pour your batter in it. Chill in the fridge for atleast four hours, preferably overnight.
- Once your cheesecake is set, demold it and transfer it to cake plate. To do that, run a knife along the edges and then run it under the base to loosen the base. Once the cake if off the base, simply slip it onto a serving plate. Top with sliced strawberries and serve chilled.
- TIP: To get a neat slice every time, clean your knife before making every cut.
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