This recipe is best with
Recipe Ingredient
- Biscuit Base
- 200g Oreo biscuits (crushed)
- 50g cornflakes (crushed)
- 50g almond flakes (toasted and crushed)
- 30g cocoa powder
- 80g dark chocolate (melted)
- 150g butter (melted)
- Oreo Filling
- 250g cream cheese
- 65g icing sugar
- 250g whipping cream
- 1 tbsp vanilla essence
- 100g Oreo cookies (coarsely crushed)
- 10g gelatine
- 40g cold water
- Mocha Filling
- 250g cream cheese
- 70g icing sugar
- 250g whipping cream
- 1 tbsp vanilla wssence
- 1 1/2 tbsp instant coffee powder
- 2 tbsp instant cocoa powder
- 50g whipping cream (warm)
- 10g gelatine
- 40g cold water
Instructions
- Combine all the crushed ingredients into a bowl. Sift in cocoa powder. Mix well.
- Stir in melted chocolate and butter into the dry items and mix well.
- Press the biscuit base into a greased 23cm springform pan, and refrigerate for 30 minutes.
- Beat cream cheese and icing sugar till smooth.
- Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.
- Whisk cream and vanilla until soft peak.
- Fold whipped cream into cheese mixture, add in crushed Oreo and stir in melted gelatine lastly.
- Beat cream cheese and icing sugar till smooth.
- Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.
- Whisk cream and vanilla until soft peak.
- Stir in coffee and cocoa powder into warm cream, mix well till it forms a mocha paste.
- Lastly, fold whipped cream into cheese mixture, add in mocha paste and stir in melted gelatine.
- Pour Oreo filling on biscuit base till half full.
- Fill up the remaining 1/2 pan with Mocha filling on top of the Oreo filling.
- Refrigerate for 6 hours or overnight until the cake is set and firm.
- Unmold and transfer cheesecake to a serving plate, decorate with whipped cream and Oreo cookies.
Biscuit Base
Oreo Filling
Mocha Filling
Assembling of Oreo and Mocha Cheese Cake
