Friday, August 14, 2009

Cookies and Cream Cheesecake (non baked)

In my younger days, I was unfamiliar with the concept of a baked cheesecake and the chilled /set variety were all I ever knew. It's nice sometimes to go back to those days and enjoy the delicious taste of tangy cream cheese in a lighter form.

I have a scrapbook at home with recipes I clip out of old magazines and newspapers and this recipe is in there. I dream one day of catching up with the clippings and cooking each and every recipe. I suspect this one is from an Old Better Homes and Garden magazine and the best thing is the most cooking you'll do is some melting of butter and chocolate and boiling of water. Have I mentioned yet how delicious this cheesecake is? Because its really, REALLY good.

Cookies and Cream Cheesecake

250g plain chocolate biscuits
150g melted butter
2 teaspoons gelatine
1/4 cup water
375g cream cheese (softened)
300ml thickened cream
1 tsp vanilla extract
1/2 cup caster sugar
180g white chocolate, melted (use good stuff like Dream or Milky Bar)
150g cream filled chocolate bisctuits (aka OREOS) - quartered
50g dark chocolate, melted (optional)

Line the base of a 23cm spring form tin with baking paper.

Process the plain chocolate biscuits until they resemble breadcrumbs. Add the melted butter and process until just combined. Use your hands to press the biscuit mixture evenly over the base and 3cm up the sides of the tin. Cover and refrigerate for 20 mins.

Sprinkle the gelatine over the water in a small heatproof jug, then stand the jug in a small saucepan of simmering water and stir until the gelatine dissolves. Allow to cool for 5 minutes.

Beat the cream cheese, cream, vanilla extract and sugar until smooth. Stir in gelatine mixture and white chocolate, then fold in the quatered biscuits. Pour the cheesecake mixture over the biscuit base and cover and refrigerate for about 3 hours or until set.

Drizzle with dark chocolate to serve (optional)


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