Oreo Cheesecake

Submitted by enr on 07 Jun 2011
# For pad 20 cm:
60 g butter
120 g flour
50 g of powdered sugar
1 vanilla powder
1 yolk
# For the filling:
125 g cream cheese
120 g cottage cheese
200 g sour cream
60 g of powdered sugar (can and gentian)
10 Oreo Cookies - ground
# To decorate:
12 Oreo Cookies - ground
Oreo Cheesecake
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Pad: The butter is softened and kneaded dough of all products. Needs to be smooth, Non-adhesive, tight, soft. Spread on bottom of the container evenly. Bake in well-heated oven at 220C. Bake until it turns rosy, not becomes very dark. It's quick, about 15 minutes. For the cream: Everything is stirred until homogeneous and creamy mass is applied to the cool pad. Leave in refrigerator for at least 2-3 hours to toughen nice. To decorate: Crushed Oreo cookies or other optional.
0 users
07 Jun 2011


Excuse me, I'm not an expert but no cream gelatin how you will set. Would not snag. I have never tried without gelatin eee little afraid not to leak, you will excuse me if I'm wrong, but better. Otherwise, the taste is wonderful. Love cheesecake at home.

No, dear, no gelatin. Believe me, the cream can not be leak because there is no liquid in it, and take the cookies. Try with a smaller amount, just to believe. I do not like dishes with gelatin and do not use or rarely.

recipe happens except it is a bit wrong weights, biscuits better to replace with jam and cream cheese with mascarpone.