1. Recipe title by Rhys
Ingredients Equipment
300g pkts Oreo
70g unsalted butter
2 tablespoons boiling water
1 tablespoon gelatine powder
500g cream cheese, at room
temperature
155g (3/4 cup) caster sugar
125ml (1/2 cup) sour cream
1 teaspoon vanilla extract
Chocolate ganache
55g dark cooking chocolate, finely
chopped
60ml (1/4 cup) sour cream
45g white cooking chocolate, finely
chopped
Microwavable Jug
Beater
Mixing bowl
Rolling pin
Freezer bag
Baking paper
Deep pan slice tray
Stove
Microwave
Spatula
Patato masher
Method
1- line the deep pan slice tray with baking paper, allowing 2 long sides to overhang
2- put 70g of butter in a microwavable jug in the microwave for 40 secs or until melted
3- crush half the biscuits in a freezer bag with the rolling pin until fine crumbs
2. 4-mix the fine crumbs with the melted butter and crush together with patato masher until well
mixed in to a thick mixture
5-place the thick mixture in the deep pan making sure it is evenly spread out then place in the
fridge to cool for 30 mins or until firm
6- place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled
with boiling water. Set aside, stirring often, for 5 minutes or until gelatine dissolves. Cool
slightly.
7-put cream cheese, sugar, cream and vanilla in a bowl in mix with beaters until smooth. Add the
gelatine mixture. Beat to combine.
8- Quarter remaining biscuits. Stir into cheese mixture. Pour into pan. Smooth surface. Chill for
3. 6 hours or until set. Transfer to a plate.
9-put the saucepan on meduim heat add 60ml sour cream bring to boil then add dark cooking
chocolate, finely chopped and also the 45g white cooking chocolate, finely chopped mix in well
with wooden spoon let to cool for 5 minutes then put on cheesecake and let cool in fridge
