As with many British Bank Holidays, it rained. So, with time on my hands the family asked me to make a cheesecake. I’ve not made one before, mostly because I don’t like cheesecake. (yes, I hear the thoughts… “how can you not like cheesecake?”… but it’s a consistency thing for me)
Anyway, I made a white chocolate cheesecake today and when I served it up to my tea time diners, it went down a treat, so after a few tweet requests for the recipe, here it is:
You will need;
675g of you favourite soft cheese. (I used Philly)
140g of white chocolate. Don’t skimp on the quality
156g minimum of Oreo Cookies (that’s the size of a regular tube pack, but if you have more than 1 pack, bulk it up to about 180g)
160g of sugar
60g of soft butter
60g dried cranberries or substitute cranberries for whatever you like
1 teaspoon of grated Orange zest, but if you don’t want too much orange sent, halve it
Ingredients at the ready? Lets bake.
- Preheat your oven to 170°C
- Whilst its warming up, crumble those Oreos up. I used a big bowl and a rolling pin as my favoured technique, but you can break them up in which ever way floats your boat as long as the end result is a load of small crumbs.
- When they are nicely crumbled up, add the softened butter to the mix and blend in fully.
- Once you have the butter and Oreos nicely combined, you need to tightly pack them them into a springform pan, about 8-9 inches. I used 8.5 and this mix came right to the top. If you don’t have a springform pan though, get a normal pan, put it on a baking sheet, draw round the base, cut out the paper circle and drop the result in the bottom of your pan. That will help you get the cheesecake out at the end. You may want to very lightly grease the sides.
- Put your chocolate on to melt down. Don’t micro it.. naughty naughty 😉
- Now, you need to put all the sugar and all the soft cheese into a large bowl. Give it a wizz with a hand blender to get it all nicely blended.
- Add the eggs one at a time, blending quickly after each egg is added.
You should now have a large bowl of cream coloured liquidly looking stuff.
- Add to that bowl the final ingredients.
- Your melted white chocolate
- Your dried fruit of choice
- The Orange Peel
- Now you have a full bowl of blended and mixed ingredients, carefully pour it over the Oreo base in the tin to complete the cheesecake, pre bake
- Now, take your creation to the oven and put it in for around 50mins or until its practically set. You can tell by sticking a cocktail stink in it.
- When its finished in the oven, remove and allow to cool. Once cooled, remove it from your pan (carefully if you don’t have springform. Just rock it between the pan and an upside down plate or something)
- Finally, stick it in the fridge. It needs to refrigerate for at least a couple of hours, but overnight is fine too if you can wait that long.
Just before you serve, you may want to add some more dried fruit or grated chocolate to the top. Whipped cream is a good choice too but be steady.
Then, you are good to go. Enjoy.
Let me know how it goes if you try it. Also, we thought a ginger nut base might go with this really well instead of Oreo so happy to hear of any changes you make.