Detailed tutorial on making no-bake Oreo cheesecake and creamy peach cheesecake
Oreo cheesecake (creamy, no-bake)
Ingredients:
300 g Oreo biscuits (filled or unfilled)
80 g melted butter
500 g cream cheese (room temperature)
200 ml whipped cream (at least 35% fat content, refrigerated)
100 g icing sugar
10 g of tasteless gelatin (soaked in 50 ml cold water)
1 tsp vanilla extract
12 Oreo cookie crumbles (filled or unfilled, choose to taste)
200 g milk chocolate
100 ml whipped cream
10 g butter (for added shine)
200 ml whipped cream (refrigerated)
2 tbsp powdered sugar
Oreo cookie crumbles
Oreo crumbs (for sprinkling on cookies)
Preparation method:
Prepare the crust:
1.1. Crush the Oreo cookies until finely powdered.
1.2. Combine the crushed cookies with the melted butter.
1.3. Pour the mixture into a 22 cm spring buckle mold lined with baking paper.
1.4. Press firmly with a spoon or glass, then refrigerate for 20 minutes.
Prepare the filling:
2.1. Soak tablets of tasteless gelatine in cold water and let sit for 10 minutes.
2.2. Heat gelatine slices in a double boiler or microwave for a few seconds (no boil required).
2.3. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy.
2.4. Add the whipped cream and continue to beat until firm and foamy.
2.5. Pour the whipped gelatine slices finely into the molds and stir constantly.
2.6. Add the crushed Oreo cookies and gently stir with a spatula.
2.7. Pour the mixture over the cookie base and smooth the surface.
2.8. Refrigerate for at least 6 hours, preferably overnight.
Prepare milk chocolate fudge:
3.1. Heat the cream to a slight boil.
3.2. Turn off heat and drizzle with chopped chocolate.
3.3. Wait for 2 minutes, then mix well.
3.4. Add the butter and stir until completely melted and glossy.
3.5. Allow to cool for 5-10 minutes until thick and smooth.
3.6. Drizzle over the cooled cheesecake and smooth with a spatula. Refrigerate for an additional hour.
Decoration:
4.1. Beat the cream and powdered sugar until firm and foamy.
4.2. Pipe with a piping bag and a 1 M crimped edge piping nozzle and drizzle with frosting.
4.3. Place Oreo cookies on top and sprinkle with Oreo crumbles.
Prep Time: 30 Minutes | Bake Time: 0 Minutes | Total Time: 6 Hours 30 Minutes | Shelf Life: Refrigerate for 4 to 5 days.
Creamy Peach Cheesecake ?
Ingredients
Bottom of cake:
200 g Maria cookies
90 g melted butter (unsalted)
Filling:
600 g cream cheese (room temperature)
200 g sugar
200 ml heavy cream (beat cream)
3 large eggs
2 tablespoons cornstarch
1 tsp vanilla extract
Top material:
1 can of peaches in syrup (the syrup is left)
2 tablespoons cornstarch
100 ml peach syrup
Decoration:
200 ml whipped cream
2 tbsp powdered sugar
1 tsp vanilla extract
Preparation
1. Biscuit base
Crush cookies until powdery.
Mix with melted butter until a moist dough forms.
Pour the mixture into an unbottomed baking dish about 22 cm and press it firmly with a spoon.
While making the filling, refrigerate for 20 minutes.
2. Cheesecake filling
Beat cream cheese and sugar until smooth and creamy.
Add the heavy cream and mix well.
Add eggs one by one on low speed.
Add cornstarch and vanilla extract. Mix well.
Drizzle over cooled cookie crust.
3. Baking
Preheat oven to 160 °C (320 ° F).
Place the cheesecake in a double boiler (place a baking pan in a pan of hot water) and bake for 45 minutes, or until the center is almost set.
Turn off the oven and leave the cheesecake inside, with the door half open, and let it rest for 1 hour.
Then refrigerate for at least 4 hours or overnight.
4. Peach filling
Slice the peaches.
Heat 100 ml syrup and 2 tablespoons cornstarch and stir until thick (and gelatinous).
Once cool, mix with the peach slices.
Carefully place it on top of the cooled cheesecake.
5. Cream decoration (1 M pointed mouth)
Whip the refrigerated whipped cream, powdered sugar, and vanilla extract until firm and foamy.
Using a piping bag and a 1 M needle, decorate the cheesecake edges with rosettes as shown.
