Black and white Oreo cheesecake

Black and white Oreo cheesecake

  • serves 8
  • A little effort

Replacing the usual digestive base with Oreo™ cookies and adding white chocolate to the filling gives this cheesecake a stylish New York bakery-style finish.

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Ingredients

  • Oreo™ cookies 300g
  • butter 50g, melted
  • soft cheese 600g
  • plain flour 2 tbsp
  • golden caster sugar 100g
  • vanilla extract
  • eggs 2, plus 1 yolk
  • soured cream 300ml pot
  • white chocolate 200g, melted and cooled

Method

  • Step 1

    Heat the oven to 180C/fan 160C/ gas 4. Pull apart the biscuits and scrape out the filling (discard or eat!). Whizz the biscuits in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes, then cool.

  • Step 2

    Beat the soft cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and half of soured cream until light and fluffy. Stir in the white chocolate and pour into the tin. Bake for 40 minutes and then check – it should be set, but wobbly in the centre. Leave in the tin to cool completely (if you can leave it in the oven to cool with the door open a little, it shouldn’t crack). Spread the rest of the soured cream over the surface then chill for 2-3 hours or overnight.

Nutritional Information

  • Kcals 701
  • Fat 48.8g
  • Carbs 58.2g
  • Fibre 1.6g
  • Protein 12.2g
  • Salt 1.51g
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