My daughter came home from school one day like she has just found the LAST GOLD TICKET to Willy Wonkas Chocolate Factory…. yep.. she had just tried an Oreo Cheesecake Slice for the first time! She was raving about this slice like it was something we needed to put on a shrine and offer incense to! I realized, when she awoke uncharacteristically early the next morning to ask me if I’d worked out how to make the cheesecake yet, that it was going to be my single solitary mission for that day! I went out and bought the ingredients and set about experimenting. When she came home from school I had a plate of these cheesecake slices for her to try and judging from her enlightened state of consciousness, I think I probably achieved my goal!! lol
I don’t normally make things that are unbaked, but this works really well as an unbaked slice allowing all the different flavours and textures to spring forth. The recipe is very straight forward so it’s a great recipe to make with little ones, and no hot ovens to worry about.
You can drizzle the slices with the caramel sauce or leave it off. I am a self-confessed caramel addict so I would have caramel on anything, even bacon, ahem, yum! but if you aren’t a huge fan like moi, these Oreo Cheesecake Slices stand up perfectly on their own, caramel-less, naked as the day they were born….. cue incense now please!
Lets get this party started!
- 250g pkt plain biscuits – I use Arnotts Granita biscuits but you can select anything similar
- 150g melted butter
- 2 teaspoons gelatine powder
- 2 tablespoons boiling water
- 250g pkt cream cheese, cubed, at room temperature
- ½ cup caster sugar
- 300ml carton thickened cream
- 1 teaspoon vanilla extract
- 150g pkt Oreo biscuits, roughly broken
- 1 ½ cups granulated sugar
- ¼ cup + 2 Tbsp water
- 6 Tbsp salted butter
- 1 cup heavy cream
- Whipped cream
- Mini Oreos to go on top
- Caramel sauce
- Lightly grease a 20 x 30cm slice pan and line the base and sides with baking paper.
- Place the plain biscuits in a food processor and blitz until finely crushed. Add butter and process until combined.
- Press biscuit mixture firmly into base of pan. Refridgerate for 20 mins, until firm.
- In a small jug, whisk gelatine briskly with a fork into the hot water until it dissolves. Let it cool slightly.
- With an electric mixer, beat cream cheese and sugar until smooth. Beat in cream, vanilla and gelatine mixture. Then fold through the Oreo biscuits with a spatula.
- Pour mixture over the biscuit base and smooth to make it even. Chill for 3 hours or overnight, until firm. Cut into squares.
- If you are not serving these immediately store in an airtight container in the fridge until ready to dollop on the whipped cream, drizzle with the caramel sauce and whack on a couple of mini Oreos. Yum!
- You will need all your ingredients close at hand so you can work quickly once you get started.
- In a heavy based saucepan heat the sugar and water over medium/high heat whisking constantly until the sugar has dissolved. Once the mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
- When mixture reaches a dark amber color, add butter and whisk until butter has melted then remove from heat as soon as butter has melted. Wait a few seconds then carefully pour in cream whisking to combine as it bubbles madly, keep whisking until mixture is smooth. Allow caramel to cool for a few minutes then pour into a glass jar to cool completely. This sauce can be stored in the fridge until ready to spoon over your cheesecakes. OMG!!
EAT – CELEBRATE – ENJOY