Cheesecake: double strawberry and oreo
Chef:
Sheila Kiely
I played around with a lot of cheesecake recipes until I devised one with a filling that I really like. It is lent a bit of lightness with the jelly and indulgence is still ensured with the addition of whipped cream. My eldest child Johnnie came up with the idea of using Oreo cookies in the base and this goes down really well with kids. Ideally make this the night before as it needs a couple of hours to set properly. You will need a 23cm spring-form tin.
28 Oreo cookies (2 x 154g pack)
75g unsalted butter
135g packet lemon or strawberry jelly
100ml cold water
450g Philadelphia cream cheese (2 x 225g pack)
50g icing sugar
150ml cream
Lemon version
1 lemon and handful of raspberries
Lemon zest to decorate
Fresh raspberries to decorate
Strawberry version
1 x 400g canned strawberries in syrup
Fresh strawberries
25g grated chocolate, 70% cocoa, to decorate
Preheat the oven to 160oC/Gas Mark 4.
Put the oreo cookies in a plastic bag and crush into crumbs with a rolling pin or blitz in a mini chopper.
Melt the butter, combine with the cookie crumbs, and mix well.
Press the cookie mix into the base of the 23cm spring form cake tin and compact well together with the back of a spoon.
Bake in the oven for 10 minutes, take out and leave to cool. Switch off the oven.
Put the jelly in a microwave proof jug with 100ml cold water and microwave for 1 minute. Mix well until fully dissolved.
Bring the level of the jelly up to 400ml in the jug by adding in either the juice of the lemon and cold water or the strawberry syrup from the can of strawberries (depending on which version you are making.)
Place the jelly in the fridge to set for 1 hour.
Lightly whip 150ml of cream until just beginning to form peaks and set aside.
Use an electric mixer to cream the Philadelphia cheese and semi-set jelly together with 50g icing sugar until smooth.
Fold the cream and strained canned strawberries or a handful of fresh raspberries into the cheesecake mix and pour over the Oreo cookie base.
Leave to set for a few hours or ideally overnight.
Serve decorated with fresh strawberries and grated chocolate or fresh raspberries and lemon zest.
Serves
6-8
Main ingredients
Dairy, Chocolate, Fruit
Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Cheesecake
Level of Difficulty
Easy
