menu

 
                                
 

Tuesday, January 17, 2017

A GIANT OREO! Oreo No Bake Cheesecake

This is our first 2017 recipe post! After a well rested vacation, we are back with one grand recipe which is so easy to make yet still looks so good for Instagram or just to wow your family!

This No Bake recipe is for all the people who doesn't have an oven~ Perfect for anyone.

Making a Giant Oreo into a well made cheesecake, this is perfect for the Oreo lovers...

If you like Giant Recipes, feel free to leave a suggestion in our comment section here or on our video.


Infographic Recipe will be updated soon!

Giant Oreo No Bake Cheesecake 
Yields 9 inch cake

Ingredients
300g (10.5 oz) White chocolate
100g (1/2 cup minus 2 tbsp) Heavy cream
280g (10 oz) Cream cheese, soften
7.5g (1 1/2 tsp) Vanilla extract
300g (1 1/4 cup) Heavy cream
450g Oreo crumbs (56 Oreos)
180g (3/4 cup) Unsalted butter, melted

Black candy melts

Template Here!

Method
1. Separate the Oreos and filling into 2 bowls
2. Pulse half of the cookies into fine crumbs
3. Add in half of the melted butter and stir it until evenly coated
4. Press the mixture into a 9 inch tart pan and flatten it with the back of a spoon
5. Refrigerate crust until filling is ready
6. Melt white chocolate, Oreo crème filling and 120g (1/2 cup) of heavy cream together, gently
7. Let it cool to room temperature
8. Beat cream cheese until smooth
9. Add in ganache and mix until incorporated
10. Whisk the remaining heavy cream and vanilla to soft peaks
11. Fold the 2 mixtures together
12. On the crust, set an 8 inch mousse ring in the middle and line with acetate
13. Pour in the cheesecake mixture and smooth the top with a spatula
14. Gently lift the pan and drop it to remove large air pockets
15. Cover with plastic wrap and refrigerate until set, around 6 hours or overnight
16. Remove cake from the tart pan and repeat step 2-5 to make another crust
17. Put the other crust in the freezer for 30 min to ensure it will not fall apart
18. Put cake on a serving platter and remove the mousse ring and acetate, refrigerate until the other crust is firm
19. Remove the tart crust from the pan
20. Unmould and flip the other crust to sandwich the cheesecake filling
21. Return it back to the fridge for another 30 minutes
22. Secure the template on a board and lay on a sheet of acetate
23. Melt black candy melts and pipe on the details tracing the template
24. While the pipe design is still warm and have not set, flip it over and align it with the cake
25. Adhere it on top and slightly press for it to make good contact
26. Return cake into the fridge until the candy melts set
27. Slowly lift up the acetate to reveal the transferred design

Tips
I. If you have two 9 inch tart pans, you can make both crust together to save time
II. There is no added sugar in this recipe, so if the recipe is too sweet/rich for your taste,to adjust, we found that there is a “mildly sweet” Oreo in the market. Use that to substitute
III. If your piped designs set before you can transfer it, gently microwave the acetate or heat the design with a hair dryer
IV. This recipe does not contain gelatine, so it is a softer cake texture but it holds its’ shape pretty well
V. Remember to mirror scale and mirror the template before printing!


Links to Supplies:
9 inch Tart Pan
8 inch Mousse Ring
Black Candy Melts
Acetate Sheets
Mini Food Processor












Hope you guys enjoy this weeks [How To's]

See  you next week :)

xo
D

No comments:

Post a Comment