Biscoff Peanut Butter Oreo Cheesecake

Calling all Biscoff and peanut butter lovers! This recipe is perfect for you!

Serves 12

Ingredients 

200 grams digestive biscuits crushed (you can use Lotus Biscoff or Oreos if you prefer)

80 grams unsalted butter (melted)

360 grams philadelphia cream cheese (full fat)

300 ml double cream or whipping cream (lightly whipped)

1 jar (380-400g) of Biscoff biscuit spread, original or crunchy

2  1/2 tablespoons of cold water

2  1/2 teaspoons of gelatin

1-2 packets of peanut butter Oreos

Extra cream for decorating (optional) 

Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Put the crushed  biscuits in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. Refrigerate while you make the cheesecake mixture.

You can use 1 or 2 packets of Oreos, up to you. Cut 12 Oreos into halves and place them in a airtight container for decoration later. Cut the rest of the Oreos into small pieces.

Put 2 1/2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside.

In a large bowl whip the philadelphia cheese until smooth.

Add in the dissolved gelatin and mix well.

Add the Biscoff spread and mix till well combined.

In another small bowl whip the cream till soft peaks (make sure not to over whip the cream) Gently fold the cream into the cream cheese mixture till combined.

Depending how you want the cheesecake to look inside, you can just fold in the pieces of Oreos into the mixture and just pour the mixture onto the biscuit base. Or if you a want a neat layer of Oreos in the middle like in the picture, divide the mixture into two equal bowls. Pour one bowl of cheesecake mixture onto the biscuit base, spread and smooth it out with a angled blade pallet knife. 

Place the Oreos on top leaving about a centimetre away from the edge and carefully pour the other bowl of cheesecake mixture on top. Spread and smooth out the mixture evenly with a palette knife trying not to move the Oreos below.

Chill for 4-5 hours, ideally overnight.

Remove from tin. Cut into 12 pieces. Decorating with cream, Oreos and biscuit crumbs.

Enjoy! :) xx

If your not a fan of Oreos you can leave them out, taste just as good :)

Nutella Cheesecake

I was so happy when I put this simple, yummy cheesecake recipe together, couldn't wait to share this with you all! Hope you will like this recipe as much as I do!

I came up with this recipe, all to do with the unopened jar of Nutella which has been in my cupboard for the past 6 months. I knew if it continues to stay there, I will just end up opening the jar and start eating it with a spoon! Haha yes i'm that bad! So I thought maybe I can make a cheesecake with it and i'm so glad that I did! It's my new favourite cheesecake recipe now. Quick and easy to make and simply delicious!

Serves 12

Ingredients 

2 packets Oreos (154g packets)

80 grams unsalted butter (melted)

400 grams philadelphia cream cheese (full fat)

300 ml double cream or whipping cream (lightly whipped)

300 grams Nutella 

2 tablespoons of cold water

2 teaspoons of gelatin

12 Ferrero Rocher (optional) Or use some fresh fruit to decorate

• Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Remove the fillings of the Oreos. Discard the filling. Finely crush the Oreo biscuit and put them in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. Refrigerate while you make the cheesecake mixture.
• Put the 2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside until needed.
• In a large bowl whip the philadelphia cheese until smooth. Add the Nutella and whip till its well combined.
• Add in the dissolved gelatin and mix well (gelatin should be like liquid, if it has turned into jelly heat it back in the saucepan.
• In another small bowl whip the cream till soft peaks (make sure not to over whip the cream) Gently fold the cream into the cream cheese mixture till combined and pour into the prepared biscuit base. Spread and smooth out the mixture evenly with a palette knife.
• Chill for 4-5 hours, ideally overnight.

Un-mould the cheesecake and cut into 12 equal pieces. Place a Ferrero Rocher on top of each slice or decorate with some fresh fruits.

                         

Light, smooth and creamy!

Enjoy! 

Remember to leave a comment below if you've tried the recipe, I would love to know what you think of my recipe. You can also tweet me a picture on Twitter of your cheesecake or show me on Instagram xx

Oreo & White Chocolate Cheesecake

Another simple and easy cheesecake to make. I love Cookies & Cream flavour ice-cream especially Haagen-Dazs and this taste just like it but a cheesecake version!

Serves 12
Ingredients
3 x 154g packet Oreo
Mini Oreos for decorating
75 grams unsalted butter (melted)
300 grams cream cheese (room temperature)
300 ml double cream (or whipping cream)
150 grams white chocolate
1 tablespoon water
1 teaspoon gelatine

• Lightly grease a 8 or 9 inch springform cake tin or a mousse ring with butter. 
• Remove the filling of some of the Oreos until you get 200grams of just biscuits to use for the base. Discard the filling. Finely crush them and put them in a bowl. Add the melted butter and mixed till combined. Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake mixture.
• With the rest of the Oreos cut them up into small pieces.
• Put the tablespoon of cold water in a small bowl and add in the teaspoon of gelatine and place the bowl in a small saucepan of simmering water till the gelatine dissolves.
• Melt the chocolate over a bain-marie or double boiler.
• In a large bowl whisk the cream cheese till smooth. Add in the gelatine and melted chocolate and mix till smooth and combined.
• In a smaller bowl lightly whip the cream till it forms soft peaks (make sure not to oover whip) Then gently fold into the cream cheese mixture and mix till combined.
• Stir in the pieces of Oreos then pour the mixture over the prepared biscuit base.
• Spread the mixture evenly over the biscuit base with a palette knife until its smooth and even. Refrigerate for at least 4 hours, ideally over night. 

 

Remove the cheesecake from the tin and cut into 12 pieces and place a Oreo on top of each slice.

Take the cheesecake out of the fridge and leave for 15-30 minutes before serving .

I would love to know how you all got on with the recipe. Enjoy! xx

Toblerone Cheesecake

Okay my first recipe post and surprisingly its not a cake recipe! I've decided to share my Toblerone cheesecake recipe first, and not a cake recipe because its one of my most popular photos on Twitter and Instagram. My followers seem to love this just by looking at the photo I posted! It's also one of my favourite cheesecakes, simply because its quick and easy to make and seriously who doesn't like Toblerone?

Serves 12 

Ingredients 

200g digestive biscuits, finely crushed 

90g unsalted butter melted 

300g philadelphia cream cheese

300ml double cream (lightly whipped)

200g toblerone, melted (plus one extra bar for decorating)

1. Lightly grease a 8inch springform cake tin or a mousse ring with butter. Put the crushed biscuits in a bowl and add the melted butter. Mix till combined. Press mixture over base of the tin evenly. Refrigerate while you make the cheesecake.
2. Melt the 200g of toblerone chocolate over a bain-marie (water bath) or double boiler
3. In another bowl mix philadelaphia cheese until its smooth. Pour the melted chocolate into the creamcheese.
4. Mix till combined.  
5. Pour in the lightly whipped cream and fold in gently until well combined.
6. Pour the mixture into the prepared biscuit base.
7. Spread the mixture evenly over the biscuit base with a palette knife.
8. I am a bit of a perfectionist so I do pay more attention at this stage. Just by spending a couple of more minutes smoothing out the surface, it will make a lot of difference to the look of  your end result. When you think the top is smooth and even refrigerate for at least 5 hours, ideally over night.
9. De-mould the cheesecake.

Cut into 12 pieces and place a piece of Toblerone onto each cheesecake and serve. Enjoy!

Hope you enjoyed my first recipe post. Do let me know how you got on. I would love to hear your thoughts and comments.     

 

 

New version of a old favourite! June 2015

 Toblerone and Oreo Cheesecake!

 

If you love Toblerone and Oreos then you must try this! Use the same ingredients above and add a packet of cut up pieces of Oreos into the mixture after you've mixed in the cream.

 

 

 

 I used chocolate filling Oreos with this one.

 

 Delicious!

Enjoy! xxx