As you already know, this week I’m going on vacations and I am sooo excited, especially because I’ll be meeting my goddaughter for the first time and also see my two BFFs! The other good thing about my vacations is that I’m traveling to Spain, which means I’ll be eating a whole lots of ham and drinking a looooot of wine!
Anyways, while I’m still here, I need to focus on storing up the fridge for my husband so he can eat in while I’m gone, otherwise he’d stick to Five Guys, Indian food, and beer. As you all know, he has a SUPER sweet tooth and I must leave him a good dessert to last for at least a couple of days. Oreo cheesecake is always a good option and to be honest I’m making it out of guilt for leaving him alone for so many days.
The first thing you’ll want to do is separate the cream from the oreo cookies, and put it aside. Then, grind the cookies until they become a powder to make the base. Melt the butter, mix it with the biscuit powder and place it in a bowl.
Then, add 200 grs of cream cheese, the oreo cream, and sugar, then mix everything very well and put it in the refrigerator.
Now, heat three tbs of cream, to dissolve the gelatin in it and let it cool a little. Place the rest of the cream in a bowl and beat well, then add the mixture of cheese and sugar prepared before.
Add the cookie pieces to that mixture and integrate the ingredients with wraparound movements. Now add the gelatin.
Add all the mixture in the mold, with the oreo base, and leave it in the refrigerator for at least 3 hours. When ready, remove it from the pan and add another layer of crumbled biscuit with melted butter on top.
I am sure that at every bite my husband will forgive me for leaving him and will want me to come back soon to make this super cake again.