CHILLED OREO CHEESECAKE

sya_annur@myresipi.com

Cheese cake, tak perlu bakar

Bahan-bahan ( 8-12 )

• 200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
• 100g chocolate sponge cake, mashed
• 60g butter, melted
• For the topping: 500g cream cheese, at room temperature
• Finely grated rind of 1 lemon
• 65g butter, at room temperature
• 100g castor sugar
• Juice of 1 lemon
• 3 tsp gelatine
• 1 1/4 cups whipping cream, whipped until just stiff
• 50g Oreo biscuits (cream removed), crushed coarsely

Cara-cara

• Lightly grease a 20cm spring form pan. Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.
• Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.
• Transfer mixture into the spring form pan; spread evenly. Use a flat-bottomed glass and press mixture evenly over the base. Refrigerate for 30 minutes or until firm.
• Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.
• Mix lemon juice and gelatine in the microwave oven. Heat on power high for 30 seconds, uncovered.
• Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.
• Gently fold whipped cream into cream cheese mixture. Stir in biscuit crumbs and pour mixture into a prepared cake tin. Refrigerate for at least three to four hours or until set.
• To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.