Very simple Oreo cheesecake. Delicate mass and crunchy bottom

Oreo cheesecake This is a dessert for lovers of sweets of all ages. The bottom of cookies and creamy cheese stuffed with crumbs make everyone reach for the next pieces. This dough will work both on a daily basis and on holidays – because you will prepare it easily and quickly. It fits perfectly with afternoon coffee or tea. The cheesecake comes out so delicious that it will definitely not end with one piece.

Before you start baking, get the right sheet. A 22 cm cake tin will work well.

Bottom:

• 350 g Oreo cookies,
• 60 g of butter.

Cheese layer:

• 1 kg of cheese cheese,
• 230 g Oreo cookies,
• 5 eggs in size L or XL,
• 200 g cukru,
• 120 g of cream 18 percent,
• 2 packages of vanilla pudding,
• 1.5 teaspoons of vanilla extract.

Prepare the bottom. Put Oreo cookies in a kitchen work bowl and grind them into small crumbs. Add butter and mix the whole to obtain the consistency of wet sand. Put the form with a diameter of 22 cm with baking paper and smear with butter. Cookie mass of the bottom of the cake tin. Put it in the oven preheated to 160 degrees Celsius and bake for 10 minutes. Take out

Prepare a cheese layer. In a teddy bear, grate the cheese until a smooth and homogeneous mass. Add one egg, stirring well after each of them. Then add sugar, cream, pudding and vanilla extract. Mix at low speed to connect. Oreo cookies crumble into a fairly thick pieces above a bowl with cheese mass. Mix the cookies carefully with a spatula.

Pour the mass into the baked bottom and put the whole thing again in the oven for about 60 minutes. The center of the dough should be slightly shaky. Turn off the oven and open the door. Stand the cheesecake for about 30 minutes, and then remove it from the oven and leave it on the countertop for the next hour. Put the dough in the fridge for at least 5 hours.

Oreo cheesecake Serve cold. Keep it covered in the fridge and use it within 2 days.

Sources: Terazpoczy.pl