Ingredients
Method
Preparation
- Grease and line an 18cm x 28cm baking tin with baking paper; set it aside.
- Crush the Oreo cookies into fine crumbs. Mix with melted butter until combined, then press into the prepared tin to create the crust. Chill in the fridge.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese, caster sugar, and vanilla extract until smooth and creamy.
- Slowly add in the thickened cream, dissolved gelatin, and cooled melted white chocolate, mixing until fully combined.
- Gently fold in a few slightly broken mini Oreos for added texture.
Assembly
- Spread the Oreo mixture evenly over the prepared crust. Top with remaining mini Oreos, then return to the fridge to set for about 3-4 hours or until firm.
- Once set, cut the cheesecake into squares and store leftovers in an airtight container in the fridge for up to one week.
Notes
Use high-quality cream cheese for the best taste. Ensure gelatin is fully dissolved and cooled before adding. Allow enough time for the cheesecake to set for perfect slices.
