Double Oreo Cheesecake Recipe

Melt the butter, add Oreo biscuit crumbs, stir evenly, compact with a spoon in a 6-inch cake mold, and then refrigerate for use. The cream cheese paste material is ready to use.

After the cream cheese is softened at room temperature, add fine granulated sugar, stir with an egg beater until smooth, add melted chocolate, and then add eggs and light cream in turn.

Sift in low gluten flour and mix well with a scraper.

After sieving, prepare for baking. preheat to 170C.

Bake at 170C for 20 minutes until the cake body rises slightly, and it is still in shape, Shape. Refrigerate for use.

Bake until as shown in the figure.

The frozen cheese paste material is ready to use.

The mixture of water, fine granulated sugar and eggs was heated to 82 C° by double boiler method, So as to play the role of sterilization. I use sterile eggs here, which makes me feel more at ease. After heating, put in the soaked gelatine tablets, melt and stir for use.

Whisk 35% cream to 7 for distribution.

Beat mascarpone cheese until smooth and free of particles. Add the heated egg yolk paste in several times and stir evenly.

Stir the whipped cream in three times and add the mascarpone cheese and egg paste mixture. The frozen cheese batter is finished.

Pour the frozen cheese paste into the baked chocolate batter, pour half, sprinkle some Oreo biscuits, and then pour in the remaining cheese paste. Put it in the refrigerator and refrigerate overnight.

After refrigeration overnight, cover the cake mold with a hot towel, and then push the cake out for use.

Sprinkle with cocoa powder and a delicious double cheese cake!

Simple and delicious.