Oreo Cheesecake
Description
Homemade baked goods for tea. The key ingredient in cheesecake is the cheese, and it's very important to choose the right one. Unfortunately, cottage cheese won't provide the necessary texture and flavor for a traditional cheesecake, so I recommend using cream cheese (mascarpone or another type). Make sure the cream cheese isn't too salty, otherwise the cheesecake might lose its proper taste. Instead of gel food coloring, you can use powdered coloring previously diluted with water. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. First, separate the Oreo cookies and discard the filling, as it is not needed for this recipe. Place the cleaned cookies into a blender and crush them into dry crumbs.
- 2
Step 2
2. Melt the butter and add it to the crushed cookies. Mix well until a uniform mixture is obtained.
- 3
Step 3
3. Line the bottom of a springform pan with parchment paper. Press the cookie and butter mixture evenly into the pan to form the base for the cheesecake (it's convenient to use a glass for this). Refrigerate the base for at least 30 minutes.
- 4
Step 4
4. Pour water over the gelatin and leave it to swell for 20 minutes.
- 5
Step 5
5. Lightly beat the cream cheese with a mixer. Add sour cream and a few tablespoons of cocoa to make the mixture slightly chocolate in color.
- 6
Step 6
6. Take 180 milliliters of milk, add sugar to it. Heat the mixture until very warm, but by no means hot. Add the swollen gelatin and dissolve it. Mix the gelatin with the milk into the cottage cheese mixture. Beat everything with a mixer until no lumps remain.
- 7
Step 7
7. Tint the mixture red; I used gel food coloring for this. Mix well to ensure an even color. Spread the filling over the base and refrigerate for at least 4 hours.
- 8
Step 8
8. You can decorate the cheesecake before or after it sets.