Oreo Cheesecake

My first encounter with deliciously naughty Oreo Cheesecake was at Spiga, a beloved Bangalore al-fresco resto-cafe that closed down about two years ago. Since then the owners have opened a resto-lounge - Couch, aiming for a retro-chic club atmosphere, showcasing a few old favourites, but the simplistic, hit-the-spot dishes like the infamous House Salad, Lemon Fish, Herb Crusted Rack of Lamb and Oreo Cheesecake seem to have sadly disappeared forevermore.

The inspiration for re-creating this classic Spiga dessert is my boyfriend a.k.a personal trainer and incredible hulk, Sameer. For us Sundays mean skype dates (the modern preserve of long distance relationships) and for Sameer it signals the end of a long week - a "cheat day" from his rigorous health regime, legitimising an entire day of sin - gorging on pints of Baskin Robbins Pralines and Cream, Pepperoni Pizza and Quarter Pound Buttery Beef Steaks! About two months ago in between one of our skype dates I caught him scoffing not one, two or even three, but an entire sleeve of Oreo cookies discreetly! And when I, the appalled food snob confronted him, he claimed they were meat cutlets! While I am never going to let him live that one done, this dessert is a super simple treat that will disappear in no time!



Ingredients: 1 pack Oreo biscuits (12-14 pieces or 150g); 70g butter; 100g caster sugar; 250g softened cream cheese; 120ml whipping cream; 50ml UHT full cream milk; 1 tblsp Gelatine

Method: Prepare a loose bottom or spring form round cake tin. Wrap the loose base of the tin with aluminium for easy removal of cake later. Separate the oreo biscuits’ cream into a bowl. To make the base, crush 10 pcs Oreo biscuits till fine, a blender will ensure its fine. Add in the softened butter to the crushed biscuits and mix well. Spread the crumbs evenly onto the prepared cake tin. Press firmly over the base and refrigerate it at least for about 30 mins or chill it until firm.

Meanwhile, beat the softened cream cheese with castor sugar till creamy and pale. Add in whipping cream and the oreo biscuits cream (separated from the biscuits) and mix well. Heat up the full cream milk and gelatin in a pot. Keep stirring till it boils and make sure the gelatin is dissolved. Then set aside to let it cool down for a minute or two, until about 60 C degrees. After that, pour the gelatin mixture into cheese filling and mix well. Crush/break the remaining 2 pcs of Oreo biscuits into chunks. Fold in the crushed biscuits into the cheese filling. Pour the cheese filling over the chilled biscuit base and chill it over night or chill it until firm.