No Bake Oreo Cheesecake
cm round cake pan
For the crust:
20 units Oreo cookies
(3/4 stick) melted butter
For the cream cheese filling:
(2 packs) cream cheese (like Philadelphia)
(1 ½ cups) creamy ricotta cheese
(1 cup + 3 tbsp.) sugar powder
(8 tbsp.) instant vanilla pudding powder
(2 cups) cold whipping cream
For the chocolate ganache:
(1/2 cup) whipping cream
Chocolate Brownie Oreo cookies
In a food processor with a steel blade grind the cookies into a thin powder.
Add melted butter and mix until combined.
Transfer the crumbs to the bottom of the pan and press firmly to form a crust.
Freeze for about 30 minutes.
Cream cheese filling:
In a large bowl, whisk cream cheese, ricotta cheese, powdered sugar, vanilla pudding and vanilla extract for a uniform batter.
In a mixer bowl whip cream until you get a very firm whipped cream.
Fold the whipped cream into the cream cheese batter until you get a uniform stable cream filling.
Pour the filling over the crust and straighten the top with a palate knife.
Freeze the cake for 4-5 hours, or until it is completely frozen.
Chop the chocolate and put in a bowl.
Add cream and melt together in the microwave or over double-boiler until everything is melted and you get a shiny ganache.
Cool the chocolate ganache for about 1 hour at room temperature until it is slightly thickened.
Pour the coating over the top of the cake and let it run slightly on the sides.
Garnish with Chocolate Brownie Oreo cookies and serve.
The cake is kept in a closed container in the refrigerator for up to 5 days.
Add the cookie decoration on top when serving.
It is important to use cream cheese with at least 25% fat to keep the cake stable.
You can use Oreo cookies of any kind you like - both for decoration and in the crust.