Recipe: No bake cheesecake with Oreo

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Recipe: No bake cheesecake with Oreo.

This no bake cheesecake is ultra creamy, has a crunchy base of Oreo cookies and contains a nice splash (let's say a full glass) of Baileys. That combined with a hint of coffee makes this cheesecake one that is irresistible.

Ingredients

For the base

• 500 g Oreo cookies
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

For the filling

• 2 tablespoons instant coffee powder
• 2 tablespoons hot water
• 225 g white chocolate
• 300 ml heavy cream
• 650 g cream cheese
• 200 g powdered sugar
• 1 tablespoon vanilla extract
• 235 ml Baileys

For the ganache

• 75 ml whipped cream
• 3 tablespoons Baileys
• 50 g dark chocolate

For garnish

• Whipped cream
• Coffee beans
• Chocolate shavings

It is also nice and easy that the cheesecake does not need to go in the oven. By swirling melted white chocolate through the filling, it remains firm without the need for gelatin.

Here's how to make the Baileys Cheesecake

• Crush the Oreo cookies or blend them in a blender. Melt the butter and add this along with the salt to the crushed cookies. Stir well.
• Place the cookie mixture in the springform pan and press down firmly with the back of a spoon.
• Dissolve the instant coffee powder.
• Melt the white chocolate in a bain-marie.
• Whip the heavy cream until stiff and store in the refrigerator.
• For the cheesecake filling, mix the cream cheese, sugar, and vanilla in a large bowl until smooth. Then gradually pour in the Baileys.
• Gently fold in the melted white chocolate until everything is well mixed. Do the same with the whipped cream that you have stored in the refrigerator.
• Spoon half of the cheesecake mixture on top of the cookie base in the pan. Add the dissolved coffee to the other half and mix well. Pour this on top of the other mixture in the pan.
• Cover the cheesecake and place it in the refrigerator for at least 9 hours.
• When you are ready to serve the cheesecake, you can make the ganache. For this, heat the heavy cream with the Baileys in a saucepan. Place the chocolate in a heatproof bowl and pour the heated cream with Baileys over it so that the chocolate melts. Stir well until smooth and shiny, and let cool.
• Once the ganache has cooled, you can pour it over the cheesecake.
• Decorate the cake with dollops of whipped cream, coffee beans, and chocolate shavings.