Dessert

LANCEWOOD® OREO MOUSSE CHOCOLATE CHEESECAKE

8

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

Fridge

Ingredients

Base:

115g unsalted butter, melted

150g packet Marie biscuits, finely crushed

Cheesecake:

385g can condensed milk

2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature

Juice of half a lemon

20ml gelatine

30ml cold water

250ml cream, whipped

Oreo mousse:

200ml cream, whipped

120g Oreo chocolate

Ganache:

120g Oreo chocolate

50ml cream

Or

Oreo chocolate topping:

120g Oreo chocolate

 

Method

Base:

Mix butter with biscuit crumbs. Press firmly into bottom of 25cm springform pan. See Notes below for 20cm pan.

Cheesecake:

Use electric beater and beat condensed milk, cream cheese and lemon juice. Set aside. Sprinkle gelatine over water. Leave to stand for 5 minutes, then microwave gelatine for 10 seconds. Remove and stir. Repeat. Do not boil gelatine. Cool slightly. While beating, add gelatine slowly to cheesecake mixture. Fold cream into cheesecake mixture. Pour into prepared pan. Refrigerate until set (about 2 hours).

Oreo mousse:

Melt chocolate and leave to cool slightly. Fold chocolate into cream until smooth. Spoon on top of cheesecake layer and spread evenly. Refrigerate until set. 

Ganache:

Melt chocolate, add cream and stir until smooth. Pour ganache over Oreo mousse layer and refrigerate until set. Serve with fresh raspberries, strawberries or cherries.

Notes:

If using 20cm springform pan, use 100g biscuit crumbs and 85g butter. Instead of Oreo chocolate, use Peppermint Crisp chocolate, Snickers or Bar-One.

Recipe adapted from ChenéStoffberg, finalist of 2016 Lancewood Cake-Off®.

Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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