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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 Chené Stoffberg, finalist of 2016 Lancewood Cake-Off®.
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