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Oreo Mousse Chocolate Cheesecake
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Lancewood Oreo Mousse Chocolate Cheesecake

Ingredients

Base:

115 g unsalted butter , melted
150 g mini Marie biscuits , finely crushed

Cheesecake:

385 g condensed milk
460 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
1 lemon(s) , juice of half the lemon
20 ml gelatine
30 ml cold water
250 ml cream , whipped

Oreo mousse:

200 ml cream , whipped
120 g Oreo chocolate

Ganache:

120 g Oreo chocolate
50 ml cream

Or

Oreo chocolate topping:

120 g Oreo chocolate

Method

Base:
Mix butter with biscuit crumbs. Press firmly into bottom of 25 cm springform 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.

HINTS & TIPS:

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

Recipe adapted from Chené Stoffberg, finalist of LANCEWOOD Cake-Off® 2016 .

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