Who doesn’t love a bit of cheesecake, especially when it’s got Oreo cookies in the mix and the base.
I made this for our family Easter dinner. I made the usual roast dinner but as always, the best part of special dinners is the special dessert.
After a few botched desserts recently, I needed this one to regain some of my reputation and bolster my cooking ego.
Needless to say, I wouldn’t be putting this one in the blog if it hadn’t gone down well. I made individual cheesecakes on this occasion but cooks just as well in a 12 inch cake pan. I love the feeling of having a dessert all to my self and using a medium to large size ramekin was perfect.
As it was Easter I decorated the top with come chocolate ganache and some crushed and whole mini eggs. You can decorate this with whatever you like.
300g cream cheese
1 large egg
75g icing sugar
12 Oreo cookies
1 tsp vanilla extract
1 tsp honey
100g good quality chocolate (I’ve used 70% cocoa dark chocolate here)
1 tbsp heavy cream ( I used a slash of milk to thin the ganache slightly)
Bag of mini eggs ( as much or as little as you want)
- Place the Oreo cookies in a food blender and process until they are like crumbs.
- Add the honey and mix. You can use a little melted butter which is the most popular method. I like the hint of honey in the base.
- Line the ramekins with half to two thirds of the cookie crumbs. Press the mixture in firmly to create the base. Place in the fridge whilst making the cheesecake mix.
- Combine the mascapone and cream cheese with a hand mixer.
- Whisk the egg and add to the mix a little at a time. Do the same with the icing sugar.
- Add the vanilla extract and mix until little and fluffy.
- Spoon and fold in the remaining cookie mixture left over from the base. Be careful not to add too much as it will end up making a very thick mix.
- Spoon in the mixture to the ramekins. Fill to about 1 – 1.5 centimeters from the top of the ramekin. This leaves space for the ganache.
- Fill a large roasting pan with the ramekins and fill the pan with water so that the ramekins are half to two thirds submerged in a water bath. This helps cook an even cheesecake which I find is even more important when cooking in the ramekins. I tries it without and found the sides got too much heat and resulted in a pretty awful cook.
- Cook in a preheated oven at 160 degrees Celsius for 30-35 minutes.
- Carefully remove the ramekins from the water and cool on a rack before adding the ganache
- Heat the cream and dash of milk on a low heat until warm.
- Chop or finely grate the chocolate.
- Add chocolate to the cream and stir whilst off the pan is off the heat until it has combined and is a velvety and moderately thick consistency. I like it to be able to run easily off the spoon a bit like honey does.
- Add to the ramekins and decorate with crushed and whole mini eggs.
I hope you enjoy it as much as we did.