You are going to tell me that those are the Christmas holidays and that I am totally off topic with my cheesecake! Certainly, you are not wrong.
But this year, we do not receive. Neither for Christmas or for New Year. So I took advantage (and I will enjoy tonight) to put my feet on the table on both occasions. It's rare. Even non-existent.
This does not mean that I went on a kitchen strike for 2 weeks, be careful!
We had a family for several days during school holidays. And I could not let them starve between two festive meals! I wanted to go on recipes that had hit me in the eye. This one is part of it. I had only one desire: to realize it quickly, and taste it.
I must say that it is tasty and that it can be easily served at the end of the meal because it remains light and fresh despite its greedy and decadent!
INGREDIENTS
- For the crisp base:
- 300 grams of Oreo
- 80 grams of butter
- For the cream:
- 250 grams of mascarpone
- 25 cl of milk
- 100 grams of sugar
- 3 sheets of gelatin
- Decoration: 3 Oreo (picked from 300 grams) and caramel
INSTRUCTIONS
- Start by preparing the crispy base:
- Open each Oreo, collect and collect all the white parts of the Oreo. Mix the biscuit part of the Oreo.
- Melt the butter, and mix it with the crumbled cookies.
- Place this mixture in a 22 cm (or circle) hinged pan, packing well at the bottom and rising 4/5 cm on the sides.
- Bake at 180 ° C for 10 min.
- Let cool. Meanwhile, prepare the creamy portion.
- Soften the gelatin in a bowl of cold water for 5 minutes.
- Heat the milk, and pour the gelatine out of the heat. Mix well.
- In a bowl, pour the mascarpone, the sugar, the white parts of the Oreo, and the milk.
- Whip it all to make a homogeneous mixture, and pour it on the base in Oreo.
- Put in the refrigerator for the night.
- The next day, decorate the surface with Oreo biscuits, caramel or even melted chocolate.
