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Oreo Cheesecake

ingredients

servings

6

Oreo cookies

300 grams

Butter

100 grams

Icing sugar

80 grams

Philadelphia spreadable cheese

500 grams

Isinglass

8 grams

Almond milk

3 spoons

Desserts from North America

Oreo Cheesecake

Oreo Cheesecake

with gluten with fish with lactose with nuts source of D vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oreo Cheesecake

Great cheesecake variant

Oreo Cheesecake step 1

step 1

FOR THE BASE: Use about 220 grams of bacon ore or stain the filling, which will be used to use it later. Then finely chop the 220 grams of oreo.

Oreo Cheesecake step 2

step 2

Dissolve 100 grams of butter in a pan and let it cool for a few minutes. Pour melted butter (not boiling) on ​​chopped cookies and knead fast.

Oreo Cheesecake step 3

step 3

With the dough create a base by placing the compound just made on a baking tray, and pressing it all with a spoon. Leave it in the fridge for at least 30 minutes.

Oreo Cheesecake step 4

step 4

FOR FARCITURE: At 500 grams of philadelphia, add the icing sugar, possibly a vanilla flavor flask, mix and add to the mixture, the stuffing cream of the cookies previously set aside

Oreo Cheesecake step 5

step 5

Dissolve the glue of fish by placing it in a basin with cold water, and then soften it in 3 tablespoons of warm almond milk (not boiled)

Oreo Cheesecake step 6

step 6

Add the molten glue to the compound, and add 4 full-length biscuits (gross) crushed with your hands, and mix everything or go to the planetarium. The secret is to mix well

Oreo Cheesecake step 7

step 7

Pour the over-the-counter mixture of cookies previously placed in the fridge and level with a spatula. Leave it in the fridge for at least 2/3 hours before eating.

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