Ingredients
800 g Quescrem Natural
600 g cream 35% M.G.
600 g Oreo cookies
40 g whole milk
160 g butter
200 g sugar
24 g gelatin leaves
Preparation
1
For the Oreo base
Remove the filling from the cookies and crush the cookies (put them in a plastic bag and break them with a rolling pin or similar).
Melt the butter and integrate it with half of the cookie powder.
Cover the base of the mold with the previous mixture.
2
For the Cheesecake
Hydrate the gelatin sheets in plenty of cold water.
Heat the milk, cream, Quescrem Natural and sugar until a homogeneous mass is formed. When boiling, add the previously hydrated gelatin leaves and stir until blended.
3
Mounting
Cover the base with the Quescrem Natural filling and smooth with a spatula.
Let cool overnight and finish decorating with the remaining half of the Oreo base that we have not used before. We can use larger pieces of cookie as well.
