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
2
For the Cheesecake
3
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.
Hydrate the gelatin sheets in plenty of cold water.
Heat the milk, cream, Quescrem Natural and sugar until a homogeneous mass is created. When it boils, add the previously hydrated gelatin sheets and stir until blended.
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.
