Recently I have been in a cheesecake mood, probably because I bought some new springform pans. I spied this free Kraft's recipe from one of my shopping trips at the supermarket and decided to give it a try since it involved no baking. I also had a pack of Oreos and some cream cheese left over from my previous cheesecake and souffle efforts so this was just perfect.
The original recipe is for a lamington tin of 18cm to 28 cm but I halved the portion and used my new 18cm round springform pan instead. Turned out perfectly as I wanted smaller portions since there is only two of us. As it is a no bake cheesecake, you need to keep it chilled at all times or else it melts in our tropical weather and you get a splodge of cheesecake instead. I liked it and luckily it was a tiny portion I made as it's quite rich. Although it's pretty easy to whip up, I think I prefer the baked ones and that will be the next thing on my list of to-dos.
Kraft Philadelphia Cookies and Cream Cheesecake
350 grams Oreo Cookies
80 grams butter, melted
375 grams block Philadelphia Cream Cheese, cubed and softened
1/2 cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream
3 teaspoons powdered gelatine, dissolved in 1/4 cup boiling water
200 grams Toblerone, white chocolate, melted and cooled
Place 250 grams of Oreo cookies into food processor. Process into fine crumbs. Add butter and process to combine. Press mixture into an 18 cm - 28 cm lamington tin lined with cling wrap. Refrigerate for 30 minutes.
Beat the Philadelphia cream cheese, sugar and vanilla until smooth. Then beat in the cream. Stir through the gelatine mixture and the melted toblerone white chocolate.
Chop remaining cookies, stir through remaining Philadelphia mixture and pour over the Oreo biscuit base. Cover and refrigerate until set. (I left it overnight) Cut into slices or squares to serve.