Skip to content
Oreo Cheesecake
CRUST
- 15 Oreo Cookies (crushed)
- 30 g Butter (melted)
CHEESECAKE
- 1 Tub Cream Cheese
- ½ Cup Sugar
- 2 Eggs
- 1 tsp Flour
- ½ Cup Cream
- 2 tsp Vanilla Essence
- 6 Oreo Biscuits (roughly chopped)
TOPPING
- 1 Cupped Whipped Cream
- 6 Oreo Biscuits (roughly chopped)
- Chocolate Sauce
- Wrap the bottom of the spring form pan with tin foil
- Combine the crushed oreo and melted butter together
- Press the oreo crumbs into the bottom of the pan- set aside
- In a bowl beat the cream cheese then add the sugar, ensure it is well combined
- Add the eggs, one at a time
- Add the flour, cream and vanilla and mix well
- Fold in roughly chopped oreos
- Add cheesecake mix to the pan
- Wrap in foil
- Add 1 cup of water to the Russell Hobbs pressure cooker as well as the trivet
- Place the pan into the pressure cooker and close the lid
- Set on steam
- Once ready remove from the pressure cooker using a glove
- Allow to cool, once cool refrigerate over night
- For the topping add ingredients together and garnish cheesecake
