Oreo Cheesecake with Caramel

Delicious and creamy cheesecake topped with a salted caramel sauce and crunchy biscuits. You do not need a large portion to satisfy you, as the taste is heavy, but at the same time soft and crisp. In addition, the cake is freezer-proof, even with decorations, it just needs to be wrapped well in first clingfilm and then aluminium foil.

OREO CHEESECAKE WITH CARAMEL
10-12 SERVINGS

BISCUIT BASE:
150 G OREOS
100 G OAT BISCUITS
1 TBSP COCOA POWDER
125 G BUTTER

Blend oreos and oat biscuits to a fine crumbs – either in a food processor or a mini blender.

Put the crumbs in a bowl and add the cocoa powder.

Melt the butter and mix it with the biscuit crumbs. The texture should resemble like wet sand.

Pour the mixture into an 18 cm spring mould, lined with baking paper on the bottom and cake plastic on the sides.

Press the mixture well into the sides and bottom so that the bottom is roughly the same thickness throughout.

Place the base of the freezer while making the rest.

CHEESECAKE FILLING:
3 SHEETS GELATINE
JUICE OF 1 LIME
100 G WHITE CHOCOLATE
200 G CREAM CHEESE
125 G ICING SUGAR
1/2 VANILLA POD
300 G HEAVY CREAM
200 G MIXED OREOS

Soak the gelatine in cold water 5-10 minutes.

Heat the lime juice up to just below the boiling point.

Squeeze the water out of the gelatine and melt it in the warm juice.

Allow the juice to cool until it is finger-warm.

Whisk cream cheese, vanilla and icing sugar light and fluffy in a bowl.

Melt the chocolate and gently fold it into the cheese mixture.

Add the cooled lime juice and fold it into the cheese mixture until the mix is soft and smooth.

Whisk the cream to soft peaks.

Fold the whipped cream into the cheese mixture.

Crush the various oreos into large pieces and fold them into the mix.

Distribute the cream cheese filling on top of the biscuit bottom and place the cake in the fridge for 3-4 hours or overnight.

CARAMEL FUDGE:
50 G HEAVY CREAM (38%)
25 G SUGAR
30 G GLUCOSE SYRUP
30 G VALRHONA DULCEY CHOCOLATE
1 TSP VANILLA SUGAR
25 COLD BUTTER, CUBED
FLAKY SALT

Cook all ingredients except butter in a saucepan until thickened, about 10 minutes.

Remove the pan from the heat and add the butter. Let it cool slightly.

Spread the warm caramel fudge on top of the cake, sprinkle with flaky salt.

DECORATIONS:
MIXED OREOS, BROWNIE, DOUBLE CREAM, REGULAR
VALRHONA CRUNCH PEARLS

Decorate the cake with oreos and pearls and place it in the fridge for at least five hours before serving.

Take it out of the fridge about 30 minutes before serving, so the cake is not hard and solid.

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