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Oreo Cheesecake with Nutella Pudding

Oreos, nutella pudding and cheesecake in a wonderful combination. Just right for someone with a sweet tooth on a sunny day.

OREO CHEESECAKE WITH NUTELLA PUDDING
10-12 SERVINGS.

OREO BASE:
200 G OREOS
60 G BUTTER

Blend Oreos to fine crumbs, it’s okay if there are some coarser pieces in there.

Melt the butter and mix the two together.

Press it down into a 20 cm spring mould, lined with baking paper on the bottom and cake plastic on the sides.

Spread the mixture over the bottom of the spring mould and a few cm up the sides so that it forms a kind of pie shell, it will hold onto the pudding and bottom of the cheesecake so that they do not slide apart.

Place it in the fridge until the base has set.

PUDDING:
50 G SUGAR
15 G CORN STARCH
1 PINCH OF SALT
250 ML MILK
60 G NUTELLA
½ TSK. VANILLA SUGAR

Mix sugar, corn starch and salt together.

Pour the nutella in a saucepan and heat up at steady heat until it begins to melt.

Whisk the milk and vanilla sugar in and cook until it begins to thicken.

Turn down the heat and stir for a few more minutes or until the pudding holds its shape.

Spread the pudding on top of the oreo base, but inside the edges of the base.

Let it cool slightly before placing the cake in the refrigerator for a minimum of 2 hours until the pudding has set.

CHEESECAKE:
200 G CREAM CHEESE
SEEDS OF ½ VANILLA POD
25 G ICING SUGAR
2 SHEETS GELATINE
JUICE OF ½ LEMON
1 DL. HEAVY CREAM 38%
1 DL. BUTTERMILK

Soak the gelatine in cold water for 10 min.

Heat the lemon juice, squeeze the water out of the gelatine and melt it in the juice. Pour the mixture into a bowl and set it aside, letting the liquid cool until it is no warmer than your finger.

Whisk the cream cheese soft and creamier.

Add vanilla and icing sugar.

Pour the buttermilk and the cream in, a little at a time and whisk it well together

Finally, add the lemon juice with gelatine to the mixture in a thin stream, while stirring.

Spread the cheesecake over the pudding, it will spread up the sides and cover the whole cake.

Chill the cheesecake for at least a couple of hours, preferably overnight, until the cheesecake mixture has set completely.

Enjoy.

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