Oreo and blackberry cheesecake

Oreo and Blackberry Cheesecake – A Holiday Delight

Holidays are special moments, and this year, I decided to bring a touch of sweetness into the lives of my loved ones. When my husband and my dear sister celebrated their birthdays just two days apart, I knew I had to prepare a shared cake for them. But not just any cake! I wanted something light, fruity, and flourless – a perfect cheesecake for the occasion. I firmly believe that a cheesecake can be delicious without the addition of gelatin. So, I invite you to discover the recipe for this Oreo and blackberry cheesecake, which is sure to delight everyone!

Preparation time: 30 minutes
Chilling time: 7 hours
Total: 7 hours and 30 minutes
Servings: 10

Necessary ingredients

*For the cookie crust:*
- 170 grams oatmeal cookies (or Oreo cookies for an even more intense flavor)
- 15 grams shredded coconut
- 35 grams ground almonds
- 25-30 grams honey (adjust to taste)
- 60 grams melted butter (82% fat)

*For the cheese filling:*
- 300 grams Esquisa cream cheese
- 100 grams Philadelphia cream cheese
- 230 ml liquid cream
- 1 teaspoon vanilla sugar
- 3 packets of Oreo cookies (reserve a few for decoration)
- 100 grams frozen blackberries

Step-by-step preparation

*1. Preparing the cookie crust:*

Start by crushing the cookies in a blender. These will form the delicious base of the cheesecake. If you use cream-filled cookies, the flavor will be even more intense. Once crushed, transfer them to a bowl.

Add the shredded coconut and ground almonds to the bowl and, using a grinder, turn them into a fine powder. It’s important to achieve a uniform texture to ensure a perfect crust. Mix this combination with the melted butter and honey.

Here’s a little tip: if you find the crust too dry, don’t hesitate to add an extra tablespoon of honey. The texture should be slightly moist and moldable. Use a 26 cm detachable cake pan for a perfectly proportioned cheesecake. If you want a thicker crust, opt for a smaller pan.

Press the crust into the bottom of the pan, being careful not to spread it up the sides. Personally, I prefer to use a silicone spatula to smooth the crust, and the result is fantastic!

After forming the crust, let it chill in the refrigerator for 3 hours to firm up.

*2. Preparing the cheese filling:*

In a large bowl, whip the cream with a mixer on high speed until it becomes fluffy. Add the cream cheese and vanilla sugar, mixing gently to avoid a grainy texture.

Chop the Oreo cookies with a knife or in a blender (if you want a more intense chocolate flavor) and add them to the cream cheese. Don’t forget to save a few cookies for the final decoration!

Add the frozen blackberries and mix everything for 2 minutes until the ingredients are well combined. Using frozen blackberries is a great choice as they add a touch of freshness and vibrant color.

*3. Assembling the cheesecake:*

Once the crust has cooled, carefully pour the cheese filling over it. Cover with plastic wrap and refrigerate for 4-5 hours, or even overnight, to set properly.

*4. Decorate and enjoy:*

After the waiting time is up, remove the cheesecake from the pan and place it on a serving platter. Decorate with Oreo cookies and, if you like, add some fresh berries for an extra splash of color. Carefully slice and savor each bite!

Practical tips:

- If you want to add more fruit, try replacing the blackberries with blueberries or strawberries.
- This cheesecake pairs perfectly with a chocolate or caramel sauce drizzled on top just before serving.
- You can experiment with different types of cookies for the crust; chocolate cookies can add a unique flavor.

Nutritional benefits:

This cheesecake is an excellent choice for those looking for a healthier dessert, thanks to its natural ingredients. Blackberries are rich in antioxidants, vitamins C and K, and oatmeal cookies provide fiber, essential for healthy digestion.

Frequently asked questions:

1. Can I use a different type of cheese?
Of course! You can experiment with cottage cheese or ricotta, but the texture and flavor will vary.

2. How can I store the cheesecake?
This dessert can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. Is it possible to freeze the cheesecake?
Yes, you can freeze the cheesecake, but make sure it is well wrapped to prevent excessive freezing.

Now that you’ve gone through each step of this captivating Oreo and blackberry cheesecake recipe, you’re ready to impress all your loved ones! Serve them a slice of this delicacy and watch how smiles turn into delight. Enjoy every moment and savor each bite!

 Ingredients: For the cookie crust: - For a 26 cm detachable pan - 170 grams of oat cookies; - 15 grams of shredded coconut; - 35 grams of crushed almonds; - 25-30 grams of honey; - 60 grams of melted butter (82% fat). For the cream cheese: - 300 grams of Esquisa cream cheese; - 100 grams of Philadelphia cream cheese; - 230 ml of liquid cream; - 1 teaspoon of vanilla sugar; - 3 packs of Oreo cookies; - 100 grams of frozen blackberries.

 Tags:  fruit cheesecake