Serves: 16
Time: 1 hour 10 minutes

Ingredients: 

Base:

• 150 g OREO® Crumb
• 50 g melted butter

Cheesecake Mix:

• 750 g Philadelphia Original Soft Cream Cheese
• 300 g double cream
• 300 g caster sugar
• 1 tsp fine sea salt
• 5 eggs
• 20 g cornflour
• 5 g vanilla extract

Topping:

• 40 g OREO Crumb

Method: 

Base:

1. Add the OREO crumb to a food processor, loosely blitz, and pour in the melted butter.
2. Line a 9” spring form tin, with a large piece of greaseproof paper, crumpling the edges. This crumpling will give the finished cake a beautiful exterior texture.
3. Press the OREO Crumb into the base of the lined tin and leave to set in the fridge.

Cheesecake Mix:

1. In a stand mixer with a paddle attachment, beat the cream cheese until soft, then add the cream, followed by the sugar and salt.
2. Beat in the eggs one by one until thoroughly combined, add the cornflour and mix well. Blitz with a stick blender to fully combine.
3. Pour the mixture into the lined tin and sprinkle over the remaining OREO Crumb.
4. Place the tin on a baking tray and bake at 200 ºC for around 35 minutes. Turn the cheesecake in the oven and continue baking for another 15 minutes.
5. It should have a good wobble when it’s done! Remove from the oven, leave to set at room temperature, and then chill overnight before portioning.

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