Cheesecake anybody? Yes, please! What I don't have to bake it? NOPE! This cheesecake is something I adapted from an old recipe that my mother had, but with significant changes. In fact by the time I was done revising the recipe, there wasn't much left of the original. I have found that letting it set in the fridge for 4 to 5 hours, as my mom's recipe suggested, it not enough. There are two fixes for this: OR you make the cheesecake very early in the morning to serve in the afternoon for coffee, OR you can use gelatin sheets to help it along. I chose the first option, and it worked out just fine. After ample time in the fridge (or even overnight!) the filling is the consistency of a baked cheesecake... like a mousse. Very yummy! And husband approved. His favorite candy is orangettes, and he's my favorite guy so... Are you ready to not bake a cake? Let's head to the kitchen!
Ingredients and preparation - Baked Salmon Roll with Endive and Leeks
For 8 - 10 people
- 2 bowls
- a springform (16cm or 8 inches)
- a zester
- a way to crumble the cookies (food processor or a plastic bag and heavy object to smash them)
- cups to grams chart
Ingredients pie crust
- 2 packages of Oreo cookies , crushed (each package has 2 sleeves and you may need more than 2 - but no more than 3)
- You can use another type of chocolate cookies for the crust. It's up to you.
- 5 TBSP butter, melted - you can use a couple more if needed
- Pinch of salt
- Optional: 1/4 cup granulated sugar (but to be honest, the oreo's a sweet enough. While I used sugar this time, I would omit the next time!)
- 1 cup or 240ml heavy cream
- 500 grams of Philadelphia (!) cream cheese, softened
- 1/4 cup crème fraîche (sour cream) - the Isigny-sur-Mer brand sold at Lidl is the thickest and best tasting in my opinion
- 1 cup icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1 tsp. freshly squeezed orange juice
- Zest of an orange
- Pinch of salt
- 2 bars of Cote 'd Or original chocolate
- freshly squeeze orange juice
- 1 TBSP heavy cream
- OR orangettes!
- Open the oreos and remove the cream filling
- discard the filling
- Crush the oreos
- In a large bowl, mix together crushed oreos, butter, and salt.
- Press into the bottom of a springform and halfway up the sides.
- set aside
- In a large bowl using a hand mixer (or fancy stand mixer), beat orange zest, cream cheese, and sour cream until smooth
- Add powdered sugar, vanilla, orange juice, and salt.
- Beat again
- In another bowl, using a hand mixer (or fancy stand mixer) beat heavy cream until stiff peaks form
- Carefully transfer the whipped cream to the cream cheese mixture
- NOT the other way around
- Patiently fold the whipped cream into cream cheese mixture until smooth
- Pour mixture over crust and use a spatula to either smooth it out, OR as I did, form an irregular top
Top with real orangettes and/or in a small bowl
- combine 1 TBSP of heavy cream with the cote d'or chocolate
- melt in the microwave for 30 seconds and stir to combine to a smooth chocolate sauce (it will be thick. If not, add more chocolate)
- Squeeze in some orange juice (start with 1 TBSP and adjust as needed to for a thick mixture that will set)
- When cooled down a little, drizzle some chocolate in patterns over the cheesecake - or use your own imagination
Cover the cheesecake and refrigerate for at least 7 hours or overnight
- coffee or hot chocolate
- a bit of butter maybe 😉
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