Oreo cheesecake

Name: oreo cheesecake
Cook time: 20 min
Total time: 260 min
Yield: 8
Ingredients: 308 g Oreos; 80 g unsalted butter or margarine; 200 g fresh cream cheese fresh cream cheese; 100 g Greek yoghurt; 100 g white chocolate with crisped rice

Cake, or cheesecake, made from Oreo biscuits, Mon Chou, Greek yogurt and white chocolate with crisped rice.

Ingredients

Kitchen Stuff

1 food processor
1 spring form ø 18 cm

Directions

Grind the Oreo cookies in the food processor. Melt the butter in a saucepan.
Mix the melted butter through the cookie crumbs and scoop half of the mixture on the bottom of the spring form.
Press the convex side of a spoon to an even layer.
In a bowl, mix the cream cheese with the yogurt. Finely chop the white chocolate and gently scoop through the cream cheese mixture.
Divide the mixture over the cookie base. Spread the rest of the cookie crumb mixture over the filling and smooth gently.
Let stiffen in the refrigerator for at least 4 hours.
Take the cheesecake out of the refrigerator. Carefully cut the cake around from the spring form and remove the ring from the spring form.
Place a plate on the top of the cake and turn carefully. The beautiful (smooth) bottom of the cake is now above.

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Nutrition

420Calories

Sodium10% DV240mg

Fat45% DV29g

Protein10% DV5g

Carbs12% DV35g

Fiber4% DV1g

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