Cookies and Cream Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
300g Creme-filled chocolate biscuits (cookies), finely crushed 
Cookies and Cream Cheesecake Preparation:Method:Combine the biscuit (cookie) crumbs and the butter in a bowl and mix thoroughly then press into the base of a 22cm diameter springform cake tin then set aside. Meanwhile, combine the gelatine and the cold water in a small pan. Set aside for 10 minutes then heat gently, stirring frequently, until the gelatine has dissolved. Take off the heat and set aside. Now cream together the cream cheese and sugar until thoroughly combined then gradually beat in the gelatine mix and the milk. Mix until blended then set aside in the refrigerator to chill until the mixture has thickened (but not yet set). Whip the cream and fold into the cream cheese mix. Pour all but 360ml of this toping onto the crust then top with the choped biscuits followed by the reserved cream cheese mix. Transfer to the refrigerator and chill until set. Carefully remove the sides of the pan, place on a serving plate or cake stand and serve. |
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