Strange as it might seem, I don’t enjoy eating Oreos straight out of the packet – I am a milk chocolate digestive girl at heart. However, Oreos are brilliant for baking – you can crush or blitz them into breadcrumbs for cakes, brownies and cheesecakes. They are very rich, so I have given the option to use digestives for the base instead. This cheesecake is very moreish – it’s really hard not to eat the whole thing in one sitting!
Put the amount of butter you need for your base recipe into a pan over a low heat and melt completely. Leave to cool, and then blitz the digestive biscuits or Oreo cookies in a food processor. Tip the biscuit mix into the pan and mix it together so that all of the crumbs are covered.
Tip the mixture into the lined tin and pack it really tightly using a palette knife or wooden spoon. I like to put all of my weight on it as I press down to get a nice even layer. Pop the base into the fridge to set.
Meanwhile, make the filling. Blitz the Oreos to small bite-sized crumbs in a food processor. Tip the biscuit crumbs into a bowl and add the cream cheese, ricotta, cream, eggs, caster sugar and cornflour and mix together until combined. Beat it just enough so that the mixture is uniform. Take the base from the fridge and pour this mixture on top, levelling it with the back of a wooden spoon.
Place the cheesecake on a baking sheet (to make it easier to move around) and
Make sure that the cheesecake has cooled down completely and then remove it from the oven. Carefully release the cake from the tin, gently peeling the baking parchment from the sides of the cake. You can serve it as it is, or decorate with broken Oreo cookies and/or a light dusting of icing sugar.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.