Okay so my previous post of rainbow cheesecake was a hit...no actually more correctly it went viral! I absolutely can't believe it! I'm just over the moon that you guys like it :)
Ever since I did the Rainbow cheesecake..I kept thinking about different flavour. The recipe is so versatile and easy...you can change to any flavour you like and the only limitation is your imagination!
My 3 year old boy Zac loves Oreo with strawberry filling...and I thought that would be a good cheesecake flavour and I was right!...here it is Oreo & Strawberry-Vanilla layers cheesecake.. It was YUM!
Silly me eh? so make sure you don't make the same mistake I did :p
Oh one more thing, it was diabetic friendly too. I used Splenda instead of sugar, except the base..I had to use oreo cookies base. Unfortunately it's not easy to get sugar-free oreo here, otherwise I would have use that.
Tempted to try, here goes the recipe..
Basically the cheesecake recipe is exactly the same as Rainbow cheesecake except the base.
I made mine diabetic friendly, so instead of sugar I replaced it with Splenda.
The recipe I posted here is the original recipe.
Oreo & Strawberry-Vanilla layers Cheesecake:
225gr oreo cookies (take the filling out or not, up to your liking)
100gr butter, melted
Process oreo cookies until fine. Transfer oreo crumbs to a bowl and stir in melted butter. Press oreo mixture evenly over the base. Refrigerate while preparing the filling.
Note: I used 7" spring form cake pan. This recipe will make a thick base because I like it thick :)
I also used all the fillings in the oreo because I don't have the time and patience to do it lol!
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )
Flavors and colourings
1 tsp strawberry essence and red food colouring (feel free to add more essence, 1/4 tsp at a time.. if you think the flavour is not strong enough)
1tsp vanilla extract or 1/4tsp vanilla bean paste.
- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 2 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.
Cover and refrigerate until set for about 3 hours or preferably overnight.