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Oreo and Hazelnut Cheesecake

No-Bake Oreo and Hazelnut Cheesecake

Stun your peers with this nutty, buiscuity treat
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Prep Time 40 minutes
Rest Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Cake
Servings 10 Slices
Calories 509 kcal

Equipment

Ingredients
  

For the Base

For the Filling

To Decorate

Instructions
 

For the Base

  • First of all, line the springform cake tin with baking paper, this will save a few headaches later down the line
  • Next, pop 250g of Oreos and 50g of Roasted Hazelnuts in a food processor and blitz them into small crumbs. If you do not possess such kitchen gadgetry, pop them in a robust bag, and go at it with a hammer
    Oreo and Hazelnut
  • Now, heat 100g of Unsalted Butter in a small pan until it has fully melted, and begun to bubble slightly, then turn off the stove
  • Throw the Oreo and Hazelnut crumbs in with the melted butter and mix until completely incorporated
  • Pour the resulting mixture into the previously prepared cake tin, spreading it as evenly as possible. Then, take a glass with a flat base, or similar implement, and lightly press the nutty, buttery, Oreo goodness into place
    Oreo Cheesecake
  • Cover the tin with plastic wrap, and pop it into the fridge for at least half an hour

For the Filling

  • Before you start, the Cream Cheese should be slightly softened to room temperature. This generally assumes an ambient temperature of around 20℃ (68℉). If you live somewhere cold, place the Cream Cheese in a bowl with a lid, and place that bowl on top of a pot of hot water
  • Place 500g of softened Cream Cheese in a mixing bowl, and sift in 125g of Icing Sugar. Then add 60g of Frangelico, 2g of Hazelnut Extract, 2g of Vanilla Extract and 50g of the Whipping Cream
  • Using a hand mixer, beat these ingredients together until the mix resembles an even, thick paste
  • In a separate bowl, but without cleaning the hand mixer, whisk the remaining 450g of cold Whipping Cream into soft peaks
    Cheesecake
  • Take a big spoonful of that Whipped Cream, and slowly fold it into the cream cheese mix with a rubber spatula
  • Once incorporated, pour in the rest of the Whipped Cream and ever so slowly fold it into the mixture
    Oreo and Hazelnut Cheesecake
  • Finally, decimate a further 150g of Oreos with the Food Processor, then carefully fold the crumbs roughly into the mix
    Oreo and Hazelnut Cheesecake
  • Pour the resulting delicious mess on top of your previously prepared Oreo and Hazelnut base, smooth the top with a spatula, and cover with plastic wrap. Chill the whole thing in the fridge for at least 4 hours, preferably overnight
    Oreo Cheesecake
  • To remove the cake from its confinement, soak a piece of cloth in hot water, then run it around the edge of the cake tin to slightly melt the sides, before releasing the springform hinge. If following the decorating instructions, prepare the grated chocolate beforehand

To Decorate

  • At this point, you are more than welcome to decorate your cake however you please. However, should you wish to make something resembling the photograph, continue as follows
  • Prior to removing the cake from its tin, grate 30g of Dark Chocolate, and pop it in the fridge
  • Remove the cake from its tin by slightly warming the edge, as noted earlier. Then, take the grated chocolate from the fridge and stick it to the edge of the cake while it is still a little soft
  • Next, pulverize 20g of Oreos using a food processor and haphazardly sprinkle the bits over the top of the cake. Then, drop another 20g of mini Oreos, or 20g of smashed big Oreos in the centre of the crumbs
  • To add some extra fancy embellishments, pour 100g of Whipping Cream into a bowl, along with 15g of Icing Sugar and 2g of Vanilla Extract, and whip into stiff peaks
  • Pop the whipped cream into a piping bag, and pipe small dollops of it around the edge of the cake
  • For the final touch, I like to follow the hedgerow theme of the hazelnuts and add some whole nuts, raspberries, mint leaves and/or blackberries to the top

Nutrition

Calories: 509kcal
Keyword Cake, Vegetarian
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