OREO CHOCOLATE & VANILLA CHEESECAKE

Hei Sweet readers,
I love Oreo cookies and I love fudge brownies and chocolate and not to mention vanilla and strawberries, I combined all these ingredients into a delicious Oreo vanilla & chocolate cheesecake.

For this cake I use, mascarpone instead of cream cheese., use what you can find in a store nearby!
This cheesecake It is magical and so delicious and a beautiful showstopper for any party.
Watch the video below how to make this cake; 

OREO CHOCOLATE & VANILLA CHEESECAKE

BROWNIES BASE

• ½ PORSJON OF FUDGE BROWNIES, YOU FIND THE RECIPE →HERE.

OREO MASCARPONE CREAM

• OREO MASCARPONE CREAM, FILLING2 ¼ CUPS (500 ML) HEAVY CREAM, COLD
• 1 CUP (240 G) MASCARPONE, COLD OR CREAM CHEESE
• 1 ¾ CUPS (195 G) CONFECTIONERS’ SUGAR, SIFTED*
• 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

CHOCOLATE CHEESECAKE FILLING

• 300 GRAM DARK CHOCOLATE, CHOPPED (53% -66% COCOA SOLIDS)
• 100 GRAM UNSALTED BUTTER, CUT INTO 1-INCH PIECES
• 100 ML EXPRESSO COFFEE
• 4 GELATIN LEAVES
• 150 GRAM SUGAR
• 250 GRAM MASCARPONE CREAM OR CREAM CHEESE, ROOM TEMPERATURE
• 3 LARGE EGGS, DIVIDED, ROOM TEMPERATURE
• PINCH OF SALT

FILLING;

• 150  grams strawberries, sliced
• STRAWBERRY PUREE, GET THE RECIPE →HERE.

PREPARATION FOR THE BROWNIES BASE;

• Make the Fudge Brownies (see the recipe →here) using an 8-inch spring-form pan.
• Line pan with parchment paper and grease the sides.
• The brownies must cool completely before you make the cheesecake.

PREPARATION FOR THE OREO CREAM;

• In a bowl add heavy cream, mascarpone, confectioners’ sugar, and vanilla bean paste and with a whisk mix for some minutes until just about fluffy.
• Be careful not to overbeat mixture, If, by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend
• Add crushed Oreo cookies and combine, and set aside while you make the chocolate cheesecake.

PREPARATION FOR THE CHOCOLATE CHEESECAKE;

• Divide the yolks from the egg whites and set aside.
• Place the chocolate and butter in a medium to large bowl, set over simmering water and stir until smooth, remove from the heat and let cool a few minutes.
• Place the gelatine leaves into a bowl of cold water for 5 minutes.
• Make warm espresso coffee, take the gelatine leaves out of the cold water, squeeze them a bit, and place them in the warm coffee, stirring until dissolved. Set it aside for a minute.
• In a bowl add the melted chocolate and butter mixture, coffee and gelatin mixture, egg yolks, mascarpone, and salt, mix until it is just combined and smooth.
• Wipe a stainless-steel bowl, and the whisk of an electric mixer, with a paper towel, moisten with a little lemon juice to eliminate any trace of grease.
• Place the egg whites into the bowl and beat on low speed until soft peaks form about 1½ minute. Add the sugar a spoonful at a time. Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes. Add the vanilla bean paste and mix for 30 seconds more.
• Take the bowl with the chocolate cheesecake mixture, and carefully combine the meringue into the chocolate mixture with a spatula, until no streaks of the meringue are visible and all you see is just a delicious chocolate cheesecake mixture
• Set aside for a minute.

HOW TO ASSEMBLE THE CHEESECAKE;

• Pour ½ of the Oreo cream over the cooled fudge brownies base.
• Continue with the next layer and add ½ a portion of the chocolate cheesecake
• Add sliced strawberries,
• And repeat with two more layers of Oreo cream and chocolate cheesecake
• Chill in the refrigerator for a few hours or preferably overnight
• enjoy.

HAVE A BEAUTIFUL DAY YOU ALL. LOVE MANUELA XO