Do you fancy an easy sweet treat without having to switch your oven on? Or would you like a dessert to make in advance for your dinner party?
I made a cheesecake for my last dinner party and it was a real success; what was really good about it is that I was able to make it the day before and I didn't have to spend ages in the kitchen.
I made the base using the new Choc’o Brownie flavour Oreo biscuits. Oreo is the iconic black and white cookie much loved by people across the globe, many Italian bloggers have featured this biscuit in a variety of recipes too.
Oreo has recently launched some inspiring new flavours to add an unexpected twist on the iconic cookie. Each of the four Oreo Flavours have their own personalities:
- Choc’o Brownie flavour Oreo – smooth
- Mint flavour Oreo – cool
- Peanut Butter flavour Oreo – nutty
- Strawberry Cheesecake flavour Oreo – fruity
I was challenged to create a recipe using one of these new flavours and I have choosen the new Choc’o Brownie flavour Oreo because I am definitely a smooth type, fairly calm and traditional but I also enjoy new and exciting things that can add wonder to my life, this can come from very little things like the food we eat.
The new Choc’o Brownie Flavour cookie combines the traditional cocoa biscuit with an interesting silky-smooth chocolate brownie-flavoured creamy centre. It is a mouth-watering combination that tantalises the taste buds and awakens your imagination. It's a chocolate feast with a crunch!
Although this makes it indeed a moreish treat to enjoy on its own, I like it for my cheesecake bases too. In an Italian twist I have made a Choc’o Brownie flavour Oreo dessert with the crushed biscuits as a base and a filling of ricotta, Greek yogurt and a little cream all flavoured with organic orange zest and topped with fresh berries. It is a lighter version of a traditional cheesecake and the orange zest and essence make it very perfumed indeed.
You will need to leave the cake in the fridge to set for at least 6 hours or even better overnight. A delicious and colourful dessert difficult to resist!
- Prep Time : 30 minutes
- Yield : 8
- For the base:
- New Choc’o Brownie flavour Oreo cookies - 330 g - 3 + 1/3 cup biscuits crumbs
- butter - 100 g - 1/2 cup
- For the topping:
- ricotta cheese - 400 g - sligthly less than 2 cups
- greek yogurt - 100 g - 3/8 cup
- orange zest - of 1 orange
- orange essence - 1 tsp
- powdered (icing sugar) - 100 g - 7/8 cup
- fresh cream - 150 ml - 5 fl oz
- fresh mixed berries - 300 g - 3 cups
- mint leaves - a few to decorate
- New Choc’o Brownie flavour Oreo cookies - 3 - to decorate
Let's make the base. Whiz the biscuits in a mixer and reduce them into crumbs. Melt the butter in the microwave or put it in pan and melt it over a source of low heat then add it to the biscuits and mix well.
Put the crumb mixture into a 25 cm or 10 inch loose bottom springform round tin or if you don't have one line a round tin with parchment paper and then put the crumb mixture in it. Press well using the back of a spoon. Put it in the freezer for 30 minutes to firm up.
In the meantime prepare your filling by mixing the ricotta with the sugar, the Greek yogurt and the cream. Add the zest of the orange, the orange essence and whip using a mixer.
Take the shell out of the freezer and spread the ricotta mixture on it, level it well. Put the cake in the fridge for at least 6 hours or even better overnight to firm up.
Wash the berries and decorate your cake. Sprinkle with Oreo biscuits crumbs on it and decorate with mint leaves too.
This post is in collaboration with Oreo. All opinions are my own.