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White Christmas Cheesecake
30 mins + 1hr 30 mins refrigerating
Easy
10 Servings
Method
1. Place OREO Cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined. 2. Press into the base of a 22cm springform pan lined with baking paper. Refrigerate for 30 minutes until set. 3. Beat the cream cheese and sugar until smooth. 4. Dissolve the gelatine in ¼ cup of boiling water and allow to cool. 5. Fold in the melted chocolate and cream. Add the cooled gelatine and mix well. 6. Pour onto the biscuit base and return to the fridge to set for 1 hour. 7. To make the edible decorations, dip the pretzel stars in the melted chocolate and place on wire rack to set. 8. Lay the biscuit sticks on a tray lined with baking paper. 9. Place the remaining melted chocolate in a piping bag or ziplock bag. 10. Make zig zag tree shapes over the biscuit ‘trunks’. Add cachou decorations and set aside until set. 11. Decorate the cheesecake with Christmas trees, pretzel stars and fresh berries. Grate over a little extra white chocolate ‘snow’ and serve.
Method
1. Place OREO Cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined. 2. Press into the base of a 22cm springform pan lined with baking paper. Refrigerate for 30 minutes until set. 3. Beat the cream cheese and sugar until smooth. 4. Dissolve the gelatine in ¼ cup of boiling water and allow to cool. 5. Fold in the melted chocolate and cream. Add the cooled gelatine and mix well. 6. Pour onto the biscuit base and return to the fridge to set for 1 hour. 7. To make the edible decorations, dip the pretzel stars in the melted chocolate and place on wire rack to set. 8. Lay the biscuit sticks on a tray lined with baking paper. 9. Place the remaining melted chocolate in a piping bag or ziplock bag. 10. Make zig zag tree shapes over the biscuit ‘trunks’. Add cachou decorations and set aside until set. 11. Decorate the cheesecake with Christmas trees, pretzel stars and fresh berries. Grate over a little extra white chocolate ‘snow’ and serve.
Ingredients
2 x 135g OREO Double Stuff Cinnamon Bun Cookies 100g butter, melted 500g PHILADELPHIA Original Cream Cheese Block ¾ cup caster sugar 1 Tbsp gelatine 180g CADBURY Baking White Chocolate Block, melted 1 cup thickened cream, lightly whipped Mixed berries, to serve
Decorations: 180g CADBURY Baking White Chocolate Block, melted Pretzel star shapes Pretzel sticks Silver cachous
2 x 135g OREO Double Stuff Cinnamon Bun Cookies 100g butter, melted 500g PHILADELPHIA Original Cream Cheese Block ¾ cup caster sugar 1 Tbsp gelatine 180g CADBURY Baking White Chocolate Block, melted 1 cup thickened cream, lightly whipped Mixed berries, to serve
Decorations: 180g CADBURY Baking White Chocolate Block, melted Pretzel star shapes Pretzel sticks Silver cachous
2 x 135g OREO Double Stuff Cinnamon Bun Cookies 100g butter, melted 500g PHILADELPHIA Original Cream Cheese Block ¾ cup caster sugar 1 Tbsp gelatine 180g CADBURY Baking White Chocolate Block, melted 1 cup thickened cream, lightly whipped Mixed berries, to serve
Decorations: 180g CADBURY Baking White Chocolate Block, melted Pretzel star shapes Pretzel sticks Silver cachous
Method
1. Place OREO Cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined. 2. Press into the base of a 22cm springform pan lined with baking paper. Refrigerate for 30 minutes until set. 3. Beat the cream cheese and sugar until smooth. 4. Dissolve the gelatine in ¼ cup of boiling water and allow to cool. 5. Fold in the melted chocolate and cream. Add the cooled gelatine and mix well. 6. Pour onto the biscuit base and return to the fridge to set for 1 hour. 7. To make the edible decorations, dip the pretzel stars in the melted chocolate and place on wire rack to set. 8. Lay the biscuit sticks on a tray lined with baking paper. 9. Place the remaining melted chocolate in a piping bag or ziplock bag. 10. Make zig zag tree shapes over the biscuit ‘trunks’. Add cachou decorations and set aside until set. 11. Decorate the cheesecake with Christmas trees, pretzel stars and fresh berries. Grate over a little extra white chocolate ‘snow’ and serve.
