Ingredients for Oreo Crust:
- 32 Oreo cookies, finely processed into crumbs
- 5 1/3 tablespoons unsalted butter, melted
- Small pinch of salt
Ingredients for Ganache:
- 1 1/2 cups heavy cream
- 20 oz. dark chocolate, finely chopped
Ingredients for Cheesecake (from http://www.grouprecipes.com/20528/cooks-illustrated-cheesecake.html, but only the ingredient for the filling was used since I made an Oreo Crust):
- 2 pounds Philadelphia cream cheese (4 bricks), at room temperature
- 1 cup powdered sugar
- 4 large eggs
- 1 teaspoon lemon zest
- 3 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
Ingredients for Peanut Butter Mousse:
- 1 1/2 cup skim milk
- 3 tbsp peanut butter
- 1 package instant pudding
Direction for Oreo Crust:
I used this video below to make the crust. The crumbs were finely processed using a food processor instead of
Direction for Ganache:
In a saucepan, heat heavy cream over medium setting. Add chocolate and stir until creamy. Then remove from heat and cool ganache. While mixture is still soft, whip in a stand mixture until fluffy.
Direction for Cheesecake:
In the bowl of stand mixer, combine cream cheese, powdered sugar, heavy cream and sour cream. Beat the mix until smooth and creamy. Add eggs and continue beating. Add lemon zest and vanilla extract to finish.
Direction for Peanut Butter Mousse:
Another video I used to make this cheesecake is for the peanut butter mousse.
Putting It All Together
The general construction is crust - ganache - cheesecake - ganache - peanut butter mousse - ganache side trimming. Hence, begin with spreading a thing layer of ganache on the crust. Then scoop cheesecake and flatten its surface as best as possible. Then spread another thin layer of ganache on top of the cheesecake. Lay down peanut butter mousse to complete the top. Pipe chocolate ganache on top edges to finish. If there are any chocolate shaving, sprinkle them on top of the mousse.
Refrigerate at least 30 minutes before serving.
See here for more cheesecake ideas.
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