For biscuit base;<\/strong> 1. To make the biscuit base, crush\/blitz the Oreos and add the melted butter. Press the mix down evenly into each of the pots and leave in the fridge to set. Oreo Cheesecake Shooters Ingredients (15 Pots); For biscuit base; 10 Oreos 35g melted butter For cheesecake filling; 165g Philadelphia Original Soft Cheese 165ml double cream 50g caster sugar 1 tsp vanilla essence 6 crushed Oreos For whipped cream topping; 80g Philadelphia Original Soft Cheese 45g icing sugar 1 tsp vanilla essence 150ml double cream Mini…<\/span><\/p>\n","protected":false},"author":2,"featured_media":12117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,11],"tags":[],"class_list":["post-12116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-cheese"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=12116"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12116\/revisions"}],"predecessor-version":[{"id":12119,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12116\/revisions\/12119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/12117"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=12116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=12116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=12116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n10 Oreos
\n35g melted butter
\nFor cheesecake filling;<\/strong>
\n165g Philadelphia Original Soft Cheese
\n165ml double cream
\n50g caster sugar
\n1 tsp vanilla essence
\n6 crushed Oreos
\nFor whipped cream topping;<\/strong>
\n80g Philadelphia Original Soft Cheese
\n45g icing sugar
\n1 tsp vanilla essence
\n150ml double cream
\nMini oreos (optional)<\/p>\nSteps<\/h2>\n
\n2. For the filling, begin with whisking the cream in a large bowl until it forms stiff peaks. Add the cream cheese, icing sugar, vanilla essence and continue to whisk until it forms stiff peaks again. (Add a tbsp of soft cheese if mixture isn’t firm enough.) Stir in the crushed Oreos and scoop this mixture into a piping bag.
\n3. Pipe evenly into the pots and put them back in the fridge to set once more.
\n4. For the topping, chill a large mixing bowl and the whisk (ideally in the fridge) so that both are cold to touch.
\n5. Whisk the cream cheese on a medium setting until smooth. Add in the icing sugar and whisk until mixed in. Eventually whisk on a higher setting and scrape the bowl so that it is evenly mixed. Add in the vanilla essence and gradually pour in the double cream whisking on a medium setting until the mixture starts to become firm – do not overwhisk! (To check if firm enough, flip the whisk upside down and if the frosting holds its shape, stop whisking.)
\n6. Pipe the cream mixture onto the top of the filling. (Wilton 2D used in picture.) Sprinkle a little cocoa powder and fix a mini oreo into the corner.
\n(Best served after leaving in the fridge overnight.)<\/p>\n","protected":false},"excerpt":{"rendered":"