Chocolate Oreo Italian Meringue
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(makes 1 x 24cm / 9 inch mold)
Pre-prepare your mold (I used melted butter) & pre-heat your oven to 175ºC.. Separate your Oreo cookies with sharp knife and leave the white part to the side (we will use this in the Cheesecake mix). Crush the cookie part until fine and mix with the melted butter to form a base for your Cheesecake. Press down into the mold and make sure the base is even. Bake for 5-10 minutes. Take it out the oven and let it cool.
In your stand mixer, cream your cream cheese and when soft add your sifted cocoa powder and icing sugar. When well combined add the white parts of the Oreos, blend well. Lastly add the vanilla essence.
Fold the Italian Meringue into the mixture with a spatula. Make sure to do this slowly and with wide circles to ensure the air remains in the mixture. Scoop the mixture onto the cooled Oreo base and let set in the fridge overnight.
When the cheesecake has set properly, remove it by running a sharp knife dipped into hot water around the sides before removing it from the mold. Decorate with whipped cream, mini Oreos and drizzle with melted dark chocolate (cut in pieces and melt in microwave for 2 minutes at 30 second intervals until melted).
This Cheesecake is to be ENJOYED!
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Labels: Chocolate Oreo Italian Meringue Cheesecake