Oreo cookies 154g packet (remove cream)
Butter 25g (melted)
Full fat cream cheese 400g
Double cream 80g
Greek yogurt 80g
Caster sugar 160g
Vanilla extract 3 tsp
All purpose flour 2 tbsp
Grease the baking pan with butter.
Crush the oreo cookies and mix with the melted butter. Spread the cookies at the bottom of springform pan and flat the base with help of your fingers or bottom of glass.
Place in fridge and allow setting the base while you make the filling.
Mix together cream cheese and sugar until smooth and creamy. Beat in cream, yogurt and vanilla extract.
Mix in all purpose flour. Add egg one at a time and beat.
Remove pan from fridge. Put a piece of foil over base and up sides. Pour batter in it.
Take another piece of foil and grease the underside or spray with cake release. Put a pleat in the middle and then put this over the top of your cake tin with the cheesecake mix.
Place a wire stand in pressure cooker and set pan on it.
Cover the lid and cook in pressure cooker for 35 minutes. Remove from fire and leave for 10 minutes for release the pressure.
Remove pan carefully from pressure cooker and allow to cool.
Refrigerate overnight. Decorate with caramel and grated chocolate.
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