OREO UPSIDE DOWN CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 35 oreo biscuits
  • 7 tbsp butter, melted (98g)
  • FOR THE FILLING
  • 1 cup cream cheese (225g)
  • ¼ cup white chocolate, melted
  • ⅓ cup condensed milk
  • 1 cup whipped cream (1/2 cup whipping cream whipped to stiff peaks)
  • FOR THE GANACHE
  • 6 tbsp fresh cream
  • ½ cup dark chocolate
Instructions
  1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
  2. Press the biscuit mixture into the bottom of a 7-inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
  3. In a mixing bowl, whisk together softened cream cheese, melted white chocolate, condensed milk and whipped cream until it's smooth and creamy.
  4. To make the ganache, take dark chocolate and fresh cream in a microwave safe bowl and heat at 30 second intervals till the chocolate melts completely and a smooth ganache is achieved.
  5. Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
  6. Now add the chocolate ganache and spread evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
  7. Refrigerate the cheesecake for at least 4 hours or until it's firm.
  8. Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the biscuit layer on top and filling at the bottom.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/no-bake-oreo-upside-down-cheesecake/