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Philadelphia | Cookies & Cream Cheesecake
4.5
(2)
45 min
Philadelphia
Ingredients
Preparation method
Ingredients overview
- 2 packs of OREO cookies (176 g each)
- 3 packs of Philadelphia Classic full-fat cream cheese (175 g each)
- 100 g butter
- 150 g vanilla yogurt
- 4 drops of butter-vanilla flavouring
- 75 g sugar
- 1 pack of powdered gelatin
Put 200 g of OREO cookies into a freezer bag, seal the bag and crush completely with a rolling pin or your hands. Melt the butter, mix with the crumbs and press into a springform pan (Ø 26 cm) lined with baking paper. Coarsely crumble the remaining OREO cookies.
Whisk together the Philadelphia, yogurt, and vanilla flavouring.
Soak the gelatin in 150 ml of cold water for 10 minutes. Add the sugar and heat everything while stirring until the gelatin and sugar have dissolved. Quickly stir into the Philadelphia cream, then also stir in 100 g of the coarsely crumbled OREO cookies. Pour the cream into the springform pan; chill the cake for at least 3 hours. Sprinkle with the remaining OREO crumbs before serving.
