Non Baked Orea Cheese Cake

Ingredients:

Biscuit base:
1 cup crushed OREO Original Cookies50g butter, melted

Filling :
500g (4 blocks) PHILADELPHIA Cream Cheese, softened

3/4 cup caster sugar (150g)

3 teaspoons gelatine, dissolved in 1/4 cup boiling water (62ml water)

2 tablespoons lemon juice

1/2 tsp. Vanilla Essence (0.5g or 5ml)

1 cup cream, lightly whipped (thicken cream)
100g OREO* Chocolate Crème Cookies, crushed

Topping :

50g OREO* Chocolate Crème Cookies,

extra, roughly chopped

Method:
(1) Lay a greaseproof paper in a 10” square of loose bottom tray with excess paper overhanging at the edge so that it'll ease your job of removing from the tin.

(2) For biscuit base, blend biscuits until fine and then mix with melted butter and mix thoroughly. If you do not have blender you can use bottle to crush the biscuits.

(3) Press into a 10" Square tray. Chill in the fridge for half an hour to let it harden.

(4) For fillings, stir gelatine powder with boiling hot water until it dissolves.)

Tips : Dissolve gelatine powder – Step 1: Place 62ml cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Step 2: Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Step 3: Cool slightly, before adding to the mixture you want to set. Both mixtures should be a similar temperature to avoid any lumps.

(5) chill beat the philly*, sugar and vanilla essence till creamy, add in lemon juice and gelatine mixture gradually and cream until smooth.

(6) Add in the 100g OREO* Chocolate Crème Cookies, crushed into the mixture.

(7) Pour the filling into the prepared crust, refrigerate for 30 mins.

(8) Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.

* I used the tiny size orea to arrange the heart shape on top of the cheese cake *

This orea cheesecake I made is meant for my dear, but my son the one who blow the candle.