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Cheesecake with chocolate oreo cookies
12 servings1 hour 15 min
Shortbread cookies - 175 g, Butter - 75 g, Cottage cheese - 1 kg, Curd cheese - 300 g, Eggs - 4 pcs., Sugar - 125 g, Wheat flour - 100 g, Vanilla sugar - 30 g, Orange zest - 2 tbsp.
How to make curd cheesecake with chocolate oreo biscuits? Prepare the products for the base. To cook, you will need about 38 pieces of double cookies. Separate them in advance and remove the cream. Remove the butter from the fridge beforehand to soften. Choose high-quality, natural oil that meets GOST. 
18 double pieces of oreo will be needed for the cheesecake base. Grind the liver halves in any convenient way, I did it in a blender. You can just break them with a rolling pin. 
Add the soft butter to the crushed cookies. Mix the products well until smooth. 
Cover the bottom of the 24 cm mold with baking paper. Put the mass of cookies into the tin, spread it evenly over the bottom with your hands in a thin layer. Remove the base tin to the freezer for 30 minutes. 
Prepare the products for filling. Please note that my cottage cheese is very liquid. Pasty. If you have grainy cottage cheese, then it is better to pass it through a meat grinder, wipe it through a sieve or punch it with a blender. The fat content of cottage cheese is preferable to 9-18%. Take curd cheese without additives. 
Wash the orange with warm water with soda, then grate its zest on a fine grater - the top layer of the peel. Do not touch the white layer, it will mustard. Combine sugar, cottage cheese, curd cheese, add orange zest to them. If you wish, you can add oreo stuffing here. But it doesn't have to. Whisk the products with a mixer. Without stopping to beat, then add one egg at a time and the flour at the end. 
Remove the blank with the base from the freezer. Lay the whole halves of the cookies on the sides, thus forming the sides. It took me 16. 
Pour the filling into the mold. 
Top with the remaining halves of the oreo. Bake the cheesecake in the oven preheated to 200 ° C for about 55 minutes. 
After 55 minutes, turn off the oven heat, open the door and leave the cheesecake there to cool. When the cheesecake has cooled, remove it and remove the tin. Put the cheesecake in the fridge for 4 hours or all night. 
Carefully cut the finished cheesecake into portions and serve. Enjoy your meal!