I used to love Oreos and have been searching for along time for a gluten free version that comes close to the original cookie.
At the ‘Allergy and Free From’ show last month I spotted Udi’s Chocolate Flavour Sandwich Cookies and had to try them. For me, they are the only gluten free versions that come close to real Oreos, so I snapped up a few packets while I could find them.
A few days later I was stuck at home due to the tube strike with nothing to do and wanted to whip up something special. I’ve never been able to have an Oreo Cheesecake so I thought why not whip up a gluten free version?
If you’re looking for a special but simple gluten free cheesecake for a dinner party, this recipe really does fit the bill. It’s super easy to prepare, doesn’t require any baking and it can be whipped up the day before which means no need for any last minute preparations.
Gluten Free ‘Oreo’ Cheesecake
For the base:
200g Gluten Free ‘Oreos’ ( I used Udi’s Chocolate Sandwich Cookies)
50g Butter, melted
For the filing:
250g Mascarpone Cheese
250g Philadelphia Cheese
250ml Double Cream
100g Icing Sugar
1 tsp Vanilla Extract
1. Grease and line the base of a spring-form tin with baking parchment.
2. Place 150g of the cookies in a food processor and blend until you have a breadcrumb like texture. Reserve the remaining 50g of the cookies for the filling.
3. Transfer the cookies to a bowl add the melted butter and mix until the ingredients are fully combined.
4. Spoon the mixture into the prepared tin, then firm it down using the back of a spoon until the base of the tin is coated in an even layer.
5. Put the base in the fridge to chill while you make the filling.
6. To make the filling: in a large bowl mix together the Mascarpone, philadelphia, icing sugar and vanilla together until just combined. In a separate bowl whisk the cream until it creates soft peaks, then fold it into the Mascarpone mixture.
7. Gently pulse the reserved cookies until they are just broken up (they should be slightly chunkier than the cookies for the base) then fold half of them into the filling and set aside the other half for decoration.
8. Spoon the filling into the tin and smooth down with a palate knife. Transfer the cheesecake to the fridge to set for at least 6 hours, but preferably overnight.
9. Once the cheesecake has set, run a knife around the edge of the tin to help loosen it from the tin. Remove the tin and place the cheesecake on a serving plate.