Feathers & Figs: oreos

So its been a while since I've posted anything not vegan, raw, gluten free etc. etc.

You know, that healthy hipster stuff that makes me feel like the best thing to hit Instagram since Valencia.

However I was asked to make a traditional sweet slice of some sort for someone who will remain nameless (just kidding. It was my Mum...) and thought it was the perfect chance to do a little creative comparison. I decided on making this decadent Peanut Butter and Oreo Cheesecake Slice and then create a healthier, more me-friendly version which I will be posting shortly (and hopefully with a funky little YouTube video to accompany if I can get my video-editing butt into gear).

So, for those unburdened by gluten and dairy intolerances and unafraid to indulge their taste buds a little, I present to you this ammmazingly creamy and delicious (come on Mum, back me up here!) Oreo and Peanut Butter Cheesecake Slice!

Oreo and Peanut Butter Cheesecake Slice

Serves ~12

For the Crust

50g butter, melted
270g traditional Oreos (plus extra for decoration)

For the Cheesecake Filling

3 teaspoons powdered gelatin
3 tbsp boiling water
500g cream cheese, softened
2/3 cup caster sugar
2 teaspoons vanilla
5 heaped tbsp (~3/4 cup) smooth peanut butter
300ml whipped cream, whipped to soft peaks

Blend the oreos in a food processor until you are left with fine crumbs then slowly add in the melted butter, adding enough that the mixture starts binding together with the consistency of wet sand. Press the crumb mix into the base of a baking tin lined with baking paper and refrigerate or freeze while you make the filling.

To make the filling start by stirring the gelatin in the boiling water until fully dissolved and then allow to cool.

Using an electric beater or mixer, beat the cream cheese, sugar and vanilla until smooth. Add the peanut butter and cooled gelatin and continue beating until fully combined. Fold in the whipped cream using a spatula.

Spoon the cheesecake filling on top of the Oreo base and smooth with an offset spatula. Refrigerate overnight or until fully set.

Remove the slice from the tin and slice into individual-sized squares. Top with some crushed extra oreos and serve.

P.S. Keep an eye out in the next few days when I will be uploading my 'healthier' version!

“Dessert without cheese is like a beauty with only one eye”

― Jean Anthelme Brillat-Savarin

Cheesecake.

A word that can strike fear in the heart of both beginner and experienced bakers alike!

Once you get over the initial dillema of whether to go the refrigerated or baked variety you must then navigate the temprimental and often confusing science of getting the perfect crunchy crumble of the crust, a crack free top and a final product that is nether undercooked and gooey nor overdone and dry.

At this stage you may think to yourself, "stuff this, i'm off to Woolie to pick up a sponge with jam and cream!" - but fear not! You can have a homemade and delicious (read decadent) cheesecake without the greyhair-inducing stress!

The following recipe I have created by pulling bits and pieces for several others and adding in some little tips and tricks I have picked up along my travels and, though it does take a little time and care, it really is fairly simple dessert to make - just read the recipe twice before beginning!

This particular cheesecake is baked (*deep breaths people!*) and is a delicious mixture of chocolate, creaminess, sweetness and a little tartness - totally worth the several hours on the treadmill it will take to work off!