Layers , layers and more layers, does it get better than this. Layers has to be the most exciting word for me in 2016. Layer it up (insert Louis Lit’s voice) , get it . Anyway from cakes to confectioneries, layers make everything cool. Layers is a form of food art and incorporating it into a dish is what resonates it as being an art. In that we are able to see it as something that is out of the ordinary and requires time and technique to pull it off.
For this particular post I am going to show you a recipe that depicts layers. In my foodie head cheese cake would be the utmost example of a layer recipe. I am a lover of cheese , I have a serious relationship with it , it is bae. So cheesecake has to be my ultimate dessert. Its sweetness is hidden in the layers. Versatility is a key principle for this dish , one can be creative in terms of the ingredient one uses for the base and the toppings.
The cheese cake I made is a no bake oreo type of cheesecake.
You can also bake it but you need to adjust the ingredients and also add in one or two of it. It is a very quick dessert to make as it requires one to make only the base and filling. It should take you about 30 to 40 minutes tops because you need to layer it up evenly. I am currently having an oreo high and my taste buds are in oreo heaven. If I wasn’t so much into the word layers this post would have been titled ‘Oreo it up’. You can use as much oreos as you wish.
100g cream cheese 35 pieces of Oreos
A half can of condensed milk A cup of whipped cream
2 tablespoons of butter
Prepare all your ingredients.
Crush the oreos. You can either do this by using a blend or putting the oreos in a zip-lock bag and crush them using a rolling pin. Ensure they are completely crushed.
Melt butter and add to the crushed oreos and mix it using your hands.
Using a 9 inches spring form pan, spread the crushed oreos on the base and ensure it is even. Press it down completely.
Beat the whipped cream in a large bowl using either a mixer or whisk.
On a separate bowl first take the cream cheese and mix it until it has a fluffy texture , then add in half a can of condensed milk. Then add both the first and second mixture together, whisk away until you get a smooth texture.
Chop about eight pieces of oreos and add it into the mixture. Mix it gently.
Pour the filling into the crust/base and even it out well. Ensure you smoothen the top.
Finally place a few chopped oreos on the top.
Refrigerate it for about five hours until firm. Serve it with more oreos on the side. You can never have enough of it.
The cheesecake had a fluffy texture. It was really sweet, crunchy and my taste buds enjoy the treat. The recipe is such an easy one and I would recommend you try this at home.
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