Name: Oreo Double Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 145g Cream cheese; 50g Sugar; 1 piece egg; 6g starch; 33.5g Light cream; Some Lemon juice; 300g Oreo; 70g butter; 145g Mascarpone; 20g milk; 18g yolk; 50g Yogurt; 5g Fish film

Oreo Double Cake

by Depelec

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

Oreo is simply my favorite when I was young, and I love it when I grow up. But more often I feel that the cream in the middle is a bit greasy, and then I will remove the cream and eat only the crispy Oreo biscuits. Today’s Oreo double-layer cheesecake retains the crispness of Oreo biscuits without the greasy feeling of cream, and at the same time adds more cheese taste, especially the double-layer cheese with rich layers and rich taste"

Oreo Double Cake

1. Sandwich the Oreo biscuits, crush them into a powder, add the melted butter, and mix well.

2. Pour the Oreo mixture into the mold and spread it into the shape of the mold.

3. Stir the cream cheese, lemon juice and caster sugar evenly

4. Add the low-gluten flour and stir evenly, stirring until the dry powder and particles are invisible.

5. Add whipped cream and mix the whipped cream and batter completely

6. Add the eggs in two portions and mix the eggs in the batter completely

7. Pass the cheese paste through a sieve and pour it directly into the mold covered with Oreo,

8. Pour water into the baking pan. Enter the oven. Baking mode, the middle and lower layer is 165 degrees, bake for 30 minutes; take it out for later use;