• Cream cheese200g
• Heavy cream200g
• Oreos2 bags
• Lemon juiceoptional
• ★Unsalted butter30g to 40g

1. 1

   Bring 200g of cream cheese to room temperature and mix with a hand mixer until smooth.

2. 2

   Finely chop 1 bag of Oreos with cream intact, mix with melted unsalted butter (30g to 40g), and press into the pan to form the crust.

3. 3

   Pour 200g of heavy cream into a separate bowl and whip with a hand mixer until stiff peaks form.

4. 4

   Add 50g sugar to the cream cheese bowl and mix until smooth.

5. 5

   Roughly chop 5 Oreo cookies, add lemon juice to taste, and mix well with a rubber spatula.

6. 6

   Fold in the whipped heavy cream (200g) in several additions, mixing until smooth and combined.

7. 7

   Pour the mixture into the prepared pan and smooth the surface.

8. 8

   Break the remaining Oreos by hand and sprinkle them on top.

9. 9

   Refrigerate until completely set, usually overnight.

The sugar amount is conservative, so feel free to adjust to your taste. 30g butter gives a crumbly crust, while 40g makes it easier to press into the pan. Whip the heavy cream until stiff peaks form to help the cheesecake set properly. Roughly chop the Oreos for the best texture.

• Calories380 kcal
• Protein6.5 g
• Fat28 g
• Carbs32 g
• Sodium0.3 g