260 gm. Cream cheese 50 gm. Icing sugar 1 Tbsp. Maple Syrup 60 ml. milk 1/4 tsp. vanilla essence 10 oreo cookies - chopped coarsely 260 ml. whipped cream - whipped till medium peak 1 Tbsp. gelatine powder + 70 gm. water (mix together)- microwave
Some extra chopped oreo biscuits for sprinkling on top
(1) Beat cream cheese with icing sugar till well combined. (2) Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well. (3) Fold in whipped cream and divide mixture into 2 portions. (4) Fold in chopped oreo cookies into 1 portion and maple syrup and vanilla essence into the other portion. (5) Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set. (6) Pour the oreo cream cheese filling onto the set white cream cheese. Level it and then sprinkle some chopped cream-o biscuits on top. (7) Put into the fridge to let it set. (8) Slice and serve chilled.
You will need about 5 Oreo cookies to cover the entire cake with the Oreo toppings.
There are a few steps that have been missed from the recipe :
1. Chill the base for at least one hour before pouring the 1st half of the mixture
2. Chill the first layer for about 15 mins before pouring in the second half
3. Chill the whole cake for at least 6 hours, to allow it to set.
The recipe uses whipped cream, whereas I used whipping cream, then I whisked the whipping cream.
As cream cheese normally comes in 250 gm pack, I used 250 gm iso of 260 gm, but I upped the whipping cream from 250 ml to 270 ml.
For the gelatin, boil a pot of water, measure the gelatin and room temperature water (exact measurements) in a small bowl, sprinkle the gelation in the room temperature water and place the bowl over the hot / boiling water, stirring the gelation till it melts completely. Leave it aside to cool.
And just before you add it to the cheese mixture, stir it again.