🍰 Desserts
Upside-down Oreo cheesecake
An Oreo shell filled with white chocolate condensed-milk cream, flipped cookie-side up and glossed with dark ganache — no oven involved.
Prep30 min
Cook0 min
Total30 min
Serves10
Ingredients
- For the crust: 35 Oreos (350 g)
- 90 g melted butter
- For the filling: 225 g cream cheese, softened
- 45 g white chocolate, melted
- 100 g condensed milk
- 120 g whipping cream, whipped to stiff peaks
- For the ganache: 150 g heavy cream
- 250 g dark chocolate
Instructions
- Crush the Oreos, mix with the butter, and press into the base and sides of an 18 cm springform pan. Chill.
- Beat the cream cheese with the melted white chocolate and condensed milk.
- Fold in the whipped cream with enveloping strokes and fill the Oreo shell.
- Heat the cream and stir with the dark chocolate into a smooth ganache; pour over the filling.
- Chill at least 4 hours, then unmold upside down so the cookie crust crowns the top.
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