Cookies And Cream Cheesecake

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INGREDIENTS: 

• 20 chocolate sandwich cookies
• 3 tablespoons melted butter
• 400 grams cream cheese
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 4 grams agar agar melted in 1/2 cup milk, warm

PREPARATION:

Separate the cream from the cookies into 2 different bowls.

 

 

Grind the cookies into coarse powder. Set aside 1/2 cup of the crumbs for later.

 

 

Pour the cookie crumbs into a bowl and add with the butter, mixing until the texture is like slightly wet sand.

 

Cover the cake pan with parchment paper so that it will be ease to unmould the cake from the pan later. Press the cookie crumbs in an even layer into the bottom of the cake pan. Set aside.

 

 

In a bowl mix together the cream cheese, sugar, and vanilla extract, stirring until there are no lumps.

 

 

In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk-gelatine mixture  into the cream cheese mixture.

 

 

Grind the cream from the cookies into a paste. and add this also to the cream cheese mixture.

 

 

Pour this mixture over the cookie crumbs layer.

 

 

Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours. Slice, then serve!

 

 

 

RECEPIE SUMMARY:

 

Ingredients: 

• 20 chocolate sandwich cookies
• 3 tablespoons melted butter
• 400 grams cream cheese
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 cup milk, warm
• 4 grams gelatin

Preparation:

• Separate the cream from the cookies into 2 different bowls.
• Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later.
• Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
• Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside
• In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
• In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
• Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
• Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
• Unclasp the ring of the springform pan, slice, then serve!

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