Snickers Cheesecake
Author: Athena
Yield: round mould 24cm
- 1 can sweetened condensed milk
- 300gr oreo cookies
- 125gr melted butter in room temperature
- 500gr unsalted cream cheese in room temperature
- 2 cans morfat creamy (canned whipped cream)
- ¾ cup (108gr) powdered sugar
- 1 bag mini snickers (300gr)
- Boil in lots of water (covering the can at all times) the sweetened condensed milk.
- Crash completely the oreos in the food processor.
- Add the cold melted butter and stir to make a solid paste
- Place the paste evenly on the bottom of a cake mold with a removable ring
- Crash by hand 5 chocolates in small pieces
- On a standing mixer beat the canned whipped cream to get fluffy
- Add the sugar, cream cheese and beat for 4 minutes to get an even mixture
- Remove from the boll and add the chocolate pieces. Mix with a silicon spatula to get allover the mixture.
- Spread the mixture over the oreo base.
- Refrigerate for at least 4 hours or overnight.
- The next morning spread the caramel from the can all over the top of the cheesecake.
- Decorate with the rest of the chocolates cut in small cubes.
- Put back in the fridge for 2 hours and serve.
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2016/11/snickers-cheesecake-en.html
3.4.3177