My friend’s son has egg allergy so I made him an Oreo chocolate cheesecake for his birthday. It was basically my No-bake Chocolate Cheesecake with added Oreo pieces. The cookies and their filling were sweet so I reduced the amount of sugar slightly and balanced it more dark chocolate.
EC好友的兒子對雞類敏感，因此EC做了Oreo朱古力芝士凍餅為他慶祝生日。這基本上是朱古力芝士凍餅，只是在內加了切成小塊的Oreo餅乾而已。因為餅乾及夾餡較甜 ，因此EC把蛋糕糖量減少了，也增添了黑朱古力用量。
Oreo lovers may use Oreo crumbs for the crust. I prefer making my own chocolate crust out of Marie biscuits and high-quality cocoa powder as these biscuits contain less fat and sugar compared to plain Oreo cookies without any filling. Marie biscuit crust even tastes better especially if high-quality cocoa powder is used. For the sake of convenience, I will provide recipes for both Oreo as well as Marie biscuit crust. Note that less butter is required if Oreo is used.
愛吃Oreo的可用Oreo餅碎製作餅底，但EC更喜歡以瑪利餅餅碎配搭優質可可粉做餅底。瑪利餅的糖分及脂肪均比Oreo餅(不連餡料)少，配合使用優質可可粉時餅底味道甚至比Oreo餅底更勝一籌！EC會提供兩種餅底的配方以供參考，注意Oreo餅底配方所需牛油份量比瑪利餅餅底較少。
No-Bake Oreo Chocolate Cheesecake
Oreo朱古力芝士凍餅
Makes a 7” round cake
七寸圓形份量
Ingredients
For the Chocolate Crust (choose either one)
Marie Biscuit Crust
105 g Marie biscuit crumbs
1-1/2 Tbsp (about 9 g) unsweetened cocoa powder
2 tsp (about 8 g) granulated sugar
45 g unsalted butter, melted
Oreo Crust
115 g Oreo crumbs (from about 14 Oreo with filling scraped off)
30 g unsalted butter, melted
For the Filling
70 g good quality dark chocolate, chopped (I used couverture chocolate)
60 g whipping cream
240 g cream cheese, softened
50 g granulated sugar
180 g whipping cream
1/2 tsp vanilla bean paste or pure vanilla extract
7 g powdered gelatin
35 g water
8 Oreos (with filling), chopped
材料
朱古力餅底(可選擇其中一款)
瑪利餅餅底
瑪利餅餅碎 105克
無糖可可粉 1-1/2湯匙 (約9克)
細砂糖 2茶匙(約8克)
牛油溶液 45克
Oreo餅底
Oreo餅乾碎(取走夾心內餡，約14塊) 115克
牛油溶液 30克
朱古力芝士餡
優質黑朱古力(切碎) 70克 (EC用調溫朱古力)
淡忌廉 60克
忌廉芝士(室溫放軟) 240克
細砂糖 50克
淡忌廉 180克
雲尼拿醬或純雲尼拿香油 1/2茶匙
魚膠粉 7克
水 35克
Oreo餅乾 8塊(連內餡，切小塊)
Directions 做法
For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. Set aside.
蛋糕圈底部用保鮮紙包好備用。
Finely crush the biscuits/cookies (I used a food processor). Place crumbs, together with cocoa powder and sugar for Marie biscuit crust, in a large bowl. Add melted butter and mix well with a spatula. Press mixture evenly into the bottom of the prepared ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.
把餅乾壓碎成粉末(EC用食物處理機打粉)，把餅碎放大碗中(若做瑪利餅餅底可同時加入可可粉和糖)，加入牛油溶液以刮刀拌勻，倒進蛋糕圈內用匙羹背鋪平壓實，冷藏十至十五分鐘或至硬備用。
For the Filling 芝士餡
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before start. Chop Oreos into pieces and set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍，Oreo餅乾切塊備用。
In a small bowl, heat 60 g of whipping cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until smooth. Let cool to room temperature.
將60克淡忌廉放小碗用微波爐加熱至邊緣冒泡後取出，加入切碎朱古力靜置兩分鐘後攪拌至順滑，放涼至室溫備用。
In another small bowl, bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
另一小碗內放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或以微波爐加熱至溶備用。
In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add ganache and gelatin mixture and mix until smooth and well incorporated.
鋼盆中放入室溫忌廉芝士和糖用電動打蛋器打至順滑，加入朱古力漿及魚膠液拌至順滑。
In the chilled mixing bowl and with an electric mixer (use clean beaters), beat remaining whipping cream until thickened and soft peaks form. Fold into the cream cheese mixture in two additions until homogeneous. Gently fold in the Oreo pieces.
餘下淡忌廉放在預先雪凍的鋼盆中用電動打蛋器(用洗淨的配件)打至稠身及軟勾狀，分兩次加入芝士混合物中用膠刮拌匀，輕手拌入Oreo餅乾塊。
Spread filling evenly in the prepared ring. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate for 4 to 5 hours or until firm.
將芝士糊倒入蛋糕圈內，輕敲幾下釋出大氣泡，抹平後放入雪櫃冷藏四至五小時至凝固。
Remove cheesecake from cake ring and decorate as desired. I decorated by dusting cocoa powder over a stencil.
取出脫模後可隨意放上裝飾，EC在圖案模上灑上可可粉裝飾表面。
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