CHEESECAKE O TARTA FRÍA DE OREO | Sin horno, sin gelatina y sin complicaciones | Quiero Cupcakes!

Hi cupcakers! I want to show you how to make a very delicious and super easy Oreo cheesecake. It's a cold tart so easy, it doesn't need baking or gelatin. So, zero complications. And if you like Oreo cookies, you'll surely repeat again and again. For the crust we'll need: Oreo cookies and butter. And for the mousse we'll need: Sugar, cream cheese, Oreo cookies, cream and vanilla extract. For this type of dessert I recommend using a silicone springform pan. They're super easy to use. Although you can make it in individual cups or in a Pyrex pan. What you have at hand. What's important is that you make it, and enjoy it. First, Place the cookies inside a zip bag. Crush them with the help of a rolling pin. We'll make the crust for the cheesecake with these cookies. So we'll need them to be as thin as possible. Notice that I'm crushing them with the cream filling. The cookie absorbs it and becomes darker. Now we melt the butter in the microwave, heat it for 15 seconds until it's melted. Once melted, we add it to the Oreo cookies we just crushed. Blend it until the cookies absorb the butter. Pour the mix into the pan. With the help of a scraper spatula or a spoon we flatten the crust. We'll get a thin and compact crust. Once ready, put it in the fridge to set. While the crust sets, let's make the mousse. Place the cream cheese in the mixer. With the globe mixer blend it a couple of seconds at medium speed to soften it. Then blend at high speed for a minute. So our mousse will be airy and fluffy. After the minute, sprinkle the sugar into the mix. Also add the vanilla extract. And let it mix a little until it's fully blended. As you can see the mousse is fluffy and has a firm consistency. Now we put the mixer at full speed. And we add the cream really cold, just out of the fridge. It's really important that the cream is really cold so it's easier to whip. Keep mixing at high speed for 2 more minutes and the mix will be ready. Even though the mousse has no gelatin it's even and creamy. You'll see once it's cold it will have a perfect texture. Let's place it in the fridge for a while. Now, in another bag we'll crush some of the cookies that will go mixed in the mousse. They do not have to be as thinly crushed as the ones we used for the crust. I love to find little pieces of Oreo cookies in the cheesecake. Now, let's mix them with the mousse we placed in the fridge. Mix it with circular movements so you won't lose the air in the mousse. At this point, I will give you very important advice. Do not try the mix. Because if you do, you won't be able to stop eating it. You have been warned. If you resisted the urge to try the mix, and still have it. Take out the pan from the fridge and put it over the crust we did. It's important not to leave air bubbles in our cheesecake. Specially on the sides where they will be visible. Smooth the surface as much as you can. Also clean the walls of the pan. So it will be perfect for the decorations. And now we let it cool in the fridge while we make the ganache. For the ganache we’ll need: Cream and chocolate. Put the chocolate in a bowl, and take the cream to the microwave. Heat it until it boils. And pour it over the chocolate. I usually leave it a couple of minutes so the chocolate melts by itself. And with an egg beater blend until it's completely fused to the cream. Once it's blended, keep moving the ganache until it cools down. If we pour it while it's hot, our mousse will melt and everything will mix. Once the ganache is at room temperature, pour it over the mousse using a spatula or a spoon. so it doesn't pour in an abrupt way. Move the pan a little so the ganache spreads evenly. And take it to the fridge to set. I'm going to whip some cream to decorate our cheesecake. If you don't want to. Save some from the mousse we did. Put the whipping cream in a pastry bag with a big star nozzle. And we put it in the fridge. Now to unmold the cheesecake. First, with a spatula make sure the sides are not stuck to the pan. Because this mousse has no gelatin, it has a creamy but even texture. So when you unmold it, you will see that the sides aren't completely smooth. But I assure you it's delicious. Now we decorate the border making little mounds with the whipped cream. We decorate the surface of the cheesecake with crushed Oreo cookies. To give the cheesecake an even more irresistible look. So people know is an Oreo cookie cheesecake. As a final touch, place some mini Oreos on the whipping cream. All it remains is is to place it in the fridge and wait for the moment to eat it. I'm going to cut a piece so you can see how irresistible it looks. The ganache is very light and creamy. And truth be told it strengthens the flavor of the cookies. Like I said, it's a very easy cheesecake that requires no baking or gelatin. And you can always make different versions so it becomes easier. For example you can use grated chocolate instead of the ganache. Or you can make it in individual cups so you won't have to unmold them. But you really have to try this mousse. Because it has an incredible texture with all the taste of Oreo cookies. I'm going to stay here eating my little piece, I can't stand the temptation. If you liked the video let me know by clicking the like button. Don't forget to subscribe to my channel, so you won't miss my new videos. See you next week with a new video recipe on this series. See you soon cupcakers!

Channel: Quiero Cupcakes!

Views: 8,963,568

Keywords: Oreo (Dish), Food (TV Genre), Chocolate, oreocake, Cake (Type Of Dish), semifrio, tarta oreo, pastel oreo, sin horno, Do It Yourself (Hobby), DIY, Oreos, tarta, mousse oreo, mousse, postre, Dessert (Industry), sin gelatina, galleta oreo, quierocupcakes, quierocupcakesbcn, barcelona, Badalona (City/Town/Village)

Id: 8URyDXKDrXI

Length: 6min 16sec (376 seconds)

Published: Fri Jul 24 2015