OC1                                 OC2















  • 176 g Oreo biscuits
  • 40 g butter, melted
  • 350 g cream cheese
  • 200 g sour cream
  • 1/2 lemon, zested
  • 2 1/2 tblsp custard powder
  • 1 tsp vanilla essence
  • 50 g caster sugar
  • 100 g dark chocolate
  • 100 g double cream
  • 75 g white chocolate


  1. Preheat oven to 175°C/155°C fan/gas 3.5. Smash all but 3 of the Oreos into crumbs and mix with the melted butter. Press 2/3 into the bottom of a lined 20cm spring form cake tin and smooth.
  2. Mix together the cream cheese, sour cream, lemon zest, custard powder, vanilla essence and sugar. Spread half over the base, sprinkle over remaining biscuit crumbs and top with remaining cream cheese mixture. Smooth the top and bake for about 1 hour then remove and allow to cool on a wire rack for about 2 hours.
  3. Melt the dark chocolate and mix with 70g cream until well combined. Melt the white chocolate and mix with the remaining 30g cream. Spread the dark chocolate all over the cake, drizzle the white chocolate over the top and use a toothpick to create patterns. Roughly chop the 3 remaining oreo biscuits and use to decorate around the side.

NB. I would consider leaving out the lemon zest or lessening the amount used since it seemed to somewhat overpower the taste of the custard. Nevertheless this is still a great cheescake



recipe credit www.recipe-plus.co.uk

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