{"id":384,"date":"2020-03-01T18:00:48","date_gmt":"2020-03-01T18:00:48","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=384"},"modified":"2025-02-14T10:30:36","modified_gmt":"2025-02-14T10:30:36","slug":"strawberry-cheesecake-med-oreo","status":"publish","type":"post","link":"http:\/\/bakerbyheart.dk\/?p=384","title":{"rendered":"Strawberry cheesecake med oreo &#8211; No-bake strawberry cheese cake with Oreo"},"content":{"rendered":"\n<p>English version further down<\/p>\n\n\n\n<p>Jep, jeg ved det. Fantastisk kombination, ikke? \ud83d\ude42<\/p>\n\n\n\n<p>Lav gerne kagen dagen f\u00f8r servering.<br>Arbejdstid: 90 minutter + min. 4 tiemrs afk\u00f8ling<\/p>\n\n\n\n<p>Strawberry cheesecake med Oreo, ca 12 prs.<\/p>\n\n\n\n<p>240 g Oreo<br> 70 g sm\u00f8r<br> 4,5-5 blade husblas<br> 300 g frosne jordb\u00e6r<br> 1,5 spsk. vand<br> 45 g r\u00f8rsukker<br> 1 vaniljestang<br> 450 g Buko naturel el.lign. (ikke light)<br> ca. 12 store friske jordb\u00e6r<br> 3,75 dl piskefl\u00f8de<br> <br> Pynt:<br> Oreos + jordb\u00e6r<br> <br> Knus dine Oreos til krummer i en blender..<br> Smelt sm\u00f8rret og bland det med krummerne.<br> Bekl\u00e6d bunden af en springform (20 cm) med bagepapir og fordel krummerne heri. Tryk krummerne godt sammen, s\u00e5 bunden bliver fast og stabil.<br> L\u00e6g husblas i en sk\u00e5l med koldt vand og stil sk\u00e5len til siden.<br> H\u00e6ld de frosne jordb\u00e6r i en gryde sammen med vand og r\u00f8rsukker.<br> Fl\u00e6k vaniljestangen p\u00e5 langs og skrab kornene ud. Tils\u00e6t korn og de tomme st\u00e6nger til gryden. Kog forsigtigt op og lad det simre et par minutter.<br> <br> Klem vandet fra den udbl\u00f8dte husblas og tils\u00e6t det til gryden der tages af varmen. Tag vaniljest\u00e6ngerne op og blend resten indtil massen er ensartet og fin i konsistensen. Lad jordb\u00e6rmassen k\u00f8le helt af.<br> <br> H\u00e6ld osten i en sk\u00e5l og pisk det op, s\u00e5 det bliver luftigt. Tils\u00e6t jordb\u00e6rmassen og pisk det sammen.<br> <br> Bekl\u00e6d indersiden af din springform med kageplast. Halver de friske jordb\u00e6r og pynt indersiden af kageplasten med jordb\u00e6rrene.<br> <br> Pisk fl\u00f8den til en let fl\u00f8deskum og vend det forsigtigt sammen med jordb\u00e6r-fl\u00f8deostblandingen. H\u00e6ld det over kiksebunden og s\u00f8rg for at det kommer ind langs kanten af jordb\u00e6r.<br> <br> Stil kagen i k\u00f8leskabet i minimum 4 timer, gerne natten over.<br> Inden servering pyntes kagens top med Oreos og jordb\u00e6r<br><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">No-bake strawberry cheese cake with Oreo<\/h4>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8.5 oz (240 g) Oreo cookies<\/li>\n\n\n\n<li>5 tbsp (70 g) butter<\/li>\n\n\n\n<li>4.5-5 sheets (4.5-5 blade) gelatin<\/li>\n\n\n\n<li>10.5 oz (300 g) frozen strawberries<\/li>\n\n\n\n<li>1.5 tbsp (1.5 spsk) water<\/li>\n\n\n\n<li>1.5 oz (45 g) cane sugar<\/li>\n\n\n\n<li>1 vanilla pod (1 vaniljestang)<\/li>\n\n\n\n<li>16 oz (450 g) plain cream cheese (not light)<\/li>\n\n\n\n<li>Approx. 12 large fresh strawberries (Ca. 12 store friske jordb\u00e6r)<\/li>\n\n\n\n<li>1.5 cups (3.75 dl) heavy cream<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Decoration<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Oreos + strawberries<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Crush the Oreos into crumbs using a blender. Melt the butter and mix it with the crumbs.<\/li>\n\n\n\n<li>Line the bottom of a 8-inch (20 cm) pan with baking paper and distribute the crumbs evenly. Press the crumbs firmly to form a solid, stable base.<\/li>\n\n\n\n<li>Soak the gelatin sheets in a bowl of cold water and set aside.<\/li>\n\n\n\n<li>Put the frozen strawberries in a pot with the water and cane sugar.<\/li>\n\n\n\n<li>Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the pot. Bring to a gentle boil and let it simmer for a few minutes.<\/li>\n\n\n\n<li>Squeeze the water from the soaked gelatin and add it to the pot. Remove the vanilla pods and blend the mixture until smooth and consistent. Let the strawberry mixture cool completely.<\/li>\n\n\n\n<li>In a bowl, whip the cream cheese until it becomes airy. Add the strawberry mixture and mix well.<\/li>\n\n\n\n<li>Line the inside of the springform pan with cake plastic. Halve the fresh strawberries and decorate the inside of the cake plastic with them.<\/li>\n\n\n\n<li>Whip the cream to a light foam and gently fold it into the strawberry-cream cheese mixture. Pour it over the crust, ensuring it fills in around the strawberries.<\/li>\n\n\n\n<li>Place the cake in the refrigerator for at least 4 hours, preferably overnight.<\/li>\n\n\n\n<li>Before serving, decorate the top of the cake with Oreos and strawberries.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Jep, jeg ved det. Fantastisk kombination, ikke? \ud83d\ude42 Lav gerne kagen dagen f\u00f8r servering.Arbejdstid: 90 minutter + min. 4 tiemrs afk\u00f8ling Strawberry cheesecake med Oreo, ca 12 prs. 240 g Oreo 70 g sm\u00f8r 4,5-5 blade husblas 300 g frosne jordb\u00e6r 1,5 spsk. vand 45 g r\u00f8rsukker 1 vaniljestang 450 g <br \/><a class=\"more\" href=\"http:\/\/bakerbyheart.dk\/?p=384\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":385,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[88,55,84,92],"class_list":["post-384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecakes","tag-cheesecake","tag-jordbaer","tag-kager","tag-oreo"],"_links":{"self":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=384"}],"version-history":[{"count":2,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/384\/revisions"}],"predecessor-version":[{"id":1504,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/384\/revisions\/1504"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=384"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}