{"id":387,"date":"2020-03-01T18:03:35","date_gmt":"2020-03-01T18:03:35","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=387"},"modified":"2025-02-14T10:34:50","modified_gmt":"2025-02-14T10:34:50","slug":"oreo-cheesecake","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=387","title":{"rendered":"No-bake Oreo cheesecake"},"content":{"rendered":"\n<p>English version further down<\/p>\n\n\n\n<p>Oreo cheesecake, 8-10 prs.<br> 20\u00f8<br> <br> <strong>Bund:&nbsp;<\/strong><br> ca. 10-12 knuste Digestive (Skal svare til 3,5 dl)<br> 0,5 dl brun farin&nbsp;<br> 100 g smeltet sm\u00f8r<br> <br> Put kiksene i en pose og knus dem med en kagerulle. Bland farin i. Tils\u00e6t smeltet sm\u00f8r og blend blandingen til en sammenh\u00e6ngende masse<br> L\u00e6g bagepapir i bunden af springormen og pres massen godt ned i formen og stil formen i k\u00f8leskabet.<\/p>\n\n\n\n<p><strong>Oreo cheese-fyld:<\/strong><br> 5,5 dl fl\u00f8de<br> 500 g fl\u00f8deost, stuetemperatur<br> 1,5 dl sukker<br> 0,5 tsk salt<br> 1 spsk citronsaft<br> 2 tsk vaniljepulver<br> 12 Oreos, knuste<br> <br> Samling af kagen:<br> Pisk fl\u00f8den let og luftig. Bland&nbsp;fl\u00f8deost, sukker, salt, vaniljepulver og citronsaft i en sk\u00e5l.<br> R\u00f8r det sammen i et par minutter med en h\u00e5ndmixer til det er en bl\u00f8d og sammenh\u00e6ngende masse.<\/p>\n\n\n\n<p>Bland den piskede fl\u00f8de og fl\u00f8deostblandingen. Vend&nbsp;forsigtigt de knuste Oreos i blandingen og fyld den i formen med kiksebunden.&nbsp;<br> S\u00e6t den p\u00e5 k\u00f8l i min. 6 timer, gerne natten over.&nbsp;<br> <br> Pynt kagen med halve jordb\u00e6r og lidt knuste Oreos<br> <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Oreo Cheesecake, 8-10 servings<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Crust:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 cups crushed Digestive biscuits (10-12 knuste Digestive, ca. 3.5 dl)<\/li>\n\n\n\n<li>1\/4 cup brown sugar (0.5 dl brun farin)<\/li>\n\n\n\n<li>7 tbsp melted butter (100 g smeltet sm\u00f8r)<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Place the biscuits in a bag and crush them with a rolling pin. Mix in the brown sugar. Add the melted butter and blend the mixture until it forms a cohesive mass.<\/li>\n\n\n\n<li>Line the bottom of the springform pan with baking paper and press the mixture firmly into the pan. Place the pan in the refrigerator.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Oreo Cheese Filling:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 1\/3 cups heavy cream (5.5 dl fl\u00f8de)<\/li>\n\n\n\n<li>17.5 oz cream cheese, room temperature (500 g fl\u00f8deost, stuetemperatur)<\/li>\n\n\n\n<li>2\/3 cup sugar (1.5 dl sukker)<\/li>\n\n\n\n<li>1\/2 tsp salt (0.5 tsk salt)<\/li>\n\n\n\n<li>1 tbsp lemon juice (1 spsk citronsaft)<\/li>\n\n\n\n<li>2 tsp vanilla powder (2 tsk vaniljepulver)<\/li>\n\n\n\n<li>12 crushed Oreos (12 Oreos, knuste)<\/li>\n<\/ul>\n\n\n\n<p><strong>Assembly:<\/strong><\/p>\n\n\n\n<p>Decorate the cake with halved strawberries and a few crushed Oreos before serving<\/p>\n\n\n\n<p>Whip the cream until light and fluffy. In a separate bowl, mix the cream cheese, sugar, salt, vanilla powder, and lemon juice.<\/p>\n\n\n\n<p>Blend the mixture with a hand mixer for a few minutes until it is smooth and cohesive.<\/p>\n\n\n\n<p>Fold the whipped cream into the cream cheese mixture. Gently fold in the crushed Oreos and fill the mixture into the crust in the springform pan.<\/p>\n\n\n\n<p>Refrigerate for at least 6 hours, preferably overnight.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Oreo cheesecake, 8-10 prs. 20\u00f8 Bund:&nbsp; ca. 10-12 knuste Digestive (Skal svare til 3,5 dl) 0,5 dl brun farin&nbsp; 100 g smeltet sm\u00f8r Put kiksene i en pose og knus dem med en kagerulle. Bland farin i. Tils\u00e6t smeltet sm\u00f8r og blend blandingen til en sammenh\u00e6ngende masse L\u00e6g bagepapir i bunden <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=387\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":388,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[88,84,92],"class_list":["post-387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecakes","tag-cheesecake","tag-kager","tag-oreo"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=387"}],"version-history":[{"count":2,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions"}],"predecessor-version":[{"id":1506,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/387\/revisions\/1506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/388"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}