Oreo cheescake with Brownie Cake balls

ImageOkay so I’ve finally gotten round to making a new post… I know, it’s been a while! But this recipe is worth waiting for I assure you! Made this at the weekend, extremely rich but undeniably SCRUMMY.

For the cheesecake:


300 g Oreo Original biscuits (2 x 156g packets)

50 g butter, melted

350 g full fat cream cheese (I use Philadelphia)

100 g caster sugar

2 tsp vanilla extract

250 ml double cream

1 sachet (11g) powdered gelatine

Place 200 g of the Oreos in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18cm spring form tin. Roughly chop the remaining 120g cookies and set aside.

Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.

Beat together the cream cheese, sugar and vanilla until smooth. Whisk the cream until it reaches soft peaks and fold in to the cream cheese mixture. Next stir in the gelatine.

Stir the set aside biscuits through the filling then pour over the biscuit base. Refrigerate for 3-4 hours or until set.

I made a slightly healthier brownie mixture as the cheesecake is so indulgent I wanted to cut down on the richness just a tiny bit! Using mayonnaise in place of butter is excellent. I Used low fat Hellmann’s Mayonnaise. I also cooked the brownies for a little longer than usual so the cake is a bit drier to mix with the butter cream icing.

For the brownie cake balls:

Adapted from Angela Nilsen’s healthy supplement in the ‘Good Food’ magazine


85g dark chocolate , 70% cocoa solids, chopped into small pieces

85g plain flour

25g cocoa powder

¼ tsp bicarbonate of soda

100g golden caster sugar

50g light muscovado sugar

1 tsp vanilla extract

2 tbsp buttermilk

1 egg

100g mayonnaise


Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then reduce to a simmer. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove from heat and remove the bowl from the pan, then let the chocolate cool slightly.

Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.

Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 35 mins. When a skewer is inserted into the middle, it should come out relatively clean. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

For the Buttercream Icing:


50g milk chocolate

50g dark chocolate

100g soft butter

160g icing sugar , sifted


Melt the chocolate in the microwave or in a bowl sat over simmering water and once melted, leave cool a little. Beat the butter and sugar until creamed together then beat in the melted chocolate.

To assemble:

120 g milk chocolate (I use Callebeaut)

20 g white chocolate (Also Callebeaut)

Blitz 6 of the brownies in a food processor until they reach a fine crumb stage. Tip the crumbs into the buttercream mixture and mix. Shape heaped teaspoons of mixture into balls and place on a grease paper lined tray. Once they are all rolled, place the tray in the freezer for 10 mins or alternatively in the fridge for an hour.

Melt the milk chocolate in a deep and narrow bowl (I used a teacup) in the microwave and using two forks dip the hardened balls into the chocolate until a generous coating enrobes them. Place them back on to the lined tray and repeat the process with the remainder of balls. Place the white chocolate in the edge of a small reseal sandwich bag and seal. Place in a bowl of hot but not boiling water until melted. Then, cut a tiny snip in the edge where the chocolate has melted. Pipe artistic designs over the coated cake balls (I did squiggles!) and leave to set in a cool room for about 10 mins. (Don’t put them in the fridge because the chocolate will condensate)

Once the cheesecake has set, un mould it and adorn with brownie cake balls. I found 8 balls looked the best!

With the remainder of brownies, I froze them in a Ziploc bag so I can use them in the future for more cake balls or just a mid week treat! And as for the rest of the brownie cake balls? They didn’t last too long in a house which bears 3 sweet toothed maniacs…


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