The calculation is for a 16 cm (6.3 inch) mold.
- eggs - 1 piece | 1.00 item
- sugar - 150 g | 5.30 oz
- milk - 50 g | 1.75 oz
- freshly brewed coffee - 100 ml | 3.40 fl oz
- flour - 150 g | 5.30 oz
- baking powder - 10 g | 0.35 oz
- vegetable oil (sunflower) - 50 g | 1.75 oz
- cocoa - 40 g | 1.40 oz
- Whip the eggs with the sugar until white.
- Add the sunflower oil, and whip until smooth.
- Then add the warm milk.
- Sift the flour, and combine it with the baking powder and the cocoa. Add it to the egg mixture.
- Gently pour the hot coffee in a thin stream. The dough turns out to be quite liquid.
- Bake the biscuit at the temperature of 180C (356F) for 25 to 30 minutes (the exact baking time depends on your oven).
- Wrap the finished biscuit in foil, and place it in the fridge for at least a few hours (better overnight).
- Cut the biscuit into two cake layers. If you wish, you can soak the biscuits a little while assembling the cake.
Cold Oreo cheesecake
- ricotta (or any other curd cheese)- 500 g | 17.65 oz
- cream 33-35% - 200 ml | 6.80 fl oz
- powdered sugar - 150 g | 5.30 oz
- bitter chocolate - 100 g | 3.55 oz
- gelatin - 15 g | 0.55 oz
- water for the gelatin - 90 g | 3.15 oz
- Oreo cookies – 1 big pack | 5.45 oz
- Pour the gelatin with the water, and let it swell. Warm it up in the microwave for 30 seconds.
- Whip the cream until soft peaks.
- Mix the ricotta with the powdered sugar and the cream.
- Add the melted ‘room temperatured’ chocolate.
- Add the gelatin.
- Chop the cookies, and add the pieces to the curd mixture.
Assemble the cake in a ring mold in the order that you can see in the pictures, and send it to the fridge for several hours (better overnight).
P.S. You can replace the dark chocolate in the cheesecake with the white one. If you add some fruit or berry purees, then you will get a cheesecake with a new flavor.