It’s important when making cheesecake with gelatine in it that all the ingredients are at room temperature to prevent clumps forming. You don’t have to add colouring; you could just use green decorations such as sprinkles or piped icing shamrocks.
TAKES: 25 minutes plus chilling MAKES: 12 mini cheesecakes or 1 20cm cheesecake
6 Oreo cookies, crushed into crumbs (for 20cm you may need to use double the cookies and butter)
50g melted butter
125ml cream at room temperature
250g cream cheese at room temperature
⅓ cup sugar
½ teaspoon vanilla essence
1 ½ teaspoons powdered gelatine
1 tablespoon boiling water
Grease a mini cheesecake pan (I got mine from Mighty-Ape for $11.00, each little cup has a removable base – Genius!) or just make one in a 20 cm loose bottom tin.
Combine the melted butter and cookie crumbs and press into the base of the pans or pan. If doing mini’s use around 1 tablespoon per cup. Compress with the back of a spoon and chill in the freezer for 10 minutes while you make the filling.
Whip the cream and set aside. Beat the cream cheese and sugar till smooth and light, add the vanilla essence, and colouring then fold in the cream.
In a small bowl sprinkle the gelatine onto the boiling water and whisk with a fork until completely dissolved. Whisk the gelatine into the cream mixture until completely combined.
Pour into the prepared pan or pans and tap gently on the bench to level. Chill in the fridge until set -4-6 hours or overnight.
To neatly unmould mini cheesecakes pop them in the freezer for ½ an hour or so, so the sides are quite firm then press the bases upwards and they’ll slide out cleanly and quickly return to a soft ready to eat consistency.
Ombre – Divide the filling mixture evenly into 3 bowls, using scales is the best way to ensure even layers. Use green Gel food colouring to tint the filling from dark to light. Layer the darkest portion on the bottom, followed by the middle shade and finish with the lightest.