Oreo Blueberry Lemon Cheesecake

Taste: Sweet; Technique: Other; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Oreo Blueberry Lemon Cheesecake

Remove the cream from the Oreo cookies and place them in a plastic bag.

Crush the cookies into fine crumbs. You can also use a food processor to crush them.

Melt 100g of butter in a small bowl.

Melt the butter until it becomes liquid, either using a double boiler or microwave.

Place the cookie crumbs in a container.

Pour the melted butter into the cookie crumbs.

Mix thoroughly.

Evenly press the buttery cookie crumbs onto the bottom and sides of a cake mold, using a small spoon to compact it into a bowl shape. Chill in the refrigerator and set aside.

Whip 200g of whipping cream until it reaches soft peaks, making it thick and creamy with visible ridges but still soft enough to not stand upright.

Chill the whipped cream in the refrigerator for later use.

Soak the gelatin sheet in 40g of cold water, making sure they do not overlap, until fully softened.

Squeeze fresh lemon juice.

Squeeze out 25g of lemon juice.

Clean the lemon zest, remove the white pith, and chop it into small pieces.

Cut the cream cheese into small pieces and let it soften at room temperature.

Add granulated sugar and whip with a mixer.

Whip until smooth without any lumps.

Then add the lemon zest.

Then add the lemon juice.

Then add the vanilla extract and salt.

Continue mixing with the mixer until well combined.

Heat the softened gelatin sheets along with the soaked cold water in the microwave for about 10 seconds until the gelatin melts, creating a gelatin solution. Pour the gelatin solution into the cheese mixture.

Stir well.

Take out the chilled whipped cream and fold it into the cheese mixture.

Gently fold with a rubber spatula until well combined, creating the cheesecake mousse filling.

Take out the Oreo cookie base mold and pour in the cheesecake mousse filling.

Smooth the surface of the mousse filling with a spatula, then tap the mold forcefully twice to release any air bubbles inside the mousse. Place the mold in the refrigerator’s chill room and refrigerate overnight.