This recipe was published by a very old pen pal of mine (not referring to her age but rather to the amount of years we have known each other, of course!) from Finland. She is genius when it comes to anything that has to do with foods and baking! And I got to steal it with pride.
I actually made this recipe in a modified form for New Year's Eve dinner to celebrate the new 2013 year coming together with friends. That explains the decoration I guess... :O)
Ingredients
Cookie bottom
15 Oreo cookies
50g unsalted butter
White chocolate filling
200g white chocolate (probably better with 250g or even more)
200g Philadelphia cheese
4 sheets gelatine (I would try to reduce it to maybe 3,5 or even less next time)
300g whipped cream
Dark chocolate filling
200g milk chocolate (probably better with 250g or even more)
200g Philadelphia cheese
4 sheets gelatine (I would try to reduce it to maybe 3,5 or even less next time)
300g whipped cream
According to the original recipe also add a bag of Fazer Marianne crushed bonbons. They seem to be some mint chocolate bonbon of some kind. Me not liking mint chocolate and not having a clue of where to get those, I actually left that detail out.
(or actually leave this out or reduce this to a half amount)
Instructions
Put the sheets of gelatine in cold water to soften up.
Mix the Oreo cookies with the melted butter until fully blended. Put it in a spring form. If you want your life to be easier, cover the bottom of the form with plastic film. Put the form in the fridge until you do the rest of the cake.
Whip the cream.
Melt the white chocolate. Mix in the Philadelphia cheese. Add the gelatine to to mixture. Add half of the whipped cream. Start by putting in it some heaped spoon of it and mix it well to give the basic mixture some "air" and the add the rest mixing from bottom down not to loose the air from the cream.
Put the white chocolate mixture into the form and put the form back in the fridge to cool down and get somewhat more stable before adding the next mixture.
Melt the milk chocolate. Mix in the Philadelphia cheese. Add the gelatine to the mixture. Add the other half of the whipped cream as for the previous mixture. If you have those, also add the crushed Marianne bonbons.
Add in the form and put it in the fridge.
If you want a clear cut, it is recommended to put the cake in the freezer for some time or at least prepare the cake the day before serving otherwise it will not be "hard enough" to guarantee a reasonable look.
If you remove it from the refrigerator, it is a good idea to actually warm up the sides of the cake with your hands before removing them. It makes your life much easier!
Decorate as you desire. My friend did a wonderful decoration with not sure what with Santa and Christmas tree. I obviously kept it simple due to my limited craftmanship and only used some melted white chocolate to write something and to sprinke out some white decoration. In order to make it easier on myself I actually used a sharp knife to write the words on the cake and then when over them with the white chocolate later. Then I did not have to think how to write with hot chocolate, which in my opinion is not that easy (unless you are Montersino, as the guy can do anything....).
To be modified until next time
The cake was good, but I personally felt it was very very very much to melt down after a full dinner. So I probably think next time I will try to do less of it and furthermore make some changes to make it more exciting. The original recipe probably was more exiting in itself given the Marianne bonbons which I left out. But without them, it can be a little, well, let us say boring.
Following alternatives may be viable and triable:
- Only use the white chocolate mixture and skip the other one. Or make only half of the other one just to top the whole a little and give it some color. But all of it was really too much. The cookies at the bottom were good, but too little compared with the cheese cake part. Reducing or eliminating the darker chocolate mixture will rebalance the proportions.
- I personally think little less gelatine might also do some good. Let us try to eliminate 0,5 or 1 sheet of gelatine next time from each mixture.
- I also thought the white chocolate taste was a little too subtle so next time let us add 50g more (or maybe even 75-100g, who knows)
I actually made this recipe in a modified form for New Year's Eve dinner to celebrate the new 2013 year coming together with friends. That explains the decoration I guess... :O)
Ingredients
Cookie bottom
15 Oreo cookies
50g unsalted butter
White chocolate filling
200g white chocolate (probably better with 250g or even more)
200g Philadelphia cheese
4 sheets gelatine (I would try to reduce it to maybe 3,5 or even less next time)
300g whipped cream
Dark chocolate filling
200g milk chocolate (probably better with 250g or even more)
200g Philadelphia cheese
4 sheets gelatine (I would try to reduce it to maybe 3,5 or even less next time)
300g whipped cream
According to the original recipe also add a bag of Fazer Marianne crushed bonbons. They seem to be some mint chocolate bonbon of some kind. Me not liking mint chocolate and not having a clue of where to get those, I actually left that detail out.
(or actually leave this out or reduce this to a half amount)
Instructions
Put the sheets of gelatine in cold water to soften up.
Mix the Oreo cookies with the melted butter until fully blended. Put it in a spring form. If you want your life to be easier, cover the bottom of the form with plastic film. Put the form in the fridge until you do the rest of the cake.
Whip the cream.
Melt the white chocolate. Mix in the Philadelphia cheese. Add the gelatine to to mixture. Add half of the whipped cream. Start by putting in it some heaped spoon of it and mix it well to give the basic mixture some "air" and the add the rest mixing from bottom down not to loose the air from the cream.
Put the white chocolate mixture into the form and put the form back in the fridge to cool down and get somewhat more stable before adding the next mixture.
Melt the milk chocolate. Mix in the Philadelphia cheese. Add the gelatine to the mixture. Add the other half of the whipped cream as for the previous mixture. If you have those, also add the crushed Marianne bonbons.
 |
| After removing the spring form 31/12-2012 |
If you want a clear cut, it is recommended to put the cake in the freezer for some time or at least prepare the cake the day before serving otherwise it will not be "hard enough" to guarantee a reasonable look.
If you remove it from the refrigerator, it is a good idea to actually warm up the sides of the cake with your hands before removing them. It makes your life much easier!
Decorate as you desire. My friend did a wonderful decoration with not sure what with Santa and Christmas tree. I obviously kept it simple due to my limited craftmanship and only used some melted white chocolate to write something and to sprinke out some white decoration. In order to make it easier on myself I actually used a sharp knife to write the words on the cake and then when over them with the white chocolate later. Then I did not have to think how to write with hot chocolate, which in my opinion is not that easy (unless you are Montersino, as the guy can do anything....).
To be modified until next time
The cake was good, but I personally felt it was very very very much to melt down after a full dinner. So I probably think next time I will try to do less of it and furthermore make some changes to make it more exciting. The original recipe probably was more exiting in itself given the Marianne bonbons which I left out. But without them, it can be a little, well, let us say boring.
Following alternatives may be viable and triable:
- Only use the white chocolate mixture and skip the other one. Or make only half of the other one just to top the whole a little and give it some color. But all of it was really too much. The cookies at the bottom were good, but too little compared with the cheese cake part. Reducing or eliminating the darker chocolate mixture will rebalance the proportions.
- I personally think little less gelatine might also do some good. Let us try to eliminate 0,5 or 1 sheet of gelatine next time from each mixture.
- I also thought the white chocolate taste was a little too subtle so next time let us add 50g more (or maybe even 75-100g, who knows)
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