Difficulty: Side dishes (intermediate) Time: 10~30 minutes Ingredients Anchor cheese 180g caster sugar 50g whipping cream 150g butter 40g Oreo cookies 3 bags of milk 100g gelatine powder 20g

1. Take a group photo of the ingredients as usual

2. First heat the butter. Once it is melted, I pour the Oreos in and mix well. As for how to break Oreos, I use a hammer

3. After mixing, pour into a six-inch flexible egg mold. The flexible mold is used to facilitate taking out the cake after it is done. It’s beautiful and convenient. If you haven’t bought it yet, hurry up and buy it. Very practical

4. The gelatin powder must be dissolved with cold water first. The ratio of powder to water is, 1 gram of powder: 5 grams of water, which is a ratio of 1:5. This ratio is It won't change. If there is less water, it won't melt. If there is too much water, it will become dilute. Then stir evenly, otherwise the subsequent solidification may not be successful. After the gelatine powder is melted, pour in the milk and mix with it. Stir evenly and set aside. (There is another method, which is to mix the gelatine powder directly with milk. It can also be melted. However, it is not recommended for novice students because it is easy to agglomerate if they are not mastered well. Therefore, it is better to melt it with cold water first and then add Mix the milk.)

5. Soften the cheese in water. This is how I do it. It is very quick and convenient, and the softened cheese will not stick to the bag and is easy to take out

6. Use a whisk on low setting to smooth the cheese. It is best to beat it until it is smooth and without any particles. Don’t doubt it, it is just cheese! Not cream! Look good! !

7. After beating the cheese, pour in the sugar and stir evenly. Then pour in the light cream in three batches and stir evenly. Why three batches? Because in order to make them blend together better, think about it for yourself, which one is more delicate, the fusion degree of three times of stirring or the degree of fusion of one time stirring?

8. After the cream and cheeseburger are evenly mixed, pour the previously melted gelatine powder in three times and stir evenly. Don’t ask why, this is experience!

9. Finally, take out the Oreo cake base from the refrigerator and pour all the cake batter you just mixed into it. Note that maybe because I moved too much, bubbles appeared on the top of the cake batter. You must pop them with a hand. Don’t ask why!

10. Dangdangdang~~ I put it in the refrigerator at 9:30 in the evening, and took it out early the next morning. It was perfectly solidified! (Here~~Applause

11. The perfect Oreo cheesecake! Remember to submit~~

The gelatine powder must be dissolved with cold water first , stir evenly, otherwise the subsequent solidification may not be successful. As for the mold, it is best to use a six-inch flexible egg mold. The flexible mold is used to facilitate taking out the cake after it is made, and it is beautiful. It’s convenient. If you haven’t bought it yet, go buy it now. It’s very practical.