Method

• First make the base. Lightly grease a 20cm loose bottom tin. Crush the oreos and cocoa until they are a fine crumb. Either use a rolling pin or whizz in a food processor
• Place the crumbs into a bowl with the melted butter and combine. Press the mixture around the tin, covering the base and bringing up the sides. Place in the fridge to set.
• Now make the filling. Put the cream cheese, mascarpone and icing sugar into a large mixing bowl. Beat with a electric hand mixer until smooth. Add the cream and vanilla extract and beat until stiff.
• Spoon the filling on top of the base and place back in the fridge to set for 4-6 hours or leave overnight
• Once the cheesecake is set, take out of the fridge 20 minutes before serving.
• To decorate I used a selection of things including freeze-dried raspberries, lime wedges, fresh raspberries and edible flowers.



Be sure to send me your pictures when you recreate this masterpiece!