Ingredients:

• 1 box of gluten-free Oreo cookies (you’ll need 32 cookies)

• 100 grams unsalted butter, melted

• 400 grams cream cheese (softened)

• 500 ml whipping cream (chilled)

• 120 grams sugar (do not substitute with sweeteners)

Tools Needed:

• Food processor

• Mixer or whisk

Preparation Steps:

1. Make the Base:

1. Crush the gluten-free Oreos in a food processor until they turn into fine crumbs.

2. Add the melted butter to the crumbs and pulse until well combined. The mixture should resemble wet sand.

3. Press the Oreo mixture evenly into the bottom of a springform pan, ensuring the base is firm and compact.

4. Chill the base in the refrigerator for 1–2 hours to set.

2. Prepare the Cheesecake Filling:

1. Using a mixer, whip the chilled whipping cream and sugar together until stiff peaks form. This will create a light and airy texture for your cheesecake.

2. In a separate bowl, warm the cream cheese in the microwave for about 10 seconds to soften it (do not overheat).

3. Gradually fold the softened cream cheese into the whipped cream mixture, combining gently to avoid deflating the whipped cream.

4. If there are any lumps, use a whisk or hand mixer on low speed to create a smooth, lump-free filling.

3. Assemble the Cheesecake:

1. Pour the cream cheese filling over the chilled Oreo base, spreading it evenly with a spatula.

2. Smooth the top for a neat finish.

4. Chill and Set:

1. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 12 hours to allow it to set. For the best texture and flavor, chill it for 24 hours.

5. Serve:

1. Carefully remove the cheesecake from the springform pan and transfer to a serving plate.

2. Garnish with crushed gluten-free Oreos, whipped cream, or fresh fruit for an elegant touch.

Tips for Success:

• Room Temperature Ingredients: Ensure the cream cheese and butter are at room temperature before mixing for a smoother filling and base.

• Avoid Overmixing: Be gentle when folding the cream cheese into the whipped cream to maintain the cheesecake’s light texture.

• Freezing Option: If you’re in a hurry, freeze the cheesecake for 4–6 hours instead of refrigerating. Let it sit at room temperature for 15 minutes before serving.