Blueberry Oreo Crepe Cheesecake Recipe

Instructions

Crepe batter:

1. Add sugar and vanilla extract to eggs and mix.
2. Sift flour and black cocoa powder, add crushed Oreo and a little milk and mix.
3. Add the rest of the milk, mix evenly, add the melted butter, mix and strain through a sieve.
4. Cover with plastic wrap and rest in the refrigerator for about 30 minutes.
5. Pan the crepe over low heat in a 16cm frying pan and cool it.
6. Cut the crepe with a 15cm mold, cut one sheet into 3cm circles, and cut into semicircles.

Cream Cheese Oreo Cream:

7. Add sugar to fresh cream and whip about 50%, then add cold cream cheese and whip.
8. Add Oreo powder, mix with a spatula, and prepare in a piping bag.
9. Stack the crepes and cream in order (use 9 crepes), attach the half-circle crepe to the inside of the mold, and put it in the refrigerator.

• Put a mousse strip or Teflon sheet inside the frame and make it

Blueberry Cheesecake:

10. Add powdered gelatin to cold water, mix well and leave for at least 10 minutes.
11. Add sugar to cream cheese at room temperature and mix.
12. Add the blueberry puree, mix, and heat the soaked gelatin in a microwave for about 15 seconds to melt.
13. Add the melted gelatin to the cheesecake batter and mix, then add the blue coloring and mix.
14. Whip about 50% of the fresh cream and mix it into the cream cheese batter.
15. Pour it into a mousse mold, flatten it, and harden it in the freezer for about 2 hours.
16. Remove the mousse mold and slowly remove the mousse strip.