Ingredients

The following ingredients have 16 Servings
  • 24 oreo cookies ((264g))
  • 4.9 oz (140g) butter
  • 10.5 oz (300g) dark chocolate (good quality)
  • 6.1 oz (175g) marshmallows (, cut into small pieces)
  • 1/2 cup (110g) mascarpone cheese
  • 2 tbsp strong espresso
  • 1/3 cup (80ml) 1/3 cup water
  • 1 very small pinch smoked sea salt flakes ((or regular))
  • unsweetened cocoa powder for dusting ((optional))
  • 4 heaped tbsp ricotta cheese
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp fine granulated sugar

Instruction

  • First, melt half of the butter in a saucepan. Add the oreo cookies to a food processor (whole cookies including the white filling). Blitz the cookies to a fine crumb whilst adding the melted butter.
  • Add the crumbs to a lined cake tin (8.5 inch/22cm) and press it firmly with the back of a metal spoon to create a smooth, even layer. Place it in the fridge while you make the filling.
  • Cut the marshamallows into small pieces and brake up the chocolate into small chunks. Add them both to a large saucepan with the espresso, water and remaining half of the butter (cut into cubes).
  • Melt the mixture over a low/medium heat and stir the mixture until everything has completely melted. When there are only a few lumps of marshmallows left, turn the heat off and add the mascarpone. 
  • Stir the marscarpone into the chocolate mixture until combined and add a tiny pinch of sea salt.
  • If there are still a few lumps of marshmallows left then turn the heat back on for a few seconds and stir until melted.
  • Remove the chocolate cheesecake base from the fridge and pour the chocolate filling into the tin. Place it back in the fridge to set for at least 1 hour (preferably 2-3). Dust with unsweetened cocoa powder before serving (optional).