Cheesecake praline with oreo cookies, pistachios and coconut

Serves 8
Prep time 45 minutes + 24 hours freezing time

cheesecake mixture
1 sheet gelatin
250ml cold water
226g cream cheese, softened
57g sugar
180ml milk
60ml lemon juice
240ml whipping cream, whipped

coating
freeze-dried raspberry
pistachio, ground
green tea
coconut flakes
oreo cookies, crushed

• Soften the gelatin in water and stir over low heat until dissolved.
• With electric mixer on medium, combine the cream cheese and sugar until well blended. Gradually add dissolved gelatin, milk and lemon juice. Mix until well blended.
• Chill until slightly thickened and fold in the whipped cream.
• Pour the cheesecake mixture in a tray and chill until firm for about 2 hours.
• Scoop the cheesecake mixture with an ice cream scoop or spoon and shape into little round balls of about 10g each.
• Coat each ball with your choice of freeze-dried raspberry, ground pistachio, green tea or coconut flakes.

Tip: Setting the cheesecake mixture a day ahead will allow better handling; try to do the molding of the cheesecake early in the morning or in a cool room.

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