as per the recipe. Set aside to cool to room temperature
. While in a fluid state, remove 240 grams or 1 cup. Set aside
3. Make the Keto “Oreo” cookie dough as per my
. From the FYI instructions for METHOD 2: the cookie cut out method, place the cookie dough directly onto the silicone mat or parchment paper. Cover the dough with a second piece of parchment paper. Use your hands to press the dough and flatten it. Applying slight pressure with your rolling pin, rolling in all directions to create a uniformly thick layer of dough that is about 6 mm or 1/4 inch thick. If your edges are thinner, trim the edges and overlap with extra cookie dough, rolling out so the edges are the same thickness as the center of the sheet. Slide onto a baking sheet. Refrigerate 1 – 2 hours
4. Use a 20 cm or 23 cm (8 or 9 inch) spring form pan. Remove the bottom and press the shape into the dough. Score the dough to make a clear separation, but leave on the tray without moving. This will make a large cookie shape. If making small decorative “Oreo” cookies, use a very small cookie cutter, or bottle lid, that is about the size of a quarter (2.5 cm (1 inch) diameter). Press into the dough to form distinct, very small cookies shape. Leave in place, on the parchment sheet
5. Place the Oreo cookie dough tray into the middle position of a 175 C or 350 F preheated oven. Bake for 15-20 minutes. Remove tray from oven and place on cooling rack. The cookies may look under baked at this point. Leave cookies to cool for an hour. Then gently, with a large spatula, remove cookies off the parchment and place directly onto the cooling rack. For best results, allow to air dry overnight
7. Trim the large cookie to ensure it fits snugly inside the spring form pan. Place it on bottom of the pan. Set aside
8. Using the trimmings from the cheesecake base and any leftovers from trimming the miniature Oreo cookies, crumble into various-size pieces. Set aside for the cheesecake
9. To a small bowl, add 1/4 cup water, add 7.2 g or 1 envelope of Knox powder gelatin. Stir until dissolved. Set aside to bloom
10. Into a mixing bowl add the cream cheese, extra fine ricotta/smooth ricotta. Add sweetener, lemon juice, whip well until smooth and creamy
11. Add your sweetened condensed milk, and fold until everything is well-combined. Re-melt your gelatin, and pour into the cheesecake mixture as you are continuing to whip. Set aside for a moment
12. In a separate bowl, add the heavy whipping cream and whip to a medium stiffness. Do no over whip
13. Fold the whipped cream and cheese mixture together, ensuring that the two are well combined
14. Sprinkle the Keto “Oreo” cookie crumbs and pieces on top of the cheesecake mixture. Fold, scraping from the bottom towards the center until the Keto “Oreo” cookies are well combined
15. Pour the Oreo cheesecake mixture into the spring form pan, level the top and refrigerate for about 1-2 hours or until set
16. Remove the spring form pan side and peel off the parchment paper. Set cheesecake on a stand or glass plate
17. Place the room temperature chocolate ganache in a piping bag, and snip the tip to make a small opening
18. Starting at the edge of the cheesecake, make C’s/U’s, allowing a little of the ganache to trickle down the side. Apply even pressure and make the side drips in one continuous motion
19. Squeeze out the ganache into the center of the cake and fill in with enough chocolate to create a thin chocolate layer. Use an offset spatula and smooth from the edges to the center. Refrigerate for 1 hour to allow chocolate to harden
20. OPTIONAL: Whip up the heavy whipping cream to hard stiffness stage. Place a decorative tip into a piping bag. Using a thin brush, paint 3 or 4 lines of chocolate inside the piping bag. Fill the piping bag with the whipped cream
21. Pipe out the roses along the edge of the cake. If desired, line the roses with a stream of chocolate ganache
By Angela Wilkes
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