Sunday, 31 December 2006
I made this No-bake Oreo Cheesecake for my younger one's birthday recently. His birthday cake was a bit small. As such I made this cheesecake to ensure everyone gets to eat a piece of cake. I was very glad that it was very well received. Thanks Evan, from Evan's Kitchen Rambling for providing the receipe. I am very inspired by her creations and her talents in both baking and photograpy. I modified the recipe a little and added chocolate shavings on top of the cake to decorate it a little.
Most instructions for cheesecakes call for the use of a springform pan or a loose-bottom pan, as cheesecakes cannot be turned out on the rack without collapsing. As I do not have any one of these pans, I improvised by following the tip from Kraft's website. Just line a 18cm round pan with a sheet of aluminum foil that extends out 2-3 cm at the side of the pan. When the cake is chilled, lift the cake out of the pan by the foil. Carefully remove the foil and transfer the cake to a platter. Decorate the top or side as desired.
The side of the cake looks a little crinkly because of the foil. Next time, I will use a strip of baking paper to line the side of the pan so that the sides will look neat.
110g digestive biscuits(about 8 pieces), chopped into fine crumbs
40g melted butter
40g melted butter
300ml whipping cream (chilled, I used Bulla Thickened Cream)
1 tablespoon gelatin powder
3 tablespoon boiling water
10ml lemon juice
250g cream cheese, soften at room temperature
50g icing sugar
45ml fresh milk
1 table spoon vanilla essence
8 pieces of oreo cookies (coarsely chopped, with cream removed)
4 pieces of oreo cookies (finely chopped, with cream removed)(1 piece refers to half of the oreo cookies)
- Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.
- Beat whipping cream with electric mixer until 70% stiff or until mousse-like. Do not over mix. Takes about 2 to 3mins on low speed. Keep in the fridge.
- Place gelatin powder, lemon juice & boiling water in a bowl. Heat a pot filled with water until just simmering and place the bowl inside the pot. Dissolve gelatin, lemon juice & boiling water in the bowl. Keep warm.
- With an electric mixer, beat cream cheese , icing sugar, milk and vanilla essence until smooth & creamy. Blend in gelatin solution. Blend in whipping cream with a spatula.
- Pour half of the cheese mixture into a bowl. Stir in finely chopped oreo cookies. Mix well. Pour the mixture the cake tin. Chill for 15 minutes.
- Sprinkle coarsely chopped oreo cookies on top of the first half of cheese mixture which has been chilled. Pour in the remaining half of the cheese mixture. Chill for 3 to 4 hours before serving. Remove from pan and decorate with chocolate shavings or as desired.
Tips:To ensure easy whipping, make sure the cream is chilled. Chill the mixing bowl in the fridge for 15mins before using it to whip the cream.
To achieve a clean slice, heat up the knife before slicing (eg. soak knife in a cup of hot water or heat over a stove on low heat). Clean the knife after each cut.