Thursday, 10 May 2012
The highlight of this post is yet another one of my 'first attempt' for the month, or rather last month. I baked a New York style oreo cheesecake for my husband's birthday. This is the first time I have made a proper baked cheesecake. Preparing the batter was quite straight forward and that left me the false impression that the cake would turn out great. Little did I know that my oven temperature was on the high side, and upon cooling, the cake shrank and collapsed with a slight sunken top. Well, it was not a pleasing sight to behold so I decorated it with whatever I had on hand to make it look more presentable. Fortunately, the taste of the cake was not compromised at all. It had a very nice creamy and smooth texture, yet taste light with a refreshing hint of lemon. You wouldn't be able to stop at just one slice. Once we finished the cake, I started craving for another one. It is no surprise that I made another version a fortnight later, and this time I was careful to bake it at a lower temperature. I left the cake to cool in the oven when it was cooked, the cake didn't shrink or sink as much as my first attempt. Unlike my husband and my boys, I am not really a fan of oreos. So I prefer this plain version as the delicate taste of the creamy cheesecake was not overpowered by the presence of the sweet oreo crumbs. The digestive biscuit base is also a better option to pair with the slightly lemony cheese filling.
My latest baking venture has certainly removed my fear of making a baked cheesecake...I am sure I will be able to move on to making more delicate bakes such as the Japanese style souffle cheesecake...
Baked Oreo Cheesecake
(makes one 7" round cake or 7" heart shape cake)
100g oreo cookies (without the cream), finely crushed
45g unsalted butter, melted
250g cream cheese, soften at room temperature
100g caster sugar
50g unsalted butter, soften at room temperature
100g sour cream
1 teaspoon vanilla bean paste
1 large egg, room temperature
1 large egg yolk, room temperature
10g corn starch
1 tablespoon lemon juice
3 ~ 4 oreo cookies, break into small chunks
Lightly grease a 7" round baking pan (with removable base). Line base and side of the pan with parchment paper. Combine crushed oreo cookies and melted butter together in a mixing bowl, mix well. With the back of a spoon, press the oreo cookies crumbs firmly onto the base of the prepared pan. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)
With an electric mixer, beat cream cheese in a mixing bowl until smooth. Add in sugar and beat till fully incorporated. Stop to scrape down the sides if necessary. Continue to add in butter, whisk to combine. Add in sour cream, beat to combine. Add in vanilla bean paste (or use the seeds of 1/3 of a vanilla pod), beat to combine.
Lightly beat the egg and egg yolks in a small bowl. Add in the egg mixture to the cream cheese batter in 3 separate additions, beat to combine after each addition. Add in corn flour and lemon juice, beat to combine.
For a smoother texture, strain the batter over a sieve. Pour the prepared pan with half of the batter, sprinkle oreo cookies chunks over the surface evenly. Pour the remaining batter. Smooth the surface with a spatula. Bake in preheated oven at 170 degC for about 45~50mins (Note: I find baking at 160 degC yields better result). To test for doneness, gently shake the pan, the filling should have a slight wobble in the centre. Once the cheesecake is done, turn off the oven. Leave the oven door slightly open and leave the cheesecake inside the oven to cool off for about an hour. The cheesecake may crack slightly if left to cool outside the oven.
Remove from oven and leave to cool completely. Do not unmould. Cover with cling wrap and leave to chill in the fridge for at least 4 hours, best chilled over night.
When ready to unmold, place pan on an inverted glass (or a canned drink or any canned food). Carefully slide the side of the removable pan downwards to release the cake. Transfer cake to a serving plate, decorate as desired.
Recipe source: 起司蛋糕 by 信太康代