Baked Oreo Cheesecake
It's the 'Tong Chau Festival' and a good time to rekindle your relationship with your family members. My mum has been pestering me to make her cheesecake and so this is my first masterpiece :)
It's heavily rich in Oreo and you can taste it in every bite. (from bottom - middle - top). Hahaha..
Hope you guys enjoy and appreciate on your feedback!
Ingredients :
- 40 gram + 30 gram oreo cookies (excluding cream)
- 40 gram salted butter (melted)
- 660 g Philadelphia Cream Cheese (at room temperature)
- ½ teaspoon vanilla extract
- 3 eggs (I used grade A)
- 115 g granulated sugar
- 2 tablespoons of Sour Cream (optional)
- Paul's Thickening cream (roughly bout 100 ml- beat first to make it thick)
Preheat the oven to 325 F / 160 C and get ready 9 inch spring pan. (I'm using 8 inch)
Bottom Crust :
1) Crush 40 gram Oreo Biscuits either with food processor / rolling pin and mix with melted butter (it
should be sandy look)
2) Press the mixture onto the base and 4cm up the sides of the cake tin.
3) Place the mixture into the fridge and refrigerate at least 20 minutes until it's firm.
The cream cheese filling :
1) Beat the thickening cream in a bowl until it’s thick (when you pour out, it’s just like milk
texture)
2) In another large bowl, beat the cream cheese , sugar & vanilla extract first until it’s smooth
3) Add in egg at one time, mixing on low speed until it's just combined
4) Gently fold in the thickened cream into the mixture
5) Lastly, add in the remaning 30 gram oreo crumbs and fold using spatula
6) Pour the filling onto the crust and tap the pan to release the bubbles
7) Bake at 325 F/ 160 C for about 50 minutes - 1 hour
8) Once the top part is set, test it with wooden pick till it comes out clean.
9) Refrigerate at least 4 hours before serve.
* You can buy ready pack Oreo Crust at any baking ingredients shop
* The duration of baking really depends on your oven.
* You can adjust the level of sweetness of the sugar amount
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