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a lovely day of cooking...

 ...I had a lovely day today...

...there's only one thing better than cooking in my kitchen...
...and that's cooking with in my kitchen with someone I love!...

Today it was just me...but that's OK!

I was cooking a few things for the Young Adults Retreat this weekend up in Bushmills, Northern Ireland
One thing I cooked was a Chilled Oreo Cheesecake
Pity I'm trying to lose weight because it looked amazing!
Hope it tastes as good!!

If you're interested here's the recipe.
Thanks to:
 Pei-Lin, the owner-cum-author of Dodol & Mochi for the recipe.
Here is her blog: http://dodol-mochi.blogspot.com


No-Bake Chilled Oreo Cheesecake

[For one 18 cm-in-diameter cake]



110 g Oreo cookies, without the cream -- pulverized

*You could also use digestive biscuits or graham crackers since both these are pretty similar in flavor and texture.*

**I threw all the cookies into a Ziploc bag, sealed the bag (not too tightly of course) and started crushing them with my hands and with help from my rolling pin. You can also process them in a food processor, as wished.**

40 g butter -- melted and then let cooled slightly

*Both salted and unsalted ones work here.*



3 Tbsp boiling water

10 mL fresh lemon juice

1 Tbsp powdered gelatine



250 g cream cheese, softened

45 mL milk

50 g icing sugar

1 Tbsp vanilla extract 


250 ml double cream -- whipped until it looks mousse-like, NOT until stiff peak stage, then send it to keep chilled in the fridge until ready to use

12 pcs Oreo cookies, without the cream -- broken into coarse pieces

*I was very generous with these, I used more than 12 pieces. It's a matter of preference, really.*

Enough Oreo cookies, without the cream, for topping -- pulverized (optional, but highly recommended)

**I threw all the cookies into a Ziploc bag, sealed the bag (not too tightly of course) and started crushing them with my hands and with help from my rolling pin. You can also process them in a food processor, as wished.**

Enough Oreo cookies, without the cream (optional)

*Don't crush them up, just leave them the way they're -- intact!*

1.      If you're particular and worry about scratching your cake tin, just like me, do this: Take one 18-cm springform pan and detach its cake ring from the base. Line the base with aluminum foil; attach and lock the ring back to the lined base. Set aside
*My springform pan is a nonstick one.*

2.      Thoroughly combine (A) together, then press this mixture onto the bottom of the prepared cake tin firmly to get an even layer. Then, send it to chill in the fridge for at least 30 minutes whilst you proceed with the following steps

3.      Place (B) in a double boiler or in a heatproof bowl that's been set over a pot of simmering water, slowly dissolve gelatine completely with the liquids. Once dissolved, keep the mixture warm aside till ready to use (so that the gelatine won't set the whole deal!)

4.      Cream (C) together till smooth and creamy, then blend in the gelatine solution. Next, fold the cold semi-whipped cream into the batter to just incorporate them together

5.      Start first with a little bit of the cheese batter by pouring it over the chilled Oreo cookie crust -- just enough to cover the crust. Now, alternate your movements between pouring the batter onto the crust and scattering the rough Oreo pieces all over. Do this till both the batter and rough cookie pieces have been used up.

6.      Send the whole deal to chill in the fridge till the cake is completely set, for about 3~4 hours.

7.      Right before serving, and if desired, scatter the remaining pulverized Oreo cookies all over the top of the set and chilled cake.
Then, wrap around the outside of the cake ring with a warm, dampened cloth/kitchen towel/etc. Hold it this way for a few seconds (... should be under 1 minute.) This is to ensure easy removal of the cake from the springform pan.
Now, unmold the cake. Stick some of the whole Oreo pieces onto and around the sides of the set cheesecake for higher aesthetic value, if desired. 

8.      Slice and serve the cake chilled.
*This is a trick I learned from Happy Homebaker. To get clean slices of the cheesecake, run a sharp knife (that you're going to use for slicing the cake) in tepid water to warm it up. Then, wipe it dry. Now, use it to slice the cheesecake. Repeat this particular step as necessary whilst slicing the cake -- do this whenever the cake starts to stick to the knife. This is applicable to all chilled cheesecakes.