I have officially graduated and am now starting on my full-time job! It’s kind of scary, thinking about it, but so far so good! But of course, being on a full-time job, I’ll have less time to bake/cook… and blog… but luckily there’s 2 public holidays this month, hopefully I’ll be able to squeeze some time into baking something! (: And of course… I still have tons of Europe stuff to upload, will start working on it soon XD
I baked a cheesecake last week because cream cheese was on sale! And as requested by my buddies, I baked an Oreo Cheesecake.
And. It. Was. Super. Yummy. (in my opinion!)
I thought I have failed during the baking process because the top of the cheesecake browned and there was a huge ugly crack in the middle. ): But thankfully, the cheesecake remained wonderfully rich, creamy and Oreo-y (whatever that means!) And the crack wasn’t very visible because the cheesecake sank slightly and the top was covered with Oreos.
So… I guess that’s good news! (:
Start off with many Oreos – I removed the cream… you can leave it on if you want. (:
1) Use a food processor to crush them to smithereens.
2) Put them in a ziploc bag and bash them away using a rolling pin.
Your choice, but of course it’s always more satisfying using method 2… (;
Mix in the melted butter and press the mixture into a springform pan.
2 packets of Philadelphia Cream Cheese
Beat them for a while until creamy.
Add in sugar gradually.
Beat until very, very creamy looking.
And the eggs go in, one-by-one.
Until it looks something like this (:
And in goes the flour and salt – it’s the first time I’ve seen a cheesecake recipe using flour… I wonder what’s the difference?
The sour cream goes in…
Last but definitely not the least – many Oreo goodness
Transfer to the springform pan.
Wait, that’s not all!
Sprinkle with MORE Oreos!
Let the cheesecake bake, cool and chill. Unmould, cut and serve.
And… devour! (:
Oreo Oreo Cheesecake (serves 8~10/makes 7 or 8-inch cheesecake)
For the crust
16 Oreo cookies, cream removed, crushed finely
20 grams butter, melted
For the batter
500 grams cream cheese, at room temperature
120 grams caster sugar
4 medium eggs
1 teaspoon vanilla, optional
1/4 scant teaspoon salt
20 grams flour
150 grams sour cream
15 Oreo cookies, broken into big chunks (with or without cream)
Making the crust
Combine the finely crushed Oreo cookies with the melted butter in a bowl. Pour the mixture into a 7 or 8-inch round springform pan and press them onto the base and slightly up the sides of the pan with your fingers or the back of a spoon. Place in the freezer and prepare the batter.
Making the batter
Preheat the oven to 160 degrees Celsius.
Using an electric beater, set it on low speed and beat up the cream cheese for 1 minute until creamy. Add in the caster sugar gradually and continue beating on low speed until all the sugar has been incorporated and the mixture is light and fluffy.
Add one egg into the cream cheese mixture and beat using the electric beater on low speed until the egg is fully incorporated. Scrape down the sides and repeat with the remaining eggs, one at a time. Add in the vanilla if using and mix it in.
With the electric beater on low speed, add in the salt and flour and beat until just mixed in. Add in the sour cream and beat it in.
Stir in 2/3 of the Oreo chunks with a rubber spatula and transfer the batter into the springform pan. Sprinkle the remaining 1/3 Oreo chunks all over the top, pressing them down gently into the batter.
Bake the cheesecake in the middle rack (place a tray below it to catch any drippings) for 1hour 15 minutes.
(Note: I baked my cheesecake for only 55 minutes because it seemed cooked to me, so I recommend checking the cheesecake at the 45-minute mark and then every 5~10 minutes)
The cheesecake should wobble and jiggle slightly when you gently shake the springform pan.
When the cheesecake is done, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool for an hour in the oven. Remove the cheesecake from the oven, set on a wire rack and let it cool completely. Refrigerate the cheesecake overnight for the flavours to develop and harmonize.
To remove the cheesecake from the springform pan – run a small palette knife around the edges of the springform pan and slowly unmould the cheesecake from the pan.
To serve the cheesecake – dip a sharp knife into hot water and dry it using a table cloth / paper towel. Slice the cheesecake and dip the knife into hot water and drying it again before the next cut. Serve.
Some things to note!
- All ingredients MUST be at room temperature before you start the mixing process, so I suggest taking the cream cheese, the eggs and the sour cream out 1h before you start.
- To make a good cheesecake that does not crack that easily, you wouldn’t want to incorporate too much air into the cheesecake, hence when mixing/beating, always use a LOW speed on the electric beater – the lower, the better.
- Most people like to bake their cheesecakes in a water bath – I would love to do that too, except I’m a super lazy bum. So if you want to use a water bath, remember to wrap the springform pan with DOUBLE layer of aluminum foil to prevent water from going into your cheesecake.
- If there’s an ugly crack in the middle! Don’t worry, cover it up with MORE Oreos, chocolate sauce or simply adorn the cheesecake with some fruits – nobody can tell the difference! (And just keep practising until you get a cheesecake with no cracks)
Have fun baking!