Today is
my dear Sister S’s birthday!
Happy
Birthday to you sis and may brighter days will shine upon you again! Make a wish, and hope the coming days and
years be a smoother life journey to you.
I have
wanted to bake this Oreo Cheesecake for so long but I waited to do this for a
special occasion and for a special person.
This is why I waited for this day
to bake it.
I don’t
know why recently most of the cakes and cookies that I have baked don’t turn up
well and perfect for me. I just do not
know what is the failure I have made as I’ve followed the steps as it was.
The base
of this cake; the Chocolate Sponge, doesn’t look well perfectly done. Sigh….. but I still go ahead to use it. Just do not want to bake another one to go
wasted.
OREO CHEESECAKE
Recipe adapted from Masam Manis
Chocolate Sponge Cake
Ingredients
3 eggs
(Grade B)
62gm
caster sugar
½ tsp
vanilla extract
7gm
ovalette
20ml
water
50gm all
purpose flour (sifted)
10gm
cocoa powder (sifted)
½ tsp
baking powder
35gm
melted butter
Method
1. Preheat oven to 170C. Grease and lined an 8” round pan.
2. Combine all ingredients except the melted
butter in the mixing bowl and whisk till
light and fluffy.
3. Add in the melted butter with a spatula and
mix till well combined.
4. Pour in to the prepare baking pan and bake
for about 20-25 minutes till well baked.
5. Cool on the rack.
6. Slice the cake about 2cm high.
Cream Cheese
Ingredients
250g
cream cheese, at room temperature (I use Philadephia)
80g
caster sugar
100g
white cooking chocolate, melted
250g
whipping cream
50g water
15g
gelatin powder
1 tsp
vanilla extract
1 packet
Oreo Biscuit
Method
1. Put the 50g water in a medium bowl and
sprinkle the gelatin powder on top. Let
it stand
for 5 minutes. Using double boiler method, melt till the
gelatin dissolved, set aside.
2. Melt the white chocolate using double boiler
method, and set aside.
3. Beat the cream cheese and sugar together till
light and creamy. (please make sure the
cream cheese is at room temperature).
4. Add in the melted white chocolate.
5. Pour in the gelatin and mix till combined.
6. Add the vanilla extract in.
7. In another bowl, whip the whipping cream
till light and firm.
8. Add 1/3 of the whipping cream into the cream
cheese mixture and mix well.
Add the remaining whipping cream and mix
all to combined well together.
9. Scoop the cream cheese into the piping bag.
To Assemble
1. Put the nicely slice chocolate sponge cake
into the round 8” loose pan/or spring form pan.
2. Pipe out one layer covering the whole top of
the sponge cake.
3. Place few Oreo biscuits around the top cream
cheese layer.
4. Pipe again one layer of cream cheese on top
of the Oreo.
5. Place another few pieces around the cream
cheese again.
6. Pipe the final layer of cream cheese covering
all up the Oreo and smooth the top nicely.
7. Refrigerate the Cheesecake at least 4 hours.
8. Remove the Cheesecake from refrigerator and
smooth nice the top and the side.
9. Decorate your Cheesecake to your desire design!
Note:
In order
to get a nicely perfect Cheesecake slice cut, have your knife to soak into the hot
warm water for few minutes. Make sure to
wipe dry the knife first before cutting.
Cream Cheese, White Chocolate and Whipping Cream...... rich and creamy cake!
Practice makes perfect.......next time if I were to make this again!
S, hope you have enjoyed this delicious cake....erh...... I mean devouring looking at
it..... :-)
