Cheeeeeesecake!

Hands up if you love eating cheesecake?!

I LOVE eating cheesecakes - the baked ones!

It is one of the easiest cake to make.

Whenever I feel like making something, but don't want the hassle of a too complicated recipe, I make a cheesecake!

 

 

I have made so many different variation of a cheesecake!

Cookies and Cream

Nutella

Peanut Butter & Nutella

Blueberry

New York

Chocolate

Peanut Butter

 

My favourite pick would be the Cookies and Cream! Actually I pretty much like everything that's Cookies and Cream, the crunch of those Oreo cookies! YUM!

 

So here's how to make my version of a Baked Cheese Cake - Cookies and Cream

 

Here's what you need:

3/4 pack of Digestive Biscuits (crumbs!)

70g of butter (soften/melted - it doesn't really matter, as long as you can mix it properly with the crumbs)

250g Philladelphia Cheese Block - soften/Spreadable Tub)

1 Egg

1/2cup of Caster Sugar (depending what's going into your cheesecake - you may want to reduce it, unless you want your cheesecake to be on the sweeter side)

1tsp vanilla extract

1 packet of Oreo cookies

 

Here's what you need to do:

1) Pre-heat oven to 150 degrees - I add a container of water on the bottom rack - to give moisture when baking.

2) Blitz or smash those Digestive biscuits into sand like - add the butter and mix it until you get a wet sand consistency. Press it to the bottom of the pan! Keep in fridge until needed.

3) Stir/Mix the cream cheese until you get a nice smooth consistency with a wooden spoon, add the sugar - mix.

4) Mix in the egg until properly distributed. Add the vanilla in and mix.

5) Now it is time for the cookies - break it into pieces 1/4 pack - to mix into the batter.

6) Pour into the prepare pan that has been lined with the biscuit base. Crumble the rest of the Oreos and sprinkle on top of the batter.

7) Bake for about 20-25 minutes until it is soft to touch.

8) Let it cool before keeping it in the fridge - chill for at least 2 hours before eating!

 

Say CHEEESE!! :)

 

Peanut Butter Oreo Cheese Cupcakes

It has been a while, since I last posted up a recipe! So here you are!

I've been making this cupcakes many times now. If you did not know before, I love eating cheesecakes, the baked ones! Not those gelatine stuff!

Here's my version of Peanut Butter Oreo Cheese Cupcakes
(makes 21 cupcakes)

All you need (Cupcakes):

250g Cream cheese, softened

1/4 cup caster sugar

1 teaspoon vanilla extract

1 egg

1/2 to 1 packet of Oreos (depending how much you like), crumbled

1 teaspoon of lemon juice

1/4 cup of peanut butter (smooth/crunchy)

a pinch of salt

All you need to do (Cupcakes):

1) Pre-heat your oven to 150degrees. Line about 21 cupcake liners.

2) Beat cream cheese and sugar.

3) Add in the egg and vanilla extract.

4) Add in lemon juice and a pinch of salt.

5) Stir in your crumbled Oreo cookies.

6) Use an ice cream scoop, put half mixture into liner, add a small dollop of peanut butter, and top with remaining half of mixture.

7) Bake it for 15-20 minutes. Let it cool completely before chilling it in the fridge for at least 4 hours.

All you need (Icing):

50g butter, softened

1 teaspoon of lemon juice

3-4 tablespoons of peanut butter (depending how strong you want it to be)

2-3 cups of icing sugar, sifted

1/4 cup of chocolate, semi-melted, but soft enough when pressed with fingers

All you need to do (Icing):

1) Beat butter, chocolate, peanut butter together.

2) Add in icing sugar and lemon juice. Beat until icing is smooth.

3) Pipe on cupcakes when it's completely cooled, you can pipe it before chilling in the fridge, or just before serving.

Print this recipe!

 Happy Baking! :)

Sweet Tooth Fairy

One of my readers wanted to know about Oreo's Cheesecake :)

So here's the recipe of the Baked Oreo cheesecake, I cannot remember where I took it from. I had to make some changes a little to the recipe.

Also, it says to sprinkle the rest of the chopped oreos on top after it is baked, I did this before I put it in the over, there are many ways you can do, because I love Oreos, I choose to have it IN and on TOP of the cake. It may look a little too brown, but it is still moist and yummy.
On the other note, I also tried making a NON-BAKED Oreo's Cheesecake, I prefer the baked one better, I think it is just the texture. That rich cream cheese that you taste when you bite. That's just me, but if you're also interested to know how to make the NON-Baked Oreo's Cheesecake, let me know. Though, I had to put it in the fridge longer, as the texture was better. I actually removed the side ring of the tin before it was 100% chilled, because I was too excited and just wanted to have a taste of it. No harm done, it just doesn't look as nice :)

Baked Oreo's Cheesecake

Non-baked Oreo's Cheesecake

Base

20cm spring form baking tin
22 Oreos finely chopped
2 tablespoons butter melted

Filling
500-600g cream cheese
almost 1 cup sugar
4 eggs
pinch of salt
1.5 teaspoons vanilla essence
225 g sour cream
5 or 6 oreos coarsely chopped

Topping
8 – 10 Oreos chopped

The process

1. Grease the bottom and sides of the 20cm baking tin well with a little butter or spray with spray and cook.
2. Mix melted butter with crushed oreos only without cream for base
3. Press into the bottom of the cake tin and set aside.
4. In a large mixing bowl add the cream cheese and sugar, beat until creamy and well combined.
5. Add all of the eggs, pinch of salt, sour cream and the vanilla essence, beat well.
6. Add the coarsely chopped oreos and fold them into the mixture.
7. Pour the mixture into the baking tin and bake at 170 C for 50-1.10hrs or until firm to the touch.
8. Check on it after half and hour and if you see the top going too brown cover with tin foil.
9. Remove from oven and allow to cool completely, then put in the fridge to cool for 2 hours or overnight in the pan
10. Remove from the tin by sliding a knife around the edge before removing the sides. Sprinkle the rest of the chopped oreos over the top on their own, or add a little whipped cream.