Sunday, October 17, 2010

Cookies & Cream Cheesecake

Cookies & Cream? Yes! another of my favourite when it comes to ice-cream or cheesecake. If I 'm standing in front of an ice-cream booth or browsing through a cheesecake menu, I will definitely not think twice if 'Cookies & Cream' is in the menu list....hehe, I just love this combination ......just like I love 'Rum & Raisins' and 'Coffee & Hazelnut'. Well, this time, I'm not making ice-cream though, but cheesecake with this combination......^-^

This recipe that I'm using today was already aging in my 'To Bake' list for about .... I think a year now?! Duh! I seriously need to stop collecting, but start baking .....LOL. Well, how can one stop collecting yummy and delicious recipes day by day when they just come flooding in everyday, by these lovely and talented bakers that I've been following for a year now........they are just seriously awesome people that I salute and got inspired from when it comes to baking. Continue to bake, I would say.......and I will continue to collect, and add to my list and of course, baking it off the list as fast as I can, hehe.....

This cheesecake is not too hard to make, but I would strongly suggest that you cut down on the sugar called for, as I have cut it down to 30gm (initial recipe called for 55gm of castor sugar) I still find it very sweet. The reason could be because this recipe also called for 'white chocolate' in it.......and the chocolate has then added extra sweetness to the cake......hmm, so take note on that. Overall, beside the 'too sweet' thing it's OK......and in fact yummy , hehe

This is the recipe if you would like to try and got it from here.


125gm Oreo biscuits (with filling)
75gm Unsalted butter
1 tsp powdered gelatin
200gm Philadephia Cream Cheese
150ml Whipping Cream
1/2 tsp vanilla extract
55gm caster sugar (I cut it down to 30gm)
100gm white chocolate, melted, cooled slightly (I cut it down to 80gm)
A small amunt of melted dark chocolate for the drizzle

Line a 4cm-deep, 15cm x 15cm pan with baking paper. (I used an 'Oval' shape tin instead)

Place 85g of the biscuits in a food processor and process until fine crumbs. Beat the butter until light in color then add the biscuit and beat lightly to combine.
Press into the base of the pan. Chill for 30 minutes. 

Sprinkle the gelatin over ½cup [30ml] cold water in a heatproof cup. Place the cup in a saucepan of gently simmering water and stir the gelatin until dissolved. 

Place the cream cheese, whipping cream, vanilla extract and caster sugar in the bowl of an electric mixer and beat until smooth. Stir in the gelatin mixture and the melted white chocolate. 
Roughly chop the remaining biscuits and stir through. (I did not put in any chopped Oreo biscuits as I don't have enough)

Pour the cream cheese mixture over the chilled base. Return to the fridge to set overnight. 
Drizzle with the melted dark chocolate, then return the the cake to the fridge for 15 minutes until set. Slice in the pan and serve.

Happy Cheesecake baking!


Zoe said...

Look really good... but you are right with the Oreo amount, I would love the cake more if there is more Oreo :P

Jess @ Bakericious said...

I have the habit of collecting recipes too, I think my interest of collecting recipes is even greater than baking hahaha.... I have bookmarked this recipe but yet to try, I used Aunty Yochana's and so love it :)