Kahlua Non-Bake Cheesecake.....A Slice to Satisfy My Craving

Do you have cravings that sometimes makes you wonder.....are you pregnant? Hahaha....nah, definitely not me, I meant pregnant....I'm 101% not pregnant, and this craving comes because it's missing this particular ingredients too much.....and that is 'CHEESE'!! Yes, I haven't been making anything cheesy lately, hmm.....funny, why? In fact I do have a big block of Philadelphia Cream Cheese sitting in my fridge, if I'm not mistaken , since January, unopen :p


Ok, that is normally not like me, I would never let a piece of cheese or chocolate sit in my fridge untouched for so long.....sigh! I knew why, I was busy with cake orders in January and then , there was the Chinese New Year, and then my SiL's wedding, and then.......cake orders again......never ending it seems!! Well, today I get a weekend of free time to myself with no orders to bake, in fact it's already done last night, waiting for collection only :)


I finally get to use my cheese and bake something........but am just too lazy to heat up the oven on a really humid and hot Saturday afternoon, especially.........the kitchen where my baking is done.....always wets me in sweat, duh!! How I wish I can renovate this place and fix an air-cond in it........OK, stop the dreaming and start the baking, kekekeke :P

Like I said, the weather today was really hot, I saw the temperature hitting 31 degree and that really turns me off.....but a craving of cheese has to be satisfied!! So, to keep myself from not having to heat up the oven and sweat like a pig, and to satisfy my craving for something cheesy.........I chose to make , not bake, a "Non -Bake Kahlua Cheesecake (in fact it's Bailey, but I don't have one, so did the substitution, hehe) which I found the recipe from Bisous `A Toi :)

NON-BAKE 'KAHLUA' CHEESECAKE (Yields a 8"inch Round Springform pan)
Ingredients
BASE
1 small pack of Malteser candies - crushed (OK, I don't have these, as I wouldn't have let any pack of Maltesers sit in my fridge for more than 10 seconds :P)
160gm crushed digestive biscuits
80gm butter, melted


FILLING
250gm Philadelphia Cream Cheese, softened (I used 300gm to satisfy my craving, kekeke)
1 tsp vanilla extract
30ml Kahlua (should have double-dose it)
200ml dairy whipping cream
1/2 cup caster sugar
1 Tbsp lemon juice
1/4 cup boiling water
1 1/2 Tbsp gelatine powder (I would use 1 Tbsp +1/8 tsp in future as I find that the texture is too solid)


SWIRL
1 Tbsp butter
50gm dark chocolate 


Method

1. For the Base : mix the crushed Maltesers and biscuits with melted butter together. Press with the back of a spoon to evenly smooth the base of an 8" inch springform pan. Place the base into the freezer for about an hour or so, while you prepare the filling .
2. Put the boiling water into a bowl and sprinkle the gelatine powder evenly, leave to 'bloom' for about 2 mins. Stir to dissolve.
3. In microwave , melt the butter and chocolate in a 30 sec burst, stir to combine. (I used 'double -boil instead as I don't like to use the microwave oven to melt things :(
4. In a mixer, or if you prefer a whisk, whip the whipping cream till medium peak form and then chill it in the fridge. (Pls take note that while you whisk the whipping cream, 'DO NOT OVER WHISK' or else you will see the cream seperating and that is ruin!!)
5. In the same mixer bowl (as suggested by Rima, you don't need to wash it) , cream the cheese and sugar on high speed until smooth, beat in the lemon juice and vanilla extract.
6. Stir in the gelatine mixture and beat in to combine. Fold in the whipping cream and remove your base from the freezer.
7. Pour about 1 /4 of the batter into the chocolate mixture, stir to mix.
8. Mix in your Kahlua to the 'white cheese batter' until fully combine. Pour about half of the batter into the tin, add half of the chocolate batter, swirl to combine. Add other half of the white cheese batter , then top with a spoonful of the remaining chocolate batter , swirling to marble patterns.
9. Chill overnight , and to serve, run a knife along the sides of the cake to unmould it, and 'voila'.......enjoy!!

p/s: You will find that my cheesecake did not have the swirls , as I was getting a little heated up already in the kitchen, so just add the chocolate mixture to the white cheese batter and then add the Kahlua, and stir to combine all........hehe, sorry!! But, the outcome of the cheesecake is still 'satisfying'!

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.

COOKIES & CREAM CHEESECAKE

 Ingredients
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

Method:
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!

Orange Cheesecake for Happy Father’s Day

Yes, today is "Happy Father's Day" …..so happy, happy Father's Day to all the daddies in the world….and most of all, to the 2 daddies in the house, my Hubby and my FiL….hehe :P I missed my dad so much , every year when it's Father's Day, I'll have very deep thoughts of him, it always feels like he has just gone not so long ago, but in fact this is the 13^th year already ………..that's why I people always says 'Time flies so that it heals those who are hurt'…….God bless you Dad and I'll always love you ^_^
I haven't been making cheesecakes lately, I think the last one I did was an order made by a friend to be gifted as an "anniversary cake" to her client. So, I decided to make cheesecake for this occasion as you might still remember me quoting that MiL bought a box of oranges few days ago? Hehe………this is another excuse of using those oranges as an ingredient in one of my bakes again.
Orange + Cheese = Orange Cheesecake…….perfect! I already love the sound of it, as I'm a citrus fan myself, so any food with a citrus blend in it is my cup of tea…..LOL
I chose the recipe from my cookbook – 'The Ultimate Indulgence Cheesecake' by Chef Alan Kok. It's a really rich cheesecake but perfect with a blend of fresh orange juice and the taste is just nice…..that doesn't make you feel each piece is as heavy as it is ;)

 ORANGE CHEESECAKE
Base :
1 slice 8 inch chocolate sponge cake
(By the way, I substituted the sponge cake base with a biscuit base instead)
-150gm Digestive biscuits, crushed
-70gm butter, melted in a double-boiler
To make the biscuit base - Mix the crushed biscuits with the melted butter, mix well. Then pour it into a lined 8 inch cake tin and pressed to the base until firm and smooth. Store in the fridge until ready to use.

Cream cheese mixture:
(A)
500gm cream cheese, softened to room temperature
2 egg yolks
50ml milk
1 orange, squeezed juice
Zest of 1 orange Tbsp orange liquor / rum (Optional)
50gm plain flour, sieved
(B)
2 egg whites
90gm castor sugar

 Method:

1. Preheat oven to 200 degree Celsius. Line and 8 inch round cake tin with grease proof paper and put in a piece of prepared sponge cake.
2. Cream the cream cheese, egg yolks and milk until smooth. Add in orange juice, orange zest, orange liquor / rum is using, plain flour and stir until well mixed and smooth.
3. Whisk egg whites and castor sugar at high speed until stiff peak is formed (about 5-7 minutes). Fold the egg whites into cream cheese mixture in 3 batches slowly.
4. Pour the mixture onto the sponge cake and level the surface.
5. Steam bake the cheesecake in the preheated oven at 200 degree Celsius for 15 minutes or until the surface is lightly brown. Reduce the temperature to 150 degree Celsius and bake for another 50 minutes or until cooked. Turn off the heat. Leave cake to cool in the oven with door ajar for 1 hour by placing a wooden spoon at the oven door.
6. Remove the cake from the tin after 1 hour of cooling, and chill in the fridge for at least 4 hours before decorating or serve.
   
    

Happy Cheesecake baking !  

The Daring Bakers' Challenge for February 2010 - Heaven On a Dessert Plate

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Heaven on a dessert plate, sounded so heavenly and it must be something really yummy .......oh yes it is......I don't knoow about you, but for me, TIRAMISU is definitely the dessert that I would called it 'heaven on a dessert plate........LOL :P
Classic Tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard). The perfect Tiramisu is a balance of flavors of a sweet zabaglione, strong coffee, marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.
I have made Tiramisu a few times now since I started baking from recipes that I gathered from various cookbooks and food bloggers, and I always loved it so much, what’s more, I have a die-hard fan of tiramisu and she is my dear SIL, hehe.........This time in Daring Bakers' February challenge, hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking , their theme is to make Tiramisu from scratch........well, making it from scratch, it means that we are making our very homemade Mascarpone cheese, Zabaglione (an egg custard) , Vanilla pastry cream and also the 'Savoiardi / ladyfinger biscuits. The previous Tiramisu I made does not use Zabaglione and Vanilla pastry cream, and therefore this is something new to me.....:P
I'm so happy when I logged in on the 1st of February to check out on the challenge as I was actually planning to make a Tiramisu sometime in February when my SIL told me she was craving for Tiramisu. So, I promised her that I will definitely made one before the month ends ^-^
I was very excited with the Mascarpone cheese making as I knew this type of cheese cost quite a lot in supermarket, and in fact I have never use Mascarpone cheese before in any of my baking. I always substitute Cream Cheese for Mascarpone, well at least this time, I get to make it and use it in my baking......hehe ;)
Mascarpone + Savoiardi Biscuits + Zabaliogne = TIRAMISU........and here it goes........

 The Daring Bakers’ Challenge for February 2010 – Heaven On a Dessert Plate
TIRAMISU
(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings
Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk
For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional) (I used Kahlua instead)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard.
It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

  
 MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese

Ingredients:
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tablespoon fresh lemon juice
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.             

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,
Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Tiramisu (2 of 4)

"Pick me Up" this phrase is so true for Tiramisu.......as the temptation of picking up a piece of this cake is really hard to resist. I have fell in love with Tiramisu the very first time I tasted a piece in one of the 5 –star resort in Kota Kinabalu, and from then on........I just can't stop having a bite of it each time I saw a piece of Tiramisu being served. I used to begged my Hubby to make me a Tiramisu cake when he was still working in the hotel industry, as he has all the utensils and ingredients he needed. But........he never did , as his main excuse is "it's very tedious and a lot of work lah"......huh!

So, I finally get to really put my hands to making this cake now , all on my own, and I wanted to proved to him, that it's not as tedious as he used to say it is. Hahaha, but deep down, I am quite scared too that it will not turn out right, and he will laugh at me for my stubbornness........as he has already branded me as the 'most stubborn person he has ever known'.......:P

Tiramisu, here I come, and guessed what? IT turned out in perfect shape, perfect taste and I got praised by those who have tasted a piece of it..........thanks guys, for giving me that boost of confidence.....xoxo

Here's the recipe for "Pick Me Up' Tiramisu.....this recipe is a sure-keeper! Happy baking!

'PICK ME UP' TIRAMISU

Ingredient

A pot of strong coffee (Espresso preferably) but I used Nescafe ....:P

3 tbsp Brandy , I don't have Brandy at home so I used coffee liquor - Kahlua

2 large eggs

3 tbsp castor sugar

250gm Mascarpone Cheese , I substituted with 250gm Philadelphia Cream Cheese

250ml thickened cream

150gm dark Cocoa powder

500gm Savoiardi (lady fingers/ sponge biscuits)

Method:

1. Make a pot of strong coffee, pour into a dish or bowl and allow to cool before adding the Brandy / Kahlua in.
   
2. Seperate the eggs, and set aside the whites.
   
3. In a large bowl, beat the egg yolks and the castor sugar together until pale and thick.
   
4. Add in the mascarpone / cream cheese and mix until combined.
   
5. In another bowl, whip the cream and then fold in to the egg, sugar and cheese mixture.
   
6. In the third bowl, beat the egg whites into soft peaks and then quickly fold into the cake mix.
   
7. Sprinkle a thin layer of cocoa powder into a large serving dish.
   
8. Dip the biscuits into the coffee mixture, taking care not to over soak them for too long, before placing in the serving dish.
   
9. Continue dipping biscuits and placing in the dish, creating a layer of soaked biscuits. Dust with a sprinkling of cocoa powder.
   
10. Spread a thick layer of the cake mixture over the layer of biscuits before dusting with another sprinkling of cocoa powder.
    
11. Place another layer of soaked biscuits in the dish, again sprinkling with cocoa powder.
    
12. Smooth the rest of the cake mixture in a thick layer over the second biscuit layer. Again, sprinkle with cocoa powder.
    
13. Place in the refrigerator and allow to set. Do not serve for at least 3 hours, for the best flavour, leave it for 24 hours. Enjoy!

Non-Bake OREO Cheesecake ( 1 of 4)

I know it's crazy to make 2 creamy rich cheese cakes in a day and topped it up with a main course that is creamy and rich , and not forgetting cheesy as well - that's "Chicken Pie".....whoa!!! LOL

Yeap, I did that exactly in a day.....one fine Sunday ^-^, hey, let's just say, I'm celebrating Deepavali , OK?!! hehe...... I was so insane to choose these two cheesecakes, as both of these are extremely 'RICH' and well , what can I say, it's YUMMY from the top of my voice. I haven't make cheesecake before since I started baking, so why not, NOW. Like my boys advice me, "Mummy, practice makes perfect"....yeap, boys, Mummy totally agrees ;)

The other when i was shopping for cake ingredients in Bake with Me (the local cake ingredient store), I asked for 2 blocks of 250gm Philly Cream Cheese , but too bad, they ran out of stock, and only has the 4kg packing left. As I knew the next few days would be Public Holidays due to Deepavali, I wouldn't want to suit at home doing nothing, and since I'm so determine that I'm going to make cheesecakes this round, ........so without hesitation, I just grabbed that 4kg box of cream cheese home.
Mind you, I will be baking a lot of things with cheese in the following weeks to come.....LOL ^_^ OK, who cares....let's hit into my today's menu, I'm going to make :-

1. Non-Baked OREO Cheesecake
   
2. Tiramisu
   
3. My version of "DOME" Chicken Pie
   
4. And last but not least......Jasmine Green Tea Konnyaku Jelly
   

Thank goodness that these two cakes does not requires baking, that's why I can managed to add item (3) and (4) on the menu. Not to waste anymore time, as I have promised a few friends to have these 2 cheesecakes and the chicken pie recipes posted ASAP....hehe, sorry for the delay ya....:P Happy 'Crazy' Baking like me........cheers ^-^

NON-BAKED OREO CHEESECAKE
This recipe was extracted from Kraft website.
Ingredient

1 cup crushed OREO Original cookies

50gm butter, melted

500gm block of Philadelphia Cream cheese, softened

¾ cup castor sugar

3 tsp gelatine, dissolved in ¼ cup of boiling water

2 tbsp lemon juice

1 cup Dairy whipping cream, lightly whipped

100gm OREO Chocolate Creme cookies, crushed

50gm OREO Chocolate Creme Cookies, extra, roughly chopped

Method:

1. Combine the crumbs and butter and press into lined 20cm springform cake pan. Chill in the fridge for later use.
   
2. Beat the cream cheese and sugar with an electric mixer until smooth. (you might like to add in the cream that is scraped off from the OREO cookies). Fold in the gelatine mixture, lemon juice, whipped cream and lastly the roughly chopped OREO Chocolate Creme Cookies.
   
3. Pour the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs crushed cookies crumbs on top and refrigerate for another 2 hours or until set.