This is the dainty version of the Oreo Cheesecake that's really well received!
I'd rate this recipe a difficult level 3 out of 5 and it takes about 2 - 2.5 hours all in all to prepare.
Cynthia's Oreo Cheesecake Recipe
This recipe yields 6 - 8 mini cups of regular cupcake size
250g plain yoghurt
250g cream cheese (room temperature)
2 1/2 tbsp gelatin powder
75g castor sugar
200g oreo cookies (excluding cream)
80g unsalted butter
40g oreo cookies (excluding cream)
100ml whipped cream (I used non-dairy ones)
8 slices mini oreo
This is the Oreo I chose to use. This pack is perfect for this recipe with no wastage (except for the cream).
Remove the cream from all the cookies. Weigh out 200g of it and have it in a plastic bag or ziplock bag.
Crush it till it's small and crumbly. I used the back of my mooncake mould!
Melt the butter over a double boiler or in the microwave oven on medium high heat for a minute or till melted. Allow it to cool before pouring it into the bag of biscuits.
Shake the bag to mix the butter and biscuits. You should get something like wet sand.
These cakes can be made in these pleated cupcake liners. The ones I used are of standard cupcake size like these:
Scoop 1 tbsp of cookie mixture into the cup and compact it. Pop into the freezer to set while you prepare the cream cheese component.
In a microwavable bowl, have the water and gelatin mixed together. Microwave on medium-high heat for a minute or till mixture is all dissolved. Allow to cool. You may chose to do this over a double boiler too.
This is the cream cheese I used today.
In a mixing bowl, combine the cream cheese and the sugar. Whisk well on low speed till mixture is creamy.
Add in the gelatin mixture. Whisk well on low speed till well combined.
You should get something like this.
This is the yoghurt that I used.
Add the 2 packets of plain yoghurt into the mixing bowl. Mix well on low speed till well combined.
Break up the remaining 40g of Oreo cookies into smaller pieces and put them into the bowl.
Stir to mix well. Deliberately crush some of the cookies into smaller pieces in the mixing bowl so as to flavour the mixture even more. A spatula works for this.
Pour mixture into cups. Allow to set for 1 - 1.5 hours in freezer.
Whip up the fresh cream till stiff peaks are formed.
To remove cake, open up the pleats on the cupcake liner and remove it gently. Pipe the fresh cream onto the mini cakes. I used Wilton tip 32. Top with a mini Oreo.
Here are some tips and things to note when 'baking' this cake! (:
1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:
Image taken from http://www.bakingshop.com/bc/img/MSP-47118.jpg
2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up.
3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.
4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.
5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up.
6) The cake should be consumed within 3 - 4 days for maximum freshness.
Enjoy this beautiful treat! (:
Check out the video tutorial here for the steps to preparing the base and batter:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: