Thursday, October 3, 2013

Cynthia's Oreo Cheesecake


This has been one of those bakes I've been wanting to try. I may not be able to eat cream cheese but the cake has been well received by those who have taken it! This cake is similar to the Cynthia's Strawberry Cheesecake and Cynthia's Berries Cheesecake which were ultimate hits! They were so highly raved by those who made it and those who were lucky enough to taste it. With that, I made this recipe for Oreo Cheesecake. It does not use whipped cream like most recipes ask for. Instead, it uses yoghurt. As such, the cake is soft and tofu-like (according the Billy) without being sickeningly rich like most cheesecakes. Even my dad loved it so much that he had quite a bit of it! 

Anyway,  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 a 7" cake

250g plain yoghurt
250g cream cheese (room temperature)
2 1/2 tbsp gelatin powder
100mlwater
75gcastor sugar

200g oreo cookies (excluding cream)
80g unsalted butter

40g oreo cookies (excluding cream)
20ml whipped cream (I used non-dairy ones)

8 slices mini oreo

Method

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. For this cake, you may choose to use either a baking tin with removable base or a cake ring. For this cake today, I used a cake ring. Springform pans are okay but I just don't like them. I feel that the first two choices creates a cleaner cake. 


Pour mixture into cake ring.

Using the back of a spoon or big spoon (easier to work with), smooth out the mixture and compress it as best as you can, ensuring that the sides are well compressed. 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 cake ring. Smooth the top as much as you can with the spatula.

Decorate with the small Oreo cookies. I pushed them 1/3 way into the mixture. Place cake in freezer for 1.5 - 2 hours to firm up. If you poke a toothpick into the middle of the cake and it is clean and not moist, it is ready. Bring cake down to chiller once cake is set.

Whip up the fresh cream till stiff peaks are formed.

Pipe the fresh cream onto the cake. I used Wilton tip 32. To remove cake, run a small paring knife gently along the sides of the cake. The cake ring should then slide easily upwards to reveal a beautiful cake.

Enjoy this beautiful treat! (:

Check out the video tutorial here: 





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:
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. 



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 cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 





104 comments:

  1. Omg, this has to be THE MOST AMAZING CHEESECAKE that I have ever ever seen! My Mind is blown and I am desperate to make this :)

    www.belle-jeunesse.com

    ReplyDelete
    Replies
    1. That's amazing! Do give it a try soon! (:

      Love,
      Cynthia

      Delete
  2. Does it become soft if u leave it out for some time? Mine does :(

    ReplyDelete
    Replies
    1. How long is your some time? The cake isn't meant to be hard in the first place.. Is your soft referring to the melting kind of soft?

      Delete
  3. I tried this, baby, mil and hubby gave thumbs up!
    But I wanna check a few things:
    1. The top part slides off too easily from the cookie part. Is it because I put the cookie part too long in the freezer before I pour the top part?
    2. Reason for taking longer time to do the cream cheese was that I thought it was still quite lumpy. Perhaps I should leave it outside longer to be really room temperature before I start mixing?
    3. Hubby did comment it was a bit jellylike - maybe I should reduce the gelatine right?

    Thks for sharing!!!

    ReplyDelete
    Replies
    1. Hello! I've never experienced the cake part sliding off the cookie bit. How long did you freeze the cake?

      As for the cream cheese, maybe you'd like to bring it closer to room temp so it mixes well enough. Else, whisk the castor sugar and cream cheese for a long while (;

      Yes the cake is more pudding like rather than the regular ones sold outside (: but it's a very popular refreshing cake that many like! I hope that you'll like it too!

      Yes you may reduce the gelatin by a little (maybe by 1/2-1 tbsp) but the cake will take a longer time to set (:

      Delete
  4. Hi Cynthia, is gelatin a 'must' ingredient for non-bake cheese cake? Without this ingredient can the cake firm up?

    ReplyDelete
    Replies
    1. Hello! Yes gelatin is a must for the cake for firm up. Without it, the cake will be sloppy and won't take shape (:

      Delete
  5. Hi Cynthia

    I want to try making oreo cheesecake using your recipe!! :)

    My cake tin is either 8" or 9". May I ask how much more do I need to add on to the ingredients based on a 8" tin?

    Thanks!

    Ammimajus Annie

    ReplyDelete
    Replies
    1. Hello!

      You can just use double the recipe for the 9" tin (: But cookie base just do 1.5 portion will do (:

      Love,
      Cynthia

      Delete
  6. Hi Cynthia,
    I have never cooked using gelatin before - do u need freezer to set it? It's not like regular agar-agar or konnyaku jelly that can set in fridge?
    Thanks
    Jennifer

    ReplyDelete
    Replies
    1. Hello Jennifer!

      The freezer speeds up the firming process. You can do so in the fridge but it'll take more time.. Probably a couple of hours (:

      Regards,
      Jennifer

      Delete
    2. Hi,
      Just realized you are from Singapore... we don't have Marigold Low fat yoghurt - and just grabbed Nestle 'set' yoghurt no flavour, (no clue what 'set' means, hopefully won't create unnecessary 'changes' to my cake).

      FYI - 1 'pair' of oreo's (2 biscuits and slice of cream in between) is 10gm, when removed the cream (3g), it's 7gm. The standard 1 roll about 137gm yields 101gm of just the biscuits...

      Also, my concern is if i freeze the gelatin, later when take out, will it 'sweat' and turn soft when no longer in 'freezer' mode (sorry, have never used gelatin before)

      How to prevent the 'slippery' factory between the bottom crust and the cheese?

      I have 8" spring foam, but since your recipe calls for 7", I have a baking tin 7" with a removable base (by pushing up from bottom), hence not sure if this is the type you preferred over the 'springfoam' (a latch at side to 'lock' and 'unlock' - if that's the right spelling / word). Is this type of baking tin ok to push the cake up? Have not used this for cheesecake before.

      Thanks!
      Wish me luck...

      Delete
    3. Ah! Did the cake set right? I've no idea what 'set' yoghurt is..

      The standard roll yields lesser cookies (: that's why I chose the box ones.. do choose which ever gives you best value!

      The slippery portion has never happened to me before.. has it happened to you?

      I wouldn't suggest using a spring form pan as the finish (esp the bottom) isn't as beautiful. Moreover, they're usually non-stick which means you probably won't wanna run the back of your knife along the sides to free the cake...

      Delete
  7. Hello! I tried this recipe but I dunno why the cheesecake turns very very firm... is it I put too much gelatin?? :(

    ReplyDelete
    Replies
    1. Hello, did you measure the exact amount of gelatin?

      Delete
    2. Yes.. 2.5 tablespoon right?? Duno why it turns quite hard... :(

      Delete
  8. Is there anything can replace the gelatin powder?

    ReplyDelete
    Replies
    1. Hello!

      I've heard that condensed milk can be used in place of gelatin powder but I've also heard of it not working.. So sorry, I still think gelatin is the best option.

      Delete
  9. Hi cynthia, need help! My batter is not as smooth as urs not sure where went wrong.:(

    ReplyDelete
    Replies
    1. Hello! Have you got a pic of it to show? Send it to cynthia.lim.hl@gmail.com pls! (:

      Delete
  10. Hi Cynthia, May i know what brand/type of whipped cream u used?

    ReplyDelete
    Replies
    1. Hello! I used Phoon Huat's non-dairy whipping cream (:

      Delete
  11. Hi, Cynthia, Janet Here. I have the same query with anonymous, are u just whisk the whipped cream for decoration? Any caster sugar needed?

    ReplyDelete
    Replies
    1. Hello Janet!

      Yes, the whipped cream is only for decorating purposes. I used Phoon Huat's non-dairy whipping cream that is slightly sweet so I did not add any sugar. (:

      Delete
  12. 你好,请问放在冰橱下方冷需要几个小时。。。。

    ReplyDelete
    Replies
    1. 你好! 三到四个钟头就好 (:

      Delete
    2. But your above said 1.2 to 2 hrs? How long do we need to put in the freezer

      Delete
    3. This comment has been removed by the author.

      Delete
    4. Freezer 1.5-2 hours. If using purely chiller, 3-4 hours or even longer depending on how cold your chiller is.

      Delete
  13. Hi! My first time trying to make oreo cheese cake. But Unsure How much of those ingredient should I use make this cake for 6" ..

    ReplyDelete
    Replies
    1. Hello,

      this recipe yields enough for a 7" cake..you may use a 6" mould and get a taller cake (:

      Delete
  14. hi! cynthia i'm denise 16 yrs old this is my first time to bake i have a question to ask what if i don't use castor sugar and i will use regular sugar what will happen? and we will still spray some oil to the cake ring? :) thanks!

    ReplyDelete
    Replies
    1. it will be grainer.. please use castor sugar (: and there's no need to spray oil onto the cake ring (:

      Delete
  15. Hello dear! Omgosh I adore you ... You're really super super nice by sharing all these recipes w us laa.. <3 May I ask .. where did you purchase the baking tin and cake ring? also the cream cheese? :D

    ReplyDelete
    Replies
    1. It's my pleasure!

      I got the baking tin and cake ring from all over... but Phoon Huat should carry it (:
      Cream cheese is available in both NTUC and phoon huat

      Delete
  16. This comment has been removed by a blog administrator.

    ReplyDelete
  17. Hi Cynthia, I have some non-dairy cream in my freezer and it's too hard to measure in ml. May I know 20ml=?g. Many thanks in advance.

    ReplyDelete
  18. Hi Cynthia, I have tried making the Oreo cheesecake today. It turned out too hard for the base and cream cheese portion. Pls advise. Thank you

    ReplyDelete
    Replies
    1. Hello,

      what do you mean by the base's too hard?

      Delete
  19. Hello, about 20g would suffice

    ReplyDelete
  20. I follow you'd recipe. But I put the tartar power instead of gelatin wrongly :( dunno Wat it will become. It is inside the freezer now :(

    ReplyDelete
    Replies
    1. hey! sorry for the late reply. I doubt your cake firmed up?

      Delete
  21. Hi! Thanks for sharing your recipes! have a fun time making the Oreo cheesecake with my daughter and she loves the cake very much!

    ReplyDelete
  22. hi, for the cream cheese, I wrongly bought the spreadable type instead of the block type, still can use??
    and can I pour the mixture to those tabao disposable microwaveable box and cut the cake in the box when ready to be serve? or izzit better to pour in aluminum foil tray and cut in there when ready to serve? I can't find any cake tin in NTUC. Many tks!!

    ReplyDelete
    Replies
    1. Hello!

      I'm sorry but the spreadable ones won't do as the consistency is different and your cake may not set as well as intended by the recipe.

      Cake tins can be purchased from Phoon Huat. You may use either the aluminium trays or plastic containers but I find the first one easier to work with (:

      Delete
    2. ok tks!! will try during weekend :)
      BTW congrats!! for your big days tomorrow :)

      Delete
  23. The cakes won't come out if you use the board as bottom and springform pan as top ?

    ReplyDelete
    Replies
    1. Hello Michelle,

      A cake ring was used. Not a springform pan.

      Delete
  24. Hi Cynthia,

    As my cake tray is 8 inch, what is the amount of ingredients that I should use to baked then?

    ReplyDelete
    Replies
    1. Hello Kailin, you may wish to double up the recipe (:

      Delete
  25. Hi Cynthia,

    Would like to find out more about the quantity for the gelatine powder. 2.5 Tablespoon or Teaspoon?
    If too much gelatine is added, will it affect the outcome of the cheesecake?

    Thank you very much for your kind attention. Have a nice day ahead! - Ivy

    ReplyDelete
  26. Hello Ivy,

    it is 2.5 tbsp. If you follow this recipe, you will not have issues with the cake.
    2.5 tbsp is the max you should go.. some people have reduced it to 2 tbsp..

    ReplyDelete
  27. Hello Cynthia,

    I tried this recipe yesterday and have a few questions;

    1. Can I reduce the amount of gelatin powder? I want to adjust it to be a little creamy instead of too jellified.
    2. The cake tasted abit sour, should I reduce the yohgurt? I followed everything according to your measurement.
    3. If I add more crushed oreo instead of just 40g, is it possible?

    Please advise as I would like to try a 2nd time maybe tonight :)

    ReplyDelete
    Replies
    1. hello..
      1) yes it can be reduced to 2 tbsp.. the cake won't be creamy as it's not made with whipped cream
      2) it's meant to be a little tangy
      3) definitely! (:

      Delete
  28. Hello Cynthia,

    I don't have gelatine powder at home but i do have some gelatine leaf that i previously bought from phoon huat. May i know if it is acceptable? How many leafs should i use?

    Thanks.

    ReplyDelete
    Replies
    1. hello..

      I'm sorry but i havent used gelatin leaves for this before so I cant tell you the quantity to replace..

      Delete
  29. Hey Cynthia,
    Instead of using yougurt in the receipe cam I use whipped cream instead?
    And also if I do use whipped cream, do I have to change the quantity of the gelatine?

    ReplyDelete
    Replies
    1. sorry, it cant be exchanged this way.

      Delete
  30. Hi Cynthia,

    Thank you for sharing your recipe and ur cheesecake looks yummy ��
    I am going to make no bake strawberry for a non chocolate lover. Wonder if i can use this recipe and replace it with strawberry?

    Regards
    Kym

    ReplyDelete
    Replies
    1. Hello Kym,

      there is a recipe for a strawberry cheesecake on the blog (:

      Delete
  31. hi cynthia, how many days can the cake be kept? cos i was thinking of baking it today and consume it tomorrow? will the taste be different?

    ReplyDelete
  32. Hi Cynthia,
    I just made the oreo cheesecake but I used the 80% Philadelphia cheese spread instead of the regular ones that you used. It turned out very watery.

    May I know if there's anyway to salvage my cake? Thanks.

    ReplyDelete
    Replies
    1. Hi,

      the ingredient used was not what the recipe called for.. so I think we've found our answer. You can freeze it and eat it a little like ice cream though!

      Delete
  33. which spoon size did u you for gelatine?

    ReplyDelete
    Replies
    1. erm, tablespoon as indicated in the recipe?

      Delete
  34. Hi!! May i know where did you buy the cake ring? Is those round shaped aluminium-foiled-ones possible to work? :)

    ReplyDelete
    Replies
    1. Hello!

      You can get them from cake shops like Phoon Huat.

      Those have a base right? Then you'd not be able to use it like a cake ring.

      Delete
  35. Thanks for sharing the receipe. Tried it and the cake was yummy. My daughter loves it! Your step by step guide was very helpful.

    Thumbs Up!

    ReplyDelete
    Replies
    1. Hello Jozzie,

      my pleasure! glad you enjoyed it!

      Delete
    2. Hi Cynthia, I just tried out this cake.. taste yummy but was a little hard.. Is It ok to reduce the gelatine by half d next time I try this? Would that work? I can't wait to try the rest of your recipes!

      Delete
    3. Hello Sindhu,

      I'm glad you enjoyed it.. Half is too much to reduce. You may wish to do 1.5 to 2 tbsp instead (:

      Delete
  36. Just check with you what cos the cheesecake feel so soft is it some ingredient or measuring is wrong when I do it?

    ReplyDelete
    Replies
    1. hello,

      did you use teaspoons instead of the required tablespoon for the recipe?

      Delete
  37. Hey Cynthia! Quick holler to tell you I love your blog!! Everything is so beautiful and painstakingly explained such that beginners like me can try to make expert class cakes!

    I'm going to attempt to make this cake for my hubby's birthday. First qn is if you can teach me how to make a simple choc message 'board'. Otherwise what piping would u recommend to do a decorative birthday greeting on the cake? Thirdly, can I ask if you got your wilton heads from phoon huat?

    Looking forward to your reply!

    ReplyDelete
    Replies
    1. Hello!

      It's my pleasure to share (: You can melt some compound chocolate (available from Phoon Huat) on a baking sheet in your desired shape before melting another colour of compound choc and piping the words on it. Alternatively, you may use white compound choc and colour it with gel food colouring.

      You can also pipe fresh whipped cream onto the cake too. And yes, I got the tips from PH (:

      Delete
  38. Hi cynthia, can i check if i want to follow your step am i able to bake the cookie before putting to freezer?

    ReplyDelete
    Replies
    1. hello!

      this is a no-bake cheesecake.. not sure why you'd wanna create bake it..

      Delete
  39. Tried the cake...is yummy! Thanks for ur recipe!

    ReplyDelete
  40. hi Cynthia, i made this ysday and found the texture to be jelly-like n could hardly taste the cheese! Is it suppose to be like this coz yogurt is used instead of whipping cream?? tq

    ReplyDelete
    Replies
    1. hello,

      yes it's more jelly-like due to the use of yoghurt

      Delete
  41. Hi Cynthia,

    Love this cake! I was wondering for how long you can keep this cake in the fridge. I read somewhere that you can't put cakes with gelatin in the freezer because the cake then wil get runny. Do you have any advice for me?

    Thanks!

    ReplyDelete
    Replies
    1. hello! this would be good for 3-5 days.. but best consumed fresh..

      The freezer is used to set the cake, not store the cake so that isn't an issue.

      Delete
  42. Hi Cynthia,

    may i know if i follow your recipe, but using a jar (the idea of cheesecake in a jar) instead, will it affect the outcome?

    ReplyDelete
    Replies
    1. hello,

      you can do so in a jar but do be sure to pack the base well so the cheesecake mixer doesn't seep down between the gaps of the base.

      Delete
  43. Hi, last year i tried your recipe for my gal's birthday but my bro in law teases me and said that the cake can be thrown on the floor and bounce back. Is it the gelatine problem? can i use 1.5 tablespoon instead or if i dont add any gelatine is it ok? I want to try again this year for my gal's birthday.

    ReplyDelete
    Replies
    1. He can always choose not to eat it (:
      Gelatin is essential in this recipe.. try 1.5 - 2 tbsp.. but do note that the cake will not hold as well with the reduced gelatin.

      Delete
    2. I just made to cake for my mom's birthday today and measured the gelatin very carefully but the cake is way too firm. Its like springy firm cheesecake. Feeling sad.

      Delete
  44. Hello cynthia, thank you for sharing this recipe. I cant wait to try it, but i have some question.

    1. Me and my family is not so into sour taste so can i just change the yoghurt with milk? What kind of milk?

    2. Can i change gelatin with jelly powder? Gelatin is not a common thing in here and it's kinda hard to find it.

    Thank you cythia

    ReplyDelete
    Replies
    1. Hello, no it can't be replaced.. it's an essential part of this recipe.. I'm sorry but I haven't tried it with jelly powder but I believe that the texture will be different..

      You want want to try the tofu cheesecake recipes I have (: they're not as sourish (:

      Delete
  45. Hiii Cynthia :)
    Thanks for all your post. It all soo amazing :D
    I want to make this cake, but before , I want to ask some questions, and hope you kindly answer it :)
    1. Why we dont use the oreo cream? Is it okay to use the cream for the base?
    2. I made cheese cake before, but is was not really good. The cake texture just like frozen ice cream,it was hard and melt easily. Should I add more gelatine? And the base is not 'strong'. When I cut the cake, it was crushed and so messy. I'm not sure is it because I did not remove the cream or I should add more butter?

    Thank you very much :)

    ReplyDelete
    Replies
    1. hello!
      1) i guess it's okay to use it for the batter.. just don't think it'll mix in well enough
      2) you used my recipe?
      3) your crust had cream?

      Delete
    2. Yes, my crust had cream.
      Before I did not use your recipe, but i tried another recipe with only 1 teaspoon gelatin and it used whip cream not yogurt... Thanks for relpied :)

      Delete
  46. HI Cynthia,

    Thanks for your recipe, I love it but my cake come tooo be disappointed.

    It taste like pudding then cake. it hard as I put 2 1/2 tbsp. gelatin powder(fish) is it right and I leave it outside it never melt at all. I really don't know where when wrong.

    ReplyDelete
    Replies
    1. hello, the cake is more jelly-like than it is cream-like.. you can reduce the amt of gelatin to say 1.5 - 2 tbsp if you want it to be softer.. but with that, do bear in mind that the cake will not last as long out in room temperature.. it's likely to melt..

      Delete
  47. Hi cynthia.

    I followed your recipe. But I leave out yogurt .
    Dunno why my cheesecake still so soft. Any idea why?

    ReplyDelete
    Replies
    1. hello, by leaving out the yoghurt you are not following the recipe.

      Would you then expect the cake to turn out the way it should?

      Delete
  48. Dear Cynthia, thank you for the wonderful recipe.
    Please do post more baking recipes for this new year.
    Cheers n God blessed.
    Emily

    ReplyDelete
    Replies
    1. Hi Emily,

      thanks for the encouragement!

      Delete

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