Ok here goes my first post on this brand new blog =]. I am still learning and exploring the art of baking. It all first started when i chanced upon this blog. Her blog gave me inspiration and from then on i started to bake using recipes from the net and from cookbooks. Hopefully, i will become as good as her in time to come. Wish me luck!!
Cheesecakes are yummy and are rather easy to prepare. This cake was supposed to be a New York Cheesecake. The texture is creamy and it has a tangy vanilla taste. Personally, i feel that the recipe is simple and the taste is good for a home-bake cheesecake.
For a change i thought it would be fun to give the recipe a tweak and do some experimenting. I added oreo and it turned out quite decent, deviating from the usual cookie and cream cheesecake which calls for milk. Comparing the two, I would prefer the original new york cheesecake recipe.
Serving size: 8-10 slices
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Measuring spoon set
4) Mixing bowls
5) Wire rack
6) 18cm (7 inch) springform tin
7) Baking tray larger than springform tin
8) Aluminium foil
110g oreo cookies, filling removed
50g melted butter
250g block cream cheese (at room temperature)
20g butter softened
200ml sour cream (bulla light sour cream or premium sour cream)
1/2 tsp vanilla extract
5 oreo sandwich cookies, with or without cream filling as desired
2 oreo sandwich cookies, filling removed, crushed into powder
1) Prepare biscuit base as mentioned in Preparing a Cheesecake Tin using a 18cm (7 inch) springform tin.
2) Preheat oven to 160 degrees C
3) Beat cream cheese and butter untill creamy on medium speed. Add sugar and beat until combined.
4) Add sour cream and vanilla extract to cream cheese mixture on medium low speed. Beat until smooth and incorporated.
5) Lastly, add the eggs and beat until combined on low speed. Use a spatula to run through the filling in a zig zag manner to eliminate air bubbles.
6) Fold in the coarsely chopped cookie bits.
7) Pour filling onto biscuit base.
8) Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 45 minutes in a water bath.
9) When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.
10) Remove the tin from the oven and allow to cool on a wire rack.
11) Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin. Scatter oreo topping over cheesecake. Serve cheesecakes chilled.
1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.
Hi, this is the 1st time,I try to bake this cheesecake, bake in water bath, how much water?ReplyDelete
Topping is it put in together to bake in water bath, or after baked than put topping? how would I know the cake is ready? how to test?thank you for your advice.
hi fei wah,ReplyDelete
it depends on the amount of water your water bath container/pan can hold. the water level should be at least one third the height of the spring form tin.
Do the crushed oreo topping after the cheesecakes is baked and chilled.
The cake is ready when the cheesecake is throughly set when baked. check this by shaking the pan gentlly (this is for a dense cheesecake). For a less dense cheesecake, the middle (about 1.5 inches in diameter) should be slightly wobbly but the edges are set.
Good morning, thank you for your advice, I made all mistakes, the amount of water is only 2.5cm in water bath container. Bake the topping together in water bath. Therefore when I cut the cake, whole cake is wobbly, not even the edges are set. Why is it we need to cover the top of the cake when water bath?ReplyDelete
No problem I will try again, as my daughter love this cake. Thank you very much...
If there are no other suitable containers and the max height for the water bath you can have is 2.5cm, it is fine.
There is no need to cover the cake when baking. Covering the top is to prevent browning, which is not necessary.
you might want to check the doneness of your cheesecake at 45mins. if the cheesecake batter is still liquid and not set like a custard, bake it longer.
Hope your cheesecake turns out better. We;ll improve as we bake along.
You might want to increase the sugar a bit by about 30g.
Appreciated I will take note of the pointer, and update you as soon as I bake one again.ReplyDelete
Thank you very much.