Earlier, my apple-upside down cheesecake vanished without a trace. This time round, I made sure that the same thing would not happen again.
I baked a cookies and cream cheesecake meant for my friend's birthday. To me, cookies and cream cheesecakes are no different from Oreo cheesecakes. If it has to be a chocolate sandwich cookie, the choice would be none other than Oreo.
Unlike the previous attempt, I decided to tweak the filling a little and simply added some finely ground Oreo cookies to the filling, hoping to achieve a texture similiar to that of cookies and cream ice cream, cream coloured with tiny flecks of Oreo. I ended up being too generous with the addition and the cheesecake filling turned out to a greyish-brown hue.
When the cheesecake was cooling down on a wire rack, the filling appeared to have totally set. From my previous experiences, baked cheesecakes were supposed to be softly set instead while cooling on the wire rack. It then ocurred to me that I have probably overestimated and overbaked the cheesecake. Pressing down on the surface of the cheesecake with my index finger, the surface was dry and would not give way under pressure. It seemed as though the cheesecake needed no further chilling in the refrigerator for the final firming up. Even though I had the hunch that the cheesecake would turn out rock hard after chilling, I chucked the cheesecake into the refrigerator as usual.
Decorating the cake was easy. It only involved placing Oreo sandwich cookies near the edges round the cheesecake. Some finely ground oreo crumbs were sprinkled in the middle for a final touch. After everything was in place, all I had to do was wait for the results.
Before the cutting of cake, I warned and apologized to my friend that I might have overbaked the cake. It turned out that my worries were unfounded. Whew! The Oreo cheesecake was desirably dense and smooth in the mouth. Nope, not dry at all as I had thought. I had been duped.
Serving size: 12 slices
Taste and texture: Dense and thick but not dry. Shorten baking time to get a less dense and creamier texture.
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Food processor/ rolling pin
3) Measuring spoon set
5) Mixing bowls
6) Wire rack
7) 9 inch springform tin
8) Baking tray larger than springform tin
9) Aluminium foil
200g Oreo cookies, finely ground (cream filling removed)
90g melted butter
1 tbs brown sugar
500g cream cheese, softened
120g castor sugar
200ml whipping cream
1 1/2 tsp vanilla extract
3 eggs, lightly beaten
10 g Oreo cookies, cream removed and finely ground (This is optional. I used 30g Oreo sandwich cookies with cream removed and the cheesecake filling turned out very dark as depicted in pictures)
9 oreo sandwich cookies with cream filling, coarsely chopped (use hands to break into coarse bits) or 90g coarsely chopped Oreo cookies with cream removed.
9 Oreo sandwich cookies
1 Oreo sandwich cookie, cream removed and finely ground
Making the base: Prepare biscuit base as mentioned in Preparing a Cheesecake Tin. Freeze prepared base for 10 minutes or until ready for use.
Preparing the oven: Preheat oven to 150 degrees C
Preparing cheesecake filling: Beat cream cheese and sugar untill creamy on medium speed. Add whipping cream and vanilla extract to cream cheese mixture on low speed. Beat until smooth and incorporated. Do not overbeat else the cream may separate (due to excessive beating), resulting in a grainy batter. Lastly, add the eggs and beat until combined on low speed.
Adding in cookies to cheesecake filling: Add in the finely ground cookie crumbs from 10g Oreo cookies (with cream removed) to the prepared cheesecake filling. Next, mix in the finely ground cookie crumbs a little at a time. Stop adding once you are satisfied with the colour. The objective is to obtain a texture similar to cookies and cream ice cream with tiny flecks of Oreo cookie. (This step is optional)
Lastly, fold in the coarsely chopped cookie bits, with or without cream filling as desired.
Baking the cheesecake: Pour filling onto biscuit base. Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 150 degrees C for 1 hour 15 minutes in a water bath. The filling should be set and will not jiggle much when pan is moved.
Cooling the cheesecake: When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes. Remove the tin from the oven and allow to cool on a wire rack. Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge chilled cheesecake from cheesecake tin.
Decorating the cheesecake: To decorate the cheesecake, place the 9 Oreo sandwich cookies near the edge and around the cake. Sprinkle with oreo cookie crumbs in the centre. 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.
3) This recipe uses 3 to 4 tubular packs (150g per tube) of Oreo cookies.
4) I baked the cheesecake for 1 hour 45 minutes resulting in a very dense texture. Any longer and the cheesecake would dry out.