Cheese Cake

Non Bake Cheese Cake

I stopped experimenting on cheese cakes because number 1, the ingredients are expensive.
2. It is a bit rich and takes a while to finish, yep, even by the masses!!

But the other day I was just jalan-jalan at a supermarket near our house and lo behold! Fatura Cream Cheese 500g was on sale!! Ha! Ha! It even had free duit raya packets, don't need empty ones.
So back to my story, it took me about a few minutes to weight the pros and cons not to mention some very, very simple math in my head before I grabbed it and chucked it in the shopping trolley.

Not too sure what I intended to do with so much cream cheese, maybe eat with some crackers as I watched the 2014 FIFA World Cup? Beats nodding off at crucial moments during the match.

Once home, cream cheese safely stored in the fridge and I too forgot about it.
But yesterday I was just going through various cake recipes, wondering which one to try out when I stumbled across this rather quirky one.

The instructions were easy although a little too simple. Had some guess work on my part but thankfully the cake came out very well.
Trylah this recipe if  you love creamy non bake cheese cake as a dessert or just love cheese cake.

I did some changes to suit my taste but overall the cake is good. Simple but scrumptious.

Oreo Cheese Cake
source: fasyshane

1 packet of Oreo biscuits (whichever flavour doesn't matter as you have to remove the cream)
Digestive and Marie biscuits can be used too.
50g butter (melted)
200g non dairy whipping cream
250g cream cheese
2 tsp yogurt / fresh milk (I used fresh milk)
1 tsp vanilla essence
2 tsp gelatin & 1/4 cup water

Method
The Base
Remove the cream from the biscuits. Using a food processor or a rolling pin, smash the biscuits into crumbs.
Mix the butter and the biscuit crumbs until combined. Press down firmly the crumbs in a cake tin, make sure the crumbs are packed tightly and as smooth as possible. Use your hands, it is the best way although a little greasy. Chill in the fridge.

Filling
In a bowl beat the cream cheese, whipping cream and milk until thick and smooth.
I added 1 Tbsp of castor sugar (optional)
Add in the vanilla and stir in the gelatin. Mix well.
At this point, you can add some of the biscuit crumbs into the filling resulting bits of chocolate
biscuits in the white cake.
For the filling, I added 2 Tbsp of lemon juice and I omitted the crumbs bit.

Take out the base from the fridge and pour in the cream cheese filling.
Gently tap the sides of the tin to ensure no air bubbles.
Chill the cake for about 3 hours or better still overnight.
You can decorate the cake with fresh fruits, more Oreo biscuits, some blueberry/strawberry fillings (available at baking goods shops) or just leave it as it is.

Overall review, I am happy to say this recipe is good, one that I would definitely do again and again in future should the price of cream cheese turun again! Despite being non bake, it doesn't melt so easily like some recipes that I have tried out. Creamy and rich. Yum!


Happy Baking.

Cheese Cake!!

I have always loved anything with cheese. But I have also always opt for store bought cheesecakes as I was too lazy to bake one. My excuse was always that the cheese was too expensive and it would be a waste if the cake didn't turn out well.

But lately as I started baking cakes with cream cheese toppings and since there was a sale on cream cheese, yes it is true, I thought why not give it a try. I looked up several recipes and decided on the non bake one, as it looked easy enough ( so I thought!! )

The first try was not a disaster but it didn't hardened quite enough and it had to be eaten with a spoon. Actually it resembled more like a pudding! Months later I tried again, this time it was good! YAY!!  I was so happy, everyone liked it even my mum who didn't like the first one at all.

Thanks so much to Evelyn Gemina for the recipe.

Oreo Cheese Cake (no bake)
source: My Baking Workshop

For the base
200g oreo cookies (crushed) I took out the cream and used a food processor.
100g melted butter.

The Cake
500g cream cheese (I used Fatura)
400g Whipped Cream (I used Emborg)
120g castor sugar
1 1/2 Tbsp gelatin (I used 2 Tbsp) add to 60ml water
40 ml lemon juice (didn't have any at that time, so I used 2 limau kasturi - buang biji!!)
12 oreo cookies halved ( I didn't have any left, so I left this step out)

Topping (optional, I didn't do this)
200g whipping cream
1 tsp vanilla
some crushed oreo cookies

Method
Mix the crushed cookies with melted butter well. Then press down firmly and evenly to the bottom of the tin.
Use a springform but if like me you don't have one, I used a round baking tin lined with plastic wrap.
Cool for about 30 min to 1 hour in the fridge.

Mix gelatin, lemon juice and water in a double boiler until sugar dissolves. Set aside to cool.
In a clean bowl, beat the cream cheese until smooth, add in whipped cream and sugar and continue beating.
Add the gelatine mixture and mix well.
Lastly add in the halved cookies and poured into tin with the cookie base.
Chill in the fridge for about 5 to 6 hours or until set. It is best overnight but no one can wait that long!

When the cake had hardened, do the topping.
Beat the whipping cream at low speed and add in vanilla. Continue at a faster speed until peaks form.
Do not over beat.
Pour onto top of chilled cake and sprinkle with some crushed cookies.

Good luck! This is a very yummy cake.