Foodie Fridays - No Bake Oreo Cheesecake

That day I suddenly have a strong urge to make a cheesecake but did not wish to make the Blackberry Cheesecake I made last year, so I asked my friends for some cheesecake recipes.  They were very helpful and sent a few recipes my way, I went through them and decided to use The Baking Biatch recipe to make Oreo Cheesecake.  It looked simple enough to be done without needing much kitchen counter space (opps! I just told the world that my kitchen is in a mess!) nor creating mess (not that my kitchen mind since its already in a mess).

Anyway~ I was supposed to freeze the cake for 1.5 to 2 hours but I forgot about it and went to bed.  Poor cake was sitting in the freezer for 8 hours, when I removed it from the freezer it was stone hard cold.  Nonetheless, it look BEAUTIFUL isn't it?

Now, the recipe calls for the cream to be removed from the Oreo cookies, at first I thought it is going to be a messy job with the scraping and every thing but I was wrong.  The cream came off very easily, u can either use a toothpick to pick the cream or use your *ahem* finger (make sure they are clean though).  I feel so sayang to see the pile of cream wasted and nearly want to keep them to be eaten later but I think DinoBoy will want to have a share if he sees me licking the cream off a spoon.  Better not pile too much sweet cream onto him lest he goes sugar crazy at night, so the cream went into the dustbin instead.

I enjoyed crushing the Oreo cookies as it gives me a chance to bring my pestle out from the cupboard and putting it to some use.  Crush the cookies till they are small and crumbly, mine is crumbly but still not small enough plus I went pestle banging crazy and some of the pieces became too tiny.

Do remember to whip the cream cheese or butter when they are at room temperature so that you do not have bits of them flying out from the bowl thus decorating your kitchen, not to mention that they combine faster and easier with castor sugar too.

I decorated them with normal sized Oreo cookies instead of mini Oreo cookies because I have extras at home.  I think mini ones will be more suitable, lesser cookies to munch.  And since I used normal sized Oreo cookies there weren't any space to pipe on the whipped cream as decoration.

I gave this cake to AuntieC who gave it a thumbs up but personally I think there are some improvements to be made if I were to make this cake again. 

First of all, refrain from pestle craze frenzy thus pulverizing the cookies.  Secondly, try to use lesser gelatin, like 1½ tablespoon.  Having said that, I am also not sure whether the 8 hours of sitting in the freezer sort of changes the gelatin or/and its texture, it made the cake taste jelly-liked, I would prefer it to be creamer.

Updated on 01 May 2014
I made Mango Cheesecake later and used only 1½ tablespoon with 100ml water, the cheesecake is soft and creamy instead of jelly-liked.  So use the gelatin amount according to the way you prefer your cheesecake to be. Happy Cheesecake Making!!!

So there you have it, the 2nd cheesecake I made so far.  Now I am thinking of making a no bake Mango Cheesecake.  YUM!

No Bake Oreo Cheesecake

Adapted from thebakingbiatch.com

Prep Time: 45mins

Cook Time: 2.5hours

Keywords: bake dessert cake 

Yield: 8 slices of cake

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Ingredients

For the Cake

* 250g plain yoghurt

* 250g cream cheese (room temperature)

* 2 ½ tbsp gelatin powder

* 100ml water

* 75g castor sugar

* 200g Oreo cookies (excluding cream)

* 80g unsalted butter

For the Filling

* 40g Oreo cookies (excluding cream)

For Decoration

* 8 slices mini oreo cookies

* 20ml whipped cream (I used non-dairy ones)

Instructions
1. Put the 200g Oreo cookies into a ziplock bag and crush them either using a rolling pin or anything hard enough to do the job easily. Set aside.
2. Melt the butter using the microwave on medium high heat for a minute or till melted or using the double boiling method. Set aside to allow it to cool down.
3. Add the cooled down melted butter into the crushed Oreo cookies. Mix well by shaking the bag.
4. Empty the mixed contents onto a 7" springfoam pan or cake ring. Use the back of a spoon or spatula to smooth out the mixture and press it down.
5. Put it into the freezer to set while you prepare the cream cheese.
6. Dissolve the gelatin powder with water using microwave on medium-high heat for a minute or till mixture is all dissolved or use the double boiling method. Set aside to allow it to cool down.
7. In a mixing bowl, combine the cream cheese and the sugar. Whisk well on low speed till mixture is creamy.
8. Add in the gelatin mixture. Whisk well on low speed till well combined.
9. Add the plain yoghurt into the mixing bowl. Mix well on low speed till well combined.
10. Break up the remaining 40g of Oreo cookies into smaller pieces and add them to the mixture.
11. 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 will works for this.
12. Pour mixture into cake ring. Smooth the top as much as you can with the spatula.
13. Decorate with the small Oreo cookies by setting them slightly apart and about 1/3 way into the mixture.
14. Place cake in freezer for 1.5 - 2 hours to firm up. Stick a toothpick to the middle of the cake. The cake is ready if the toothpick comes our clean and not moist.
15. Bring cake down to chiller once cake is set.
16. 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.

To decorate with whipped cream
1. Whip up the fresh cream till stiff peaks are formed.
2. Pipe the fresh cream onto the cake. I used Wilton tip 32.

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