Showing posts with label oreo. Show all posts
Showing posts with label oreo. Show all posts

Friday, February 17, 2012

Oreo Cheesecake

We really enjoy and love this oreo cheesecake.The oreo gives a crust crunchy taste,the cream cheese needless to say, so rich & nice aroma perfect combinations.
The sweetness of the cake, are just nice, no need to cut down the sugar.
I adapted this recipe from 100道小蛋糕   . This recipe called for a small tin, (18cmx8cmx6cm), but I used slightly big (23cmx8cmx8cm). So I made 1 1/2 half recipe.

Ingredients:( for small 18cmx8cmx6cm)
(A)
15 gm butter ,let it soft at room temperature
55 gm oreo

(B)
150 gm Cream Cheese
50 gm caster sugar
85 gm whipping cream
1 tsp flour
1 egg yolk

Method :
Use a roller pin and a plastic bag, finely crush the oreo.
Mix butter with crushed oreo. Set aside.
Line the tin with aluminium floil.
Beat cream cheese & sugar over double boiler , till smooth.
Add in whipping cream & cream well.
Take off from the heat, add in egg yolk & flour, mix well.
Spread mixed (A) onto the bottom of the prepared tin.
Pour in cream cheese mixture , top it with the remaining oreo.
Cover with aluminium floil and bake in preheated oven 180 C for 30 minutes.
Cool on wire rack, and chilled in fridge before serving.


 Crush the oreo this way, safe time, and it gives the oreo crust more crunchy.


 Mix in the butter. No need to melt the butter, just leave the butter to room temperature till soft.


 Line the tin.


 Beat cream cheese and sugar over double boiler till smooth, and no more lumps.





Top with the remaining oreo.


Ready to bake.

And thanks to Amelia for the lovely award.

 

Thursday, July 7, 2011

Durian Cheese Cake with Chocolate Fudge

Everytime, when we pass through durian stall,my little girl reminds me of Durian Cheesecake with Chocolate Fudge.She requested me to make this Durian Cheesecake with Chocolate Fudge for quite sometimes, since she saw it here. This Durian Cheesecake with Chocolate fudge tastes a little bit sweet for me,and the base a bit hard and compact, maybe due to I press it too hard.A lesson to learn hah!But , overall taste, still ok,I'll cut down the sugar, if I  make this Durian Cheesecake with Chocolate fudge again.As for my little girl, she like it,even my eldest also like it very much.Here's the recipe that I adapted.


Ingredients For Crust:
225-250 gr Oreo biscuit, finely crushed(I removed the cream)
150 gr Unsalted butter, melted and cooled

Method:
Use a 9 inch round cake ring.
Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins).

Ingredients For Durian Fillings:
50 ml hot water
1 Tbsp Gelatin powder
250 gr Cream cheese
70 gr Caster sugar (I'll use 20gm,if I make again)
250 gr Durian flesh
125 gr Plain yogurt
200 gr Non-dairy Whipping cream( whipped)

Method:
Dissolved the gelatin powder in 50ml hot water and set aside.
Beat the cream cheese until soft and fluffy then add sugar,beat until creamy and light, then add in the durian flesh and continue to beat until well combined.
Next pour in the melted gelatin mixture and yogurt then stir till combined.
Lastly pour in the whipped whipping cream and slowly stir till the mixture is creamy and well mixed (if you prefer smooth texture, I would suggest mix it with mixer).
Pour the mixture into the prepared biscuit base tin and chill for at least 3 hours or overnight then proceed to the chocolate fudge.

Ingredients For Chocolate Fudge:
150 gr Semi bitter dark chocolate
100 ml Whipping cream
30 gr Unsalted butter
Method:
Put all the ingredients in a pan/glass bowl over boiling water (or double boiler).
Whisk the ingredients until the fudge is smooth and glossy.
Let the warm fudge cool down to room temperature before pouring into the firm cheesecake top and tap the cake a few times to release any air bubbles.
Put it back into the fridge and let the chocolate fudge set for about an hour or so before cutting into slices and served.

Saturday, July 2, 2011

Oreo Cheese Soft Cookies

This cookies taste sooo good! I saw it from My Personal Food Journal  blog.It's  a soft cakey cookies.Not like normal  crunchy cookies.Nevertheless, its taste so good.Will sure make this again.Here's the recipe I adapted and did a slightly modifications from here :

 Ingredients:
170gms butter-soften at room temperature
3/4 cup caster sugar
120 gm cream cheese
1/2 tbsp vanilla essence
1 egg yolk
2 cups flour
1/2 tsp salt
1/2 cup chocolate chips
1 cup roughly crushed Vanilla Oreo Cookies( I used 9 pcs oreos)

Method:
Sift flour, then add in salt, slightly stir. Set aside.
In large mixing bowl,cream butter,sugar,cream cheese and vanilla.
Add in egg yolk and whiz at medium speed till well mix.
Add in the sifted flour and salt ,beat till well combine.
Add in chocolate chips and crushed oreo with wooden spoon.
Using ice-cream scoop,scoop the cookie mixture onto the baking sheet and flattten a little.
Bake for 12-15 minutes,until the cookie turned brown.
Cool on wire racks.


*you can keep the cookies in air tight canister up to 2 weeks, and they still tastes softly in the center.

Friday, April 1, 2011

Oreo Buttercream Cupcakes



I saw this cupcakes here and here, and my kids love oreo. So I give it a try,  I'd made  it TWICE , with in a week!!. With the buttercream on top of it .It was soooo yummy!!! Here's the recipe:

Thanks Rima for sharing this wonderful recipe.It was so easy to do.

Ingredients:
250gm Butter                                                                  
1 cup sugar (I use 3/4 cup)
2 cups self raising flour----sieve
1 tsp baking powder----sieve
4 Eggs
1 tsp vanilla

8 - 10 oreo, crush with the cream

Method:
Line cupcakes pan with paper liners.
Crush the oreo.
Pre-heat oven 180 C.
Sieve self raising flour and baking powder.
Whisk butter, sugar, self raising flour, baking powder, eggs and vanilla for 2 minutes, do not over beat.
Stir in crushed oreo.
Pipe batter into cupcakes casing.
Bake in the pre-heated oven for about 15 to 20 minutes.

Scoop Swiss Meringue Buttercream into a piping bag and frosting on the top of the cupcakes.