say cheese!

oreo cheesecake for dad's birthday

decided to post up my oreo cheesecake recipe after sam requested for it all the way from perth. :) since i have the soft copy, might as well share the joy right. christmas is coming is coming afterall. and i'm celebrating by listening to old bethany christmas concert songs and reminiscing about the good old days. and looking forward with much excitement and joy to this year's musical, and honouring the Lord and His tender grace upon me this year. :)

i had trouble looking for a reliable oreo cheesecake recipe - my usual suspects (nigella, hummingbird bakery, jamie oliver, and i even checked anthony bourdain! knowing full well he wouldn't have one in his les halles cookbook) didn't have one. so i decided to use nigella's new york cheesecake ('cos it was so successful everytime) and invent my own oreo crust.

Enjoy! :)

a 70th birthday oreo cheesecake

Ingredients for the base:
250g oreo biscuits, without cream (estimated)
150g unsalted butter, melted
3 tablespoons caster sugar (reduced sugar version: 2 tbsps)

For the cake:
23cm springform tin (from phoon huat)
250g caster sugar (reduced sugar version: 175g)
2 tablespoons corn flour
750g cream cheese
6 large eggs, separated
2 teaspoons vanilla extract (i usually put in 1 more teaspoon cos i love vanilla so much)
150ml double cream
150ml sour cream (can be replaced with another 150ml double cream)
½ teaspoon salt (just pinch)
zest of 1 lemon
icing sugar for dusting
strawberries, raspberries or blackberries to serve/garnish

The Baking!
1. Mix together the crushed biscuits, melted butter and 3 tablespoons of sugar
2. Press into the base of the springform tin
3. Leave in the fridge for ½ hour

4. Preheat oven 170 degree celsius
5. In a large bowl, mix together the caster sugar and corn flour.
6. Beat in the cream cheese, egg yolks, vanilla either by hand or electric beater
7. Slowly pour in both creams, beating constantly
8. Add the salt and lemon zest
9. Whisk the egg whites to stiff peaks, then fold into the cheese mixture.
10. Scoop onto the chilled base
11. Bake for 1-1.5 hours without opening the oven door, until the cheesecake is golden brown on top.
12. Turn off the heat and let the cake stand in the oven for 2 more hours.
13. Open the oven door and let it stand for a further 1 hour.
14. Serve chilled, dusted with icing sugar. Garnish with fresh fruits.

Serves 12-14

Notes:
as always i would reduce the sugar amounts dramatically.

the first 2 times i followed exactly, but this time i was tired of having left-over sour and double cream. so i experimented doing away with sour cream and replacing it with double cream. so i used the entire 300ml cup of double cream, plus reducing the sugar a little more to combat the sweetness and it turned out well.

step #9 is something that nigella says will ensure that the cheesecake is less dense and light and fluffy. so be sure to whisk till stiff peaks. it really makes a difference!

I know the baking procedure sounds super troublesome. but i never questioned it, and following the steps ensured that my cheesecake turned out awesome.