No-Bake Oreo Cheesecake

The first thing I did yesterday was to make a No-bake Oreo Cheesecake - daughter's request as she will be bringing in her school mates to eat it.

It's a pretty easy process but I have had problems because the cheese was a little frozen and lumpy. Not creamy at all, even the beating of cream cheese with milk and icing sugar wouldn't get rid of the lumps. So, another time consuming process... I had to sieve the cream cheese mixture through a tiny net sieve. This time round I didn't add grounded oreo biscuits into the cheese mixture, maybe I should call this a No-bake Cookies and Cream cheesecake as I only inserted a layer of coarsely chopped oreo biscuit in the mid layer of the cake. The final result was good and I did a five-minute quick decor on the oreo cake.

This was how it looked like.



Recipe:

Ingredient (18cm mould) :

Base:
110g digestive biscuits crumbs
40g melted butter

Filling:
(A)
250g cream cheese
45g milk
50g icing sugar
1 tbsp rum
8 oreo cookies coarsely crushed

(B)
250ml whipping cream

(C)
1 tbsp gelatine powder
10ml lemon juice
3 tbsp hot water

Method:

1. Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge.
2. Whip whipping cream till about 70% stiff or mousse state.
3. Double boil (C) until gelatine powder dissolved. Keep warm.
4. Cream (A) until smooth and creamy. Blend in gelatine solution.
5. Blend in whipped cream.
6. Pour 1/2 cheese mixture onto cake base top it with oreo cookies crushed coarsely and pour the rest of the cheese mixture on top. You can also stir in the crushed oreo cookies during Step (5). Chill for 3 hours.
7. Decorate with some cream and finely crushed oreo.

Notes:
1. You can add finely ground oreo into cheese mixture but the colour of the cake will then become dark grey instead of cream coloured.
2. Better to do this cake on a pan with a removable base. I wrapped the cake pan base with aluminum foil and serve the cake on it.
3. To easily remove chilled cake, wrap a warm towel around the pan and remove cake from the bottom.

I also baked Penang Tau Sau Beng. I got the recipe from KC. Taste wise, I find that it was nice but not as nice as those from Penang. The filling is nice but not as "song" (read in Cantonese) as those commercial ones from Penang. Anyway, I am satisfied with it...helped alot with the cravings. The process of making this TS Beng is quite laborious, dough had to be divided into tiny ball portions and they had to be individually rolled, flatten, rolled again before shaping it. That was the most time consuming part of the whole process.




I would like to thank "tthksy" of KC for this delicious recipe.