Friday, May 20, 2011

Non-Bake Oreo Cheesecake

Since my brother shifted new home and bringing his 3 kids back home every weekend, I finally have more space and time to spend in the kitchen. I have made steamed cakes, cheesecakes, layered cakes and even chinese dumplings.

Unlike in the past when I posted every single food that I had made, even if they failed and turned out ugly, I'm becoming more and more perfectionist nowadays. So many of them might not appear in my blog because either they fail due to my inexperience in making them or fail in taste and needs some more trials to fine-tune my recipes.


This Non-Bake Oreo Cheesecake is one of the better ones. Believe it or not. This is my first time making non-bake cheesecakes. The one and only fear I have for making non-bake cheesecakes is how to take the cake out after chilling without destroying the cake.

According to this book "The Ultimate Indulgence Cheesecake" by Alan Kok (芝味十足), that I have just borrowed.

1. The cookies used to make the base must be crushed until very fine so that it is not crumbly after making them.

2. Use a piece of hot towel to rub the sides of baking tin for easy removal of cake from the tin.


As I'm using a loose-bake cake tin instead of a cake ring, I also have the challenge of how to transfer the cheesecake from the tin to a plate or cake board safely. From our cheesecake expert Jess@Bakericious,

1) The biscuit crumbs must be pressed firmly to the cake tin base, so that the biscuit base will be tight enough and not crack when you try to unmould it from the cake tin base.

2) Chill it at least 2 hrs before you remove from fridge to pour the cheese batter on it.

3) Use a big spactula to loosen 1 corner of the biscuit base and insert in through the bottom of the base. Slowly lift up the cake a bit and insert another spactula. Cross both spactula to support, lift up the whole cake slowly and transfer to the cake board.

I follow all the tips and manage to transfer my Oreo Cheesecake successfully!
(Not the case for my mango cheesecake, the digestive biscuit base crumble and I fail.)


I like this cheesecake very much and I receive very good response from everyone who eat it. Although I'm using non-dairy cream, the result is still very creamy and does not make you feel greasy after eating too much. Keeping this to my favourite list and it will be perfect for any birthday cakes in future. :)

Non-Bake Oreo Cheesecake (I use half of Jess's recipe, refer to hers for 8 inch tin)

Ingredients (makes one 6 inch loose-base round tin)

Biscuit Base:
50g Oreo cookies
25g melted butter

Cream Cheese Filling:
125g cream cheese
15g icing sugar
30ml milk
1/2 tbsp gelatin powder + 35g water
130ml whipping cream - whipped till medium peak (dairy or non-dairy)

1/2 tbsp maple syrup (or honey)
1/4 tsp vanilla extract
5 Oreo cookies, blend finely or crush to small pieces (own preference)

Oreo topping:
3 Oreo cookies, blend or crush till as fine as possible

Method

Biscuit Base:
1. Remove the cream from the Oreo cookies. Blend or crush the cookies as fine as possible.
2. Combine with the melted butter. Press firmly onto the base of the cake tin.
3. Chill for at least 2 hours.

Cream Cheese Filling:
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Beat cream cheese with icing sugar till well combined.
3. Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well.
4. Fold in whipped cream and divide mixture into 2 portions.
5. Fold in crushed Oreo cookies into 1 portion and maple syrup (or honey) and vanilla extract into the other portion.
6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.
7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.
8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture)
9. Remove from freezer, sprinkle Oreo cookies on top (or decorate as desire) and put back to freeze it.
10. Slice and serve chilled. (refer to tips above)

Recipe adapted from: Bakericious

38 comments:

  1. I had made this before a few times & I must say that it is extremely delicious!;)

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  2. It's been a long time since I've done one, and now ... yours really make me craving for it again :)

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  3. Look delicious!!! I'd been plannig to try the recipe, definitely will try it out. Thanks for sharing.

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  4. this is my favorite classic cheesecake. i started doing chilled desserts with this as well. looks really good :)

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  5. looks so so good. I don't have much confidence or patience in baking, if I ever do a cake I shall start with a non-bake type keke

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  6. WOW, look perfect and delicious! tempted me to prepare one soon. Thanks for sharing the tips too.

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  7. Personally I do not really like Oreo (strange knowing that I'm a chocoholic)
    But my kids love it! I gotta make this - who knows I will like Oreo better after eating this cake huh?
    Looks delicious!
    Thks! :)

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  8. Eileen@hundred eighty degrees20 May 2011 19:53

    I've tried before and this is yummy!

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  9. omg! was just wondering what to do with my left over 150g cream cheese :D ahaha thank you so much! could not wait to try this recipe :D

    btw i have tried your jap cheesecake and had that as a dessert for my exam. It taste wonderful!! even my teachers says so :D jiayou!! <3

    -Cherry

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  10. CaThY, Jean, Eileen: Agree, it's good!

    DG, Jet, Sonia,Jes: Make soon!

    noobcook: Do it soon. I like your tiramisu, must try it some day.

    Alice: I was once sick of eating Oreo because it is so sweet. But it is really good with the cream cheese. I'm sure you will like it!

    Cherry: Thanks for the nice words! I'm smiling when I'm reading your message. Try this, I'm sure everyone will like it. :)

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  11. Nice Oreo cheesecake! No doubt a tasty one,

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  12. I usually line the bottom of the pan with parchment paper, then slide it from the loose base to the serving plate. Sometimes I simply place the cake with the cake base directly on the serving plate ;)

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  13. I used to crave for non-bake cheese cake when I was expecting my son long long time ago. Your cake look so tempting, now you make me crave for it again.

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  14. I'm a big fan of Oreo and this cheesecake is so delightful. I wish that I can have a slice.

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  15. I have a cousin who just adores Oreos since he was a little kid, and I think he still is. This would definitely make him jump in delight:)
    Lovely treat for all oreo lovers yea?:p

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  16. I love this recipe. Looks really tempting and the colour combinations is gorgeous.
    Kristy

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  17. oh gosh, I hope I can make this in future! Looks delicious! :D

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  18. looks yummy.may i know how do u make your cake's surface so smooth without destroying the cake?

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    Replies
    1. After I sprinkle the cookie on top, I level it by pressing with the back of the spoon, until the top is smooth. Then freeze it again until ready to serve. :)

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  19. hello again ^^. may i know what can i do with the leftover oreo cream?

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  20. Erm... Maybe you can eat them or give to the sweet-tooth, or throw away if nobody wants? I ever thought of adding them to the filling, just beat with the filling together. Anyone has other suggestions?

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  21. i just love cheese cake with oreo.
    Further can i replace gelatine with the instant agar2 powder?
    How is the measure, is it the same?

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    Replies
    1. Hi, you may try. I have tried substituting with agar agar before but it wasn't very successful.

      I found this link which you can read more about it.
      http://abbeysvegetarianrecipes.com/blog/thriving-on-a-vegetarian-diet/how-to-replace-gelatin-with-agar-agar/

      Hope it helps.

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  22. Hi,
    After you poured the white filling into the chilled biscuits base , how long did you put in the fridge before you poured the oreo cream cheese filling? Thanks

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    Replies
    1. I forget how long I put into the freezer. Maybe an hour? If you are unsure, you can always bring it out to check anytime. Press the centre of the filling slightly with a spoon, if it is still soft, then not ready yet. Actually I poured in the 2nd layer before it set well enough, that's why the layering was not even. :)

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    2. Thanks for reply.. for me your cake still looks nice :) thanks for the info.

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    3. Hi, glad to have found your blog and thank you so much for sharing the recipes. They look so yummy :) gonna try out this non bake cheesecake. (Eve)

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  23. Hi..can i use non loose base mould..thank q ^^

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    Replies
    1. Hi sherene, if you use a normal cake tin, it is more difficult to remove the cake. You can line the cake tin with aluminium foil, make sure the foil is higher than the cake. Freeze the cake, then lift the whole cake out.

      You can also use cake ring or serve in cups too!

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  24. Hi...

    I did a non baked cheesecake ytd..its my 2nd time making

    But tis time round, e cheese filing turn out to be watery even though I hv refrigerated for more than 12 hrs

    Care to sure wats wrong? Is it too much water added? As my recipe stated need 200ml water tgt w 10g gelatin powder.

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    Replies
    1. Hi, sorry for the late reply. Are u using this recipe? I have no problem for this. You can give it a try. If it doesn't set, you can increase the amount of gelatin.

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  25. Appreciate you sharing this recipe. I made this two weekends ago and it was a hit wif the office colleagues. I doubled the base as i like very thick crust. Thank you for this super easy recipe!

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    Replies
    1. Glad that all of you like it. It's one of my favourite too!

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  26. I made this last Tuesday and it was good. Thks for the recipe!

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  27. can i ask what milk you added for this cake? thanks

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  28. May I ask, when you said whip the cream - whipped till medium peak.. do you mean using hand or an electric mixer? Thanks

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    Replies
    1. It will be much easier if you use electric mixer. If you are using dairy cream, be careful not to overwhip.

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