Oreo Cheesecake

I've made Oreo Cheesecake today. If you are an Oreo & cheesecake lover, this going to be your lucky day (if you able to make it yourself). This recipe is from a recipe book I bought few months back. It's a whole book about cheese. I did modified some of the recipe & ingredients.

My tips, when you're making/baking dessert from a recipe book, never follow 100% from it. Normally, it will lead you to make/bake over-sweet dessert. Make/bake with your experience, with your feeling & always REDUCE the amount of sugar!

The recipe below is my own recipe;

Oreo Cheesecake Recipe

Ingredients

Crumb Base

200g Chocolate Oreo Cookies (remove the cream & blended into powder)

70g butter (melted)

Cake

250g cream cheese (soften)

250g ready-to-whip/topping cream (please don't use cooking cream)

300ml water

15g gelatine

6 slices of Oreo cookies (roughly crushed)

30g of Oreo cookies's cream

Method

1. Ready a 7-inch Springform pan (Click on the link for more information).

2. Crumb base: In a bowl, pour melted butter onto blended Oreo cookies powder & mix well. After mixing, pour the mixed crumbs onto Springform pan, spread & press hardly (make sure you do this because you don't want the base to break-up). Put in freezer for 30 minutes.

3. Cake: Whip the cream until fluffy & creamy. Refrigerate for awhile.

4. In another bowl, beat cream cheese & cookies's cream until fluffy.

5. Boil gelatine in water (make sure you boil it until it completely molten). Once cold, pour in the gelatine into the cheese mixture & beat well. Pour in whipped cream & beat well-but-don't-over-beat.

6. Put in crushed cookies crumbs into the cheese mixture & mix well. Pour the mixture on top of the frozen crumbs base.

7. Refrigerate in refrigerator for 5 hours or until it's harden. If you are too hungry, freeze in freezer for 2 hours & thaw for 30 minutes before serve.

The result. Sorry for the crappy pic. This is just a prototype.

In the recipe book, it should use whip-cream (taste-less). But I mistaken & bought ready-to-whip cream which already sweetened. But actually, using ready-to-whip cream is much more easier because you can control the sweetness of the cake. And please make sure you boil the gelatine until it's molten completely. Another easy way to do it is, before boiling, soak the gelatine with 300ml water for few minutes & blend the gelatine together with the water until it blended completely. This method is much more easier & faster. Good luck & enjoy trying.

Oh...and I have fix the commenting problem. Before this, peoples can't comment my posts because of God only know why. But you don't have to worry now. It's fixed & feel free to comment & ask me stuff. But no craps, please!