Okay, persuaded by the numerous number of people out there, I think it would be time for me to start posting up my recipe for this Oreo Cheesecake of mine.
Adopted from Yina Goh's baked Oreo cheesecake recipe, I sort of changed things a little over my baking of the cheesecake over the many years I've done so. So this is my attempt in getting the Version 5.0 recipe down.
Or as I called it - Recipe for the Fat Dummy.
The recipe: Oreo Cheesecake!
10 - 14 McVitie's Digestive Biscuits, crushed finely (depending on how thick you want it to be.
80 - 90g butter (For me the less butter, the healthier I FEEL. Hahaha.)
Yina suggests that don’t soften the butter – it will make it break too easily.
I will recommend that if your arms muscles are too weak - there is an alternative method (I'll italicise the alternative method for you.).
If you really have excessive Oreo Cookies and love 'em to bits, I suggest that you scrap the filling and crush the cookie bits into the mixture as well. Put in around 10 Oreos for the distinctive mixture along with the 10 digestive biscuits - it may create a better tasting crust for you.
1 - 1.2kg Royal Victoria Cream Cheese (from Australia!), softened
27 OREO Cookies (preferably quartered.)
Yina suggests: 1/4 cup of Baileys Irish Cream Liquer, just for the extra flavour.
I suggest: If you really like Bailey's - just put a bit more to 1/3 or 2/5 cup. It doesn't hurt - though cut down on the Oreo's so that the cheesecake won't be overpowering.
Get big eggs if you're looking at 1.2 kg worth of cream cheese.
Notes for the Cream Cheese Mixture:
You can get the Royal Victoria Cream Cheese from Phoon Huat (Or Red Man, direct english translation). There are also other alternatives like Dairylands Cream Cheese you can use as well - it doesn't really affect the taste.
The original recipe mentioned to use Philadelphia Cream Cheese from Kraft - honestly, it doesn't make much of a difference unless you are willing to spend like $5.50 per 250gm. (And that's with NTUC discount. :/)
Vanilla Essence can also be bought from Phoon Huat.
The Oreo Cookies - best if you head down to your local mama shop to get them. It's way cheaper and it still takes as good as the ones you buy from NTUC or Phoon Huat. Heck, the rest of the Oreo cookies not used can be served to your minions at the baking unit. :D
MIX crushed cookies, sugar and butter in mixing bowl.
PRESS firmly onto bottom of 8 and a half inch springform pan.
BAKE 10 minutes. (Don't push it any more than that, or else the taste will be burnt.)
COOL it till room temperature.
If you feel that your arms are weak and you can't seem to press the crust well enough, don't fret. After the crust is baked and you have cooled it down - place it in the freezer until you are ready with your cheesecake mix. My mum has mentioned before - you can prepare the crust way early before the cheesecake is done. This helps the crust to harden, I think.
Use the back of a spoon or the flat bottom of a glass to help flatten the crust base. It helps and it's easier than you using your thumb or hands. :/
Oh, WEAR GLOVES / PLASTIC unless your crowd loves your taste. ;)
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
ADD eggs, 1 at a time, mixing on low speed after each addition just until blended.
STIR the quartered cookies in gently.
After mixing the cream cheese blend, take out the crust from the freezer. If you feel like it, you can layer the quartered Oreo's onto the crust, then pour a layer of cream cheese blend onto it. Repeat this layering until the springform pan is full to the brim or the cream cheese has run out.
Note: DO NOT OVERFLOW. UP TO THE BRIM SHOULD SUFFICE, YOU GREEDY PERSON. :D
Cream Cheese Baking Method:
BAKE 1 hour or until center is almost set @ 160 degrees.
COOL the cheesecake after the bake until room temperature.
RUN knife or metal spatula around rim of pan to loosen cake.
COOL before removing rim of pan. (Optional to do it here.)
REFRIGERATE 4 hours or overnight.
COOL before removing rim of pan.
GARNISH with additional cookies, if desired.
If you don't want to have the smooth creamy version and you want something more dry and cheesy, I say, BAKE LONGER! :D I found this method while experimenting - it provides a cheesy fulfilling effect.
Leave the cheesecake in the oven for 1 & 1/2 hours or until the top is brown. Even if it's black or dark brown, it's okay. Don't fret, all you have to do after it cools down is to slice off the top of the cake. The cake would have its raw effect, but the taste is still damn good. To hide away the effect (if you don't like it, I do actually), garnish it with Oreo cookie crumbs.
Yina suggests: When baking, use some foil to create a dome over the pan. There are a few times I baked the smooth version and it got really chao ta on top. The foil dome thingy did the trick and cheesecake turned out much better!
Yina suggests: If you are capable, you can even do a bain-marie (water bath) for the cheesecake to prevent cracks and retain more moisture.
I recommend for the smooth version - after cooling it down to room temperature, launch it into the freezer until the next morning. After which you slice the cake - you have a rather smooth creamy effect - JUST LIKE AN ICE CREAM CAKE! Some of my friends won't stop eating that slice I offered them - one even couldn't talk to me while eating the cake. :D
To ensure you all have a good look on the cake, I'm posting both sets of photos on this blog post.
Over baked version can be found here while the smooth version can be found here.
