Below here are the three best cheesecakes that I had made this year.These are specially made for the Chinese New Year.Chinese New Year is always full of fun because I get to make lots and lots of cakes and cookies.These will also means getting big bellies and tummies and high cholesterol and diabetes,but of course people will say",never mind,one year one time only".This sounds too good to be true!.Only the weight watcher will certainly do this!Better be careful! These are all junks!
My recipes are scattered everywhere!I copied everywhere,from books to papers.I almost had a hard time finding but then I found it.
The recipe was taken from a malay website and translated to english.Her link:http://sue-hasue.blogspot.com/2010/11/kek-lapis-oreo-cheese.html
Except,I do not know how much she meant for the ovalette.Isit tablespoon or teaspoon,but then,I just put in 1 tablespoon.
Ingredients:
450g butter
150g castor sugar
10 eggs
1 small tin condensed milk
100g sifted horlicks
180g hong kong flour,sifted
1 cap vanilla essence
250g cream cheese
1 tbsp ovalette
2 tbsp nestle cream(optional)
2 pkts or more oreo biscuits
coloring of your choice,but I leave it plain.
1.Heat up oven to 170°C top and lower.Butter the tray and sift a little flour onto it.
2.Beat butter with the cream cheese till creamy.
3.Add in castor sugar at the same time.Continue beating,slowly at low speed.Add in egg
one by one till finished.
4.Then,add in vanilla,milk,horlicks,flour,ovalette and nestle cream(still at low speed).Turn
off the mixer,mix thoroughly.
5.Divide into 2 parts,if you are using colors.
6.Pour 1 cup into the tray,spreading evenly and grill on top and lower heat for about 7 mins
or until golden brown.
7.Take the tray out from the oven and press.Pour in the second layer or color.
8.After it is cooked,arrange Oreo biscuits on top. Then pour in the next layer or color.
9.Repeat 7,8 and 9 till finished.
10.After the final layer has turned brown,cover with alluminium foil and change to top and lower heat again.Bake at 120°C for 15 min.
My recipes are scattered everywhere!I copied everywhere,from books to papers.I almost had a hard time finding but then I found it.
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| cheese oreo layer cake |
Except,I do not know how much she meant for the ovalette.Isit tablespoon or teaspoon,but then,I just put in 1 tablespoon.
Ingredients:
450g butter
150g castor sugar
10 eggs
1 small tin condensed milk
100g sifted horlicks
180g hong kong flour,sifted
1 cap vanilla essence
250g cream cheese
1 tbsp ovalette
2 tbsp nestle cream(optional)
2 pkts or more oreo biscuits
coloring of your choice,but I leave it plain.
1.Heat up oven to 170°C top and lower.Butter the tray and sift a little flour onto it.
2.Beat butter with the cream cheese till creamy.
3.Add in castor sugar at the same time.Continue beating,slowly at low speed.Add in egg
one by one till finished.
4.Then,add in vanilla,milk,horlicks,flour,ovalette and nestle cream(still at low speed).Turn
off the mixer,mix thoroughly.
5.Divide into 2 parts,if you are using colors.
6.Pour 1 cup into the tray,spreading evenly and grill on top and lower heat for about 7 mins
or until golden brown.
7.Take the tray out from the oven and press.Pour in the second layer or color.
8.After it is cooked,arrange Oreo biscuits on top. Then pour in the next layer or color.
9.Repeat 7,8 and 9 till finished.
10.After the final layer has turned brown,cover with alluminium foil and change to top and lower heat again.Bake at 120°C for 15 min.
 Oreo Mint Cheesecake
If you loved peppermint so much,you would have loved this too.This recepi was adapted from Philadelphia.Actually,the name was Philadelphia Mint oreo Cheesecake.So,Philadelphia,here I come!
Ingredients:
21/2 cups Oreo baking crumbs
1/2 cup butter,melted
4 pkg(250g each)Philadelphia brick cream cheese,softened
1 cup sugar
3-4 drops green food coloring
1 tsp mint extract
4 eggs
16 Oreo cookies.cut into quarters,divided
75g semi-sweet chocolate,melted
Method:
Heat oven to 350°F(180°C)gas marked 4.
Mix crumbs and butter,press firmly onto bottom of 13x9 inch baking pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.Gradualyy add food coloring intil cream cheese mixture is of desired color.Blend in mint extract.
Add eggs,1 at a time,beating on low speed after each addition just until blended.
Pour half of the batter over crust.
Remove 16 of the cookie quarters.Set aside for garnish.Spread remaining cookie quarters evenly over batter and pan,cover with the remaining batter.
Bake for 40-45 mins or until center is almost set.refrigerate 4 hours or overnight.
Cut into 16 slices to serve.Top each slice with one of the reserved cookie quarters.
Drizzle with melted chocolate just before serving.
Store leftover cheesecake in refrigerator.
How to drizzle chocolate: Place chopped chocolate in reseable plastic bag,seal bag.Place bag in bowl of hot water.Let stand 5 min.Squeeze chocolate in bag until chocolate is completely melted.cut off small corner from 1 of the bottom corners of bag,drizzle chocolate over cheesecake.  |
salted cheese cake
And this last one is the cheesecake layered with the salted cheese crackers.I usually don't like unbaked cheesecake,but this one is an exception.I hear people said it's nice,and it's really is nice.keep it for 2 or 3 more days inside the refrigerator,and it will become more firm and more nice.I didn't know many people know how to make this,especially those who never love to bake.I only came to know this much,much late from someone whom I know recently.It's very easy to make.No wonder everyone knows.
Here's how to do it:I used a medium size squared container.
250g unsalted butter
250g cream cheese
1 cup icing sugar
170g cream
1-2 pkts salt cheese crackers
1 cup fresh milk
1.Beat sugar and butter till fluffy.Add in cream cheese and beat again till light and fluffy.
2.Add in cream.Beat again.
3.Pour milk in a container.
4.Dip the crackers one by one,and arrange it horizontally, .
5.Spread the cream cheese batter on top of the crackers.Arrange the second layer of the crackers and spread again.
6.Continue to do all of the layering and spreading till it's finished.
7.Put inside the fridge till set.(and of course till the next day).
Note:I used a hot knife to cut so that it is smooth and not sticky!Deep the knife in hot water each time of cutting.
 
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