Non-Bake Oreo Cheesecake

This is my 2nd Birthday Cake and it is ready to cut tomorrow!!! It is another non-bake cheesecake and I choose oreo because oreo cheesecake is very well like by alot of people including myself.
Again I used the recipe from Mandy's Baking Blog.  Thanks Mandy for your recipe.

Recipe adapted from :http://mandysbakingjourney.blogspot

Ingredients for Base:

100g Oreo Cookies without filling

50g melted butter

Method for Base:

1. Line the base of 8inch(i used 6inch) spring form tin. Crush the oreo cookies and add the melted butter.

2. Press firmly into the base of the tin and chill for 30 mins in the fridge.

Ingredients for filling:

300g cream cheese

80g icing sugar

10g lemon juice

50g milk

1 tsp vanilla extract

200g whipping cream

10g gelatine soften in 50g water

6 pieces oreo cookies without filling, crushed and set aside

Some oreo cookies, cut into half for deco on top of cheesecake

Method for filling:

1. Dissolve gelatine in water under hot water bath.

2. Whisk cream cheese with icing sugar then add milk and combine till smooth. Set aside.

3. Whisk the whipping cream to soft peak and slowly pour in the cooled gelatine and keep whisking until it has completely mixed in well.

4. Fold in the cream cheese mixture with the whipped cream mixture. Then pour in lemon juice and vanilla extract and whisk to combine.

5. Split the mixture into two portion.

6. Add crushed 6 pieces oreo into one portion and mix well. Pour this mixture into the prepared spring form tin.

7. Then pour the other portion on top.

8. Chill for overnight.

9. Next day remove cheesecake from spring form tin. Pipe some frosting cream on top and deco half oreo biscuit on the frosted cream.

Non-Bake Mango Cheesecake

Last week my friend share with me that Giant supermarket was having offer on mango. 1 mango only cost $0.99.  Thus I made a trip to the supermarket and bought back some mangoes which still not ripe at all.  Waited a few days for it to ripe and I can made the non bake mango cheesecake.  As my birthday is also approaching, I made this cheesecake as my birthday cake too.  I used a 6 inch cake tin with removable base type and still can manage to make 2-3 cupcake size cheesecake.

These mangoes from giant supermarket

selling at $0.99 each.

Recipe adapted from: http://mandysbakingjourney.blogspot.sg

Ingredients:

For base

100g digestive biscuits, crushed

50g melted unsalted butter

For filling

250g philadelphia cream cheese, softened

100g castor sugar

2tbsp lemon juice

1tbsp gelatine

200g mango puree

200ml whipping cream

For jelly topping

150g mango puree

1tbsp gelatine

4tbsp water

Method:

1. Place the biscuits in a ziplock bag. Seal the opening. Use a roller to roll and crush the biscuits into crumbs.

2. Add melted butter into the crumbs and mix it thoroughly.

3. Press the crumbs into removable base cake tin and few cupcake cases. Chill for 30 mins.

4. Dissolve gelatine in lemon juice over hot water bath.

5. Beat cream cheese and sugar in mixer until smooth. Add gelatine mixture and beat until well combined. Add in mango puree and beat well. Set aside.

6. Whip up the whipping cream till almost stiff.  Fold in the whipped cream into the cream cheese mixture.

7.Pour over the prepared cake tin and cupcake cases. Place in the fridge.

Prepare jelly topping:

1. Place gelatine with water over hot water bath for the gelatine to dissolve.

2. Pour the gelatin mixture into mango puree and mix well with any utensil(spoon or spatula)

3. Take the the cheesecake cake from fridge and pour the jelly topping onto the cheesecake.

4. Return the cheesecake into fridge for few mins till the jelly topping is half set.

5. Prepare some strawberries and blueberries then deco on top of the jelly topping.

Lastly let the cheesecake chill overnight in the fridge.

NOTE: To remove the cheesecake from cupcake case, I cut the top of the cakecup case. Then slowly cut downward. Insert a small knife at the bottom of the cheesecake, slowly push up then serve it on the small round mini cake board.

Japanese Cotton Cheesecake

This japanese cotton cheesecake is real yummy. Recipe was shared by Evelyn in year 2013 from a baking group.  When I first bake this cake, my daughter love it so much.  Today I bake it for her again and when she saw the cake in the fridge, she is so happy.

Recipe for 6 inch cake size:

55g fine sugar

3 egg whites - use 60g egg

3 egg yolks

1/8 tsp cream of tartar

25g butter

125g cream cheese

50ml fresh milk

1tsp fresh lemon juice

30g cake flour

10g corn flour

Method:

1. Sift cake flour and corn flour.

2. Melt cream cheese, butter and milk over a double boiler.  Cool the mixture. Fold in sifted flour, egg yolks, lemon juice and mix well.  Sift this mixture.

3. Whisk egg whites with cream of tartar until foamy.  Add in sugar and whisk until soft peak form.

4. Add the cheese mixture to the egg whites mixture and mix well.  Pour into lightly grease and line cake pan. 

5.  Scoop some batter in a small bowl and sift some cocoa powder to it. Mix well.  Pour into piping bag and cut a tiny tip as opening.  Then draw any picture you like on the main batter.

6.  Bake cheesecake in water bath for 1hr 20min or until set and golden brown at 150deg.

Note: Baking temp and timing varies on different oven.

Beary Cute Cheesecake

When Angela Chia post the Beary Cute Cheesecake in fb, it received lots of Likes. Seeing how cute the cheesecake look like, I also tried making it and really turn out super cute

Recipe adapted from http://chiaangela.blogspot.sg