Archive for June 23, 2016

Oreo Cheese Cake



Oreo Cheese Cake – no bake type
Adapted from The Baking Biatch


200g oreo biscuits (without the cream)- crushed fine
100g melted butter
30g sugar

Method: Mix all the above together until blended. Place a cake ring adjusted to 8 or 9″ diameter and place on a cake board. Pour the mixture into the ring and press until level and compact. Chill while you prepare the next step.

320g Cream cheese, softened
320g Plain yoghurt
95g sugar
2.5 tablespoons of gelatin (I would reduce to 2 tablespoons next time)
130ml hot water

50g of crushed oreo (without cream)


1. Bloom gelatin in the hot water then microwave for 1 minute until fully dissolved. Let it cool to room temperature.
2. In the stand mixer with balloon whisk, beat the cream cheese and sugar until fluffy. Add the cooled gelatin with the mixer running on low until well combined. Scrap down and mix again for few seconds until well combined.
3. Add yoghurt and beat to incorporate.
4. Stop the machine, switch to a spatula and add the crushed oreo. Mix well. Take out the chilled crust from the freezer and pour in the cheese mixture. Level the top and arrange oreo around the cake. Freeze for 1-2 hours before removing the ring and transfer cake to the fridge. Chill over night before cutting.




No idea how it tastes like because this is for my son’s friend

Below is another recipe without Gelatin shared by another FB member, Diana Wu:

This is her recipe and written by her without any changes, I have not tried it; judging from the ingredients used, I would say it will be delicious! Thank you Diana!


10 pkt oreo w/o the cream for bottom (crushed).
2 pkts crushed oreo w/o cream for topping.
3pkts chopped & crush oreo w/o cream for mixing into mixture.
680g cream cheese(room temperature).
260g thickened cream(chilled)
1 tsp vanilla essence.
1/2 cup sugar.
3 tbsp melted butter.

Combine Oreo crumbs with melted butter and press into the bottom of springform pan. Set in refrigerator to firm.

Whip the thickened cream until it doubled in size and refrigerate.

Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined and gently stir in Cool Whipped cream.

Add Oreo crumbs and chopped Oreos and gently mix until well combined then pour filling into springform pan and smooth the top and topped with additional Oreo crumbs

Refrigerate for about 4 hours or overnight.



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Chocolate Nutella Chiffon





Chocolate Nutella Chiffon
Adapted from Anncoo Journal


85g Hot Water
40g Valrhona Cocoa powder
1.5 tbsp Nutella
1 tsp Vanilla extract

5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk

110g Plain flour
15g Corn flour
1 tsp Clabber Girl Double Action Baking Powder

5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar

125ml whipping cream
150g semi sweet dark chocolate chips
1 tablespoon butter


Did a firmer ganache using 200g chocolate to 100g of cream, cool to warm then apply to cover whole cake. Chill a few minutes then warm up balance ganache and pour on the top to do the drips.


1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2.In a separate bowl mix egg yolks, vanilla, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift both the flours and baking powder together into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6.Pour batter evenly into a bottom lined and greased 8″ pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.
7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.
8. While cake is cooling, prepare ganache by heating up the whipping cream to almost boiling then pour over the chocolate. Let it stand for a minute before stirring until smooth. Add butter for the shine and let it cooled to room temperature before using.



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