Sunday, June 22, 2008

Chilled Cream-O Cheesecake


















Biscuit Base: Mix them together and press into an 8" springform tin. Chill it.

150 gm. Digestive Biscuits - Blended
80 gm. melted butter

Cream Cheese filling:

260 gm. Cream cheese
50 gm. Icing sugar
1 Tbsp. Maple Syrup
60 ml. milk
1/4 tsp. vanilla essence
10 cream-o cookies - chopped coarsely
260 ml. whipped cream - whipped till medium peak
1 Tbsp. gelatine powder + 70 gm. water (mix together)- microwave

Some extra chopped Cream-O biscuits for sprinkling on top

Method:

(1) Beat cream cheese with icing sugar till well combined.
(2) Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.
(3) Fold in whipped cream and divide mixture into 2 portions.
(4) Fold in chopped cheam-o cookies into 1 portion and maple syrup and vanilla essence into the other portion.
(5) Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.
(6) Pour the cream-o cream cheese filling onto the set white cream cheese. Level it and then sprinkle some chopped cream-o biscuits on top.
(7) Put into the fridge to let it set.
(8) Slice and serve chilled.
at

63 comments:

  1. AnonymousJune 19, 2008 12:59 am

    Hi Aunty,
    I DID IT! I made the strawberry mousse delight for Father's Day. It turned out quite pretty, wish I can show you a picture (email address?) the only points reduction is that the mousse turned out a little too firm so it didn't stick well to the striped sides (after cutting). Could it be that I let the gelatined puree cool for too long before folding in the whipped cream?? may be next time I'll reduce the amount of gelatin? Thanks Aunty for your advise - Anita

    ReplyDelete
  2. Aunty YochanaJune 19, 2008 11:48 am

    Hi Anitah,

    Ya..actually I have already cut down the gelatine powder. You can add in extra 50 gm. of water in the gelatine powder.

    rgds

    ReplyDelete
  3. AnonymousJune 19, 2008 12:11 pm

    hello yochana!
    Thanks for sharing with us. Your cheesecake looks good...

    I have a potluck this weekend... was thinking of doing a non bake cheesecake too...

    If it is not a hazzle, I shall b grateful if u can share with me ur receipe...

    I can be reached at edandchest@yahoo.com

    Thank u very much!

    regards
    angela

    ReplyDelete
  4. AnonymousJune 19, 2008 1:57 pm

    Hi Aunty

    Fantasic job. I love what you're doing. BTW, the cake delight index seemed a bit behind time. Where can I view the updates, if any?

    TQ
    Kath

    ReplyDelete
  5. AnonymousJune 19, 2008 11:27 pm

    Hi Aunty Yo,

    This cake looks "fabulicious"!!!Pls share the recipe if you can.My email address is heypresto75@yahoo.com.Many thanks :)

    Regards,
    Sasa

    ReplyDelete
  6. AnonymousJune 20, 2008 7:21 am

    hi aunty your chilled cream o cheesecake look like an ice cream cake :)

    ReplyDelete
  7. AnonymousJune 20, 2008 1:24 pm

    hi aunty
    able to e mail to me the orea cheese cake'

    mying.leong@yahoo.com.sg

    thanks
    my

    ReplyDelete
  8. AnonymousJune 20, 2008 2:31 pm

    Hi aunty, your cheesecake looks yummy!! Would you be so kind to share the recipe? my email addy: idsyanis@singnet.com.sg. TQ in advance :)

    ReplyDelete
  9. AnonymousJune 20, 2008 9:42 pm

    hi aunty,
    can forward the recipe to my email at elaineshim79@yahoo.com.sg? :)

    ReplyDelete
  10. GJune 20, 2008 11:41 pm

    Hi aunty

    This is a very interesting and different oreo cheesecake. I would like to make it for a friends birthday. Could you kindly share the receipe with me. My email is twp12@singnet.com.sg

    Thank you aunty.

    ReplyDelete
  11. AnonymousJune 21, 2008 1:59 pm

    hi aunty, could u post the recipe for this cheesecake when u r free? thx!

    ReplyDelete
  12. MsCakeJune 22, 2008 6:33 pm

    Hi Lucy

    Can I replace Maple syrup with honey instead ? Thought since I hv honey at home, then I need not buy the syrup just for this cake.
    Kindly advise.

    Thanks.

    Catherine

    ReplyDelete
  13. Aunty YochanaJune 22, 2008 7:00 pm

    Hi Catherine.

    Yes you can opt for Honey or totally omit it.

    rgds

    ReplyDelete
  14. AnonymousJune 22, 2008 7:43 pm

    Hi Aunty,

    Just want to say THANK YOU for your receipes!

    Hammy

    ReplyDelete
  15. MsCakeJune 22, 2008 8:28 pm

    Thanks Lucy.

    Catherine

    ReplyDelete
  16. AnonymousJune 23, 2008 11:18 am

    Aunty, need yr advice, for the 10 pcs of cream o cookies , do i include the cream sandwiched or just 2 two cookies? , i mean exclude or include the cream? hope u are not confused by me.... thanks, cheyenne

    ReplyDelete
  17. Aunty YochanaJune 23, 2008 11:30 am

    hi anonymous,

    take out the cream if you don't like it too sweet. I added in the cream cos I like the cream.

    rgds

    ReplyDelete
  18. AnonymousJune 23, 2008 1:28 pm

    Hi Aunty Yochana,

    Do you think it is okay for me to use 250g of cheese and 250 gm of cream?

    Thanks

    Regards,
    Alice

    ReplyDelete
  19. Aunty YochanaJune 23, 2008 3:50 pm

    Hi Alice,

    yes it's o.k....it makes no difference.

    rgds

    ReplyDelete
  20. CHRISTOHJune 23, 2008 4:47 pm

    Hi Aunty Lucy,

    Thks for the wonderful recipe. Can I check if we need to refridgerate the oreo cream filling while waiting for the cheese layer to set? Or it's ok to just leave it outside until ready to pour in? Warmest regards, Chris

    ReplyDelete
  21. Aunty YochanaJune 23, 2008 9:42 pm

    Hi Chris,

    it's better to leave it at room temp. Easier to spread. If you put inside the fridge, they will set and you won't be able to spread it on the set and chilled cheese layer.

    rgds

    ReplyDelete
  22. CHRISTOHJune 23, 2008 10:11 pm

    Hi Aunty Lucy,

    Thanks for the advice. Gonna try to bake it tomoro for my son. He loves cheesecake, esp oreo cheesecakes! Regards, Chris

    ReplyDelete
  23. mandarin_orangeJune 24, 2008 11:13 am

    oh wow,
    thanks for sharing this great recipe, aunty yochana. =)

    ReplyDelete
  24. AnonymousJune 24, 2008 2:40 pm

    Hi Aunty,

    Can I substitute the milk with whipping cream and the cream-O biscuits with Oreo?
    Thanks.

    ReplyDelete
  25. Aunty YochanaJune 24, 2008 7:51 pm

    HI Beatrice,

    No you cannot sub whipping cream with milk but you can sub cream-o with oreo or any dark coloured biscuits.

    ReplyDelete
  26. Clara YeoJune 26, 2008 2:08 pm

    Hi Aunty,

    How much gelatine should I use if I am using the gelatine leaf instead of the powder? And how much water should I use to dissolve the gelatine leaf?

    Thanks and regards
    Clara

    ReplyDelete
  27. Aunty YochanaJune 26, 2008 4:21 pm

    Hi Clara,

    Just weigh the same amount of weight. I think 1 gelatine leaf will weigh about 4 gm each.

    rgds

    ReplyDelete
  28. AnonymousJuly 04, 2008 11:30 am

    Aunty,

    Thank you so much for yr advices....will try this weekend... I have sooo many recipes to try out... hee hee....btw, all yr swiss rollssss looks so prefect! I will try to do one and let u know if I failed or pass....:)

    ReplyDelete
  29. AnonymousJuly 21, 2008 5:42 pm

    Hi aunty,
    Can I replace maple syrup with lemon juice? If yes, is it the same amount? Tks

    ReplyDelete
  30. Aunty YochanaJuly 21, 2008 7:42 pm

    Yes you can leen, if you like the sourish taste. Don't forget there's a combination of oreo biscuits.

    rgds

    ReplyDelete
  31. AnonymousAugust 05, 2008 7:46 pm

    Hi aunty,

    How long do I chill the first layer? Thanks for your advice

    ReplyDelete
  32. Aunty YochanaAugust 05, 2008 10:47 pm

    Hi anonymous,

    chill it till it won't burst when you pour the top layer on top. Use your finger to test it.

    rgds

    ReplyDelete
  33. AnonymousSeptember 21, 2008 4:14 pm

    hi aunty

    This is Elaine again, this time is the Chilled cream-O cheesecake.

    i'm a bit confused at the : fold in the whipped cream n divide mixture into 2 portion. 1st portion is to fold in cream-o cookies and the 2nd portion add in the maple syrup n the vanilla ess? OR the maple syrup should add in the 1st portion? i hope you can understand my comment and wont confuse by me. :-)

    thanks
    elaine.

    BTW aunty, I ll be very glad if you can share with me your others recipes, i can be reach at elainelkh@yahoo.com

    ReplyDelete
  34. Aunty YochanaSeptember 21, 2008 5:25 pm

    Hi elaine,

    one portion put oreo biscuits and th other portion, put in maple syrup.

    rgds

    ReplyDelete
  35. AnonymousNovember 06, 2008 2:36 pm

    hello aunty,
    may i knw which kind of whipping cream u used? non-dairy or dairy?\
    thanks in advance.

    qinqin

    ReplyDelete
  36. Aunty YochanaNovember 06, 2008 2:46 pm

    HI qinqin,

    I use non-dairy whipped cream.

    rgds

    ReplyDelete
  37. AnonymousNovember 28, 2008 9:05 pm

    Hey Aunty,
    I try the do the cheesecake just now. the whole thing is like very watery. After i add in the milk and the gelatine, it become watery. Can I know what does it mean for the whipped cream to be "medium" whisked?
    Now my cheese cake is in the fridge. Do I put it in the freezer or just the chilled compartment?
    Please help. Thanks

    ReplyDelete
  38. Aunty YochanaNovember 28, 2008 9:08 pm

    Hi Anonymous,

    did you whip your whipped cream till stiff? What brand did you use? You probably could have use the Dairy instead of non-dairy. Dairy whipped cream can be used for those who knows how to handle it.

    rgds

    ReplyDelete
  39. tcglxxNovember 29, 2008 10:33 am

    Hey Aunty,

    I whipped the cream till it cannot drop when i turn the mixing bowl upside down. But the mixture became watery after I added the milk and gelatine. And after I folded in the whipped cream, the texture is like "thick coconut milk" texture. Am I doing the correct procedure?

    ReplyDelete
  40. tcglxxNovember 29, 2008 10:39 am

    Hey Aunty,

    I also forget to mentioned, the brand of whipping cream is President, Non-dairy type.
    The cheesecake had been inside the fridge from yesterday night and this morning, I'll try touching it and it looks like ice-cream texture. soft but it do not stick onto finger when touched.
    Please let me know whether the texture is correct?
    Lots of Thanks

    ReplyDelete
  41. Aunty YochanaNovember 29, 2008 6:39 pm

    hi tcglxx,

    You used the wrong whipping cream. You should use the Non-Dairy whipping cream and not dairy whipping cream.

    rgds

    ReplyDelete
  42. AnonymousFebruary 12, 2009 4:31 pm

    Hi Lucy,

    For the maple syrup, can i replace it with LYES GOLDEN SYRUP(the kind for the mooncake)?

    Thanks for your help.

    regards,
    JadeLotus

    ReplyDelete
  43. Aunty YochanaFebruary 12, 2009 5:27 pm

    h jadelotus

    yes you can use the golden syrup but of course the maple syrup taste better.

    rgds

    ReplyDelete
  44. AnonymousFebruary 12, 2009 8:03 pm

    Hi Lucy, thanks for the reply. U also mentioned to put the white mixture in first and then set it in fridge, but while waiting for it to set, will the the cream-o cream cheese mixture set also since it also has gelatine in it? I assume that the cream-o cream cheese mixture is also in the fridge while waiting for the white mixture to set? Pls advise again. Thanks.

    Regards,
    Jadelotus

    ReplyDelete
  45. Aunty YochanaFebruary 12, 2009 9:05 pm

    hi Jadelotus

    Let the white layer set in the fridge while the oreo layer sits outside waiting to be poured on top. It might melt down slightly but will set again when you pour on top and then chill it.

    rgds

    ReplyDelete
  46. HoegardenFebruary 22, 2009 12:33 am

    Hi Aunty Yochana,

    I would like to try out this cheesecake...

    But I have some questions to check with you before I proceed...

    1. Do I use Philadelphia cheese?

    2. What do you mean by whipped till medium peak??

    3. 1 Tbsp. gelatine powder + 70 gm. water (mix together)- microwave --> can I just boiled them together instead of microwave?

    4. Is it okay if I use more gelatine powder?

    5. If I happen to use lesser milk or gelatine powder... How will the cake be affected?

    I guess I ask a little too much questions... Haha... But I really hope to make cakes that really taste nice and look okay...

    I believe in your advices even since you post the recipe on cheesecakes..

    Look forward to your reply.

    Regards,
    Hoegarden

    ReplyDelete
  47. Aunty YochanaFebruary 22, 2009 1:10 pm

    hi Hoegarden

    (1) You can use any brand of cream cheese.
    (2) Whip till not so hard, can fold easily.
    (3) Better not to boil but you can double-boil otherwise you will kill the gelatine strength.
    (4) If you use more gelatine powder, it will become hard. Anyway, there are some ppl who prefer hard.


    rgds

    ReplyDelete
  48. HoegardenFebruary 23, 2009 12:15 am

    Hi Aunty Yochana,

    I have some more questions, please do bear with me abit.

    1. For the gelatine, do I double-boil it till the gelatine melted?

    2. Can I just use hot water to dissolve the gelatine?

    3. Do I add the gelatine mixture in when it is hot or cold?

    4. Can you introduce some brand of whipping cream? I do not know which one should I look out for.

    Thanks aunty yochana

    look forward to your reply

    ReplyDelete
  49. Aunty YochanaFebruary 23, 2009 1:02 pm

    Hi hoegarden

    Yes gelatine must be thoroughly melted.
    Yes you can use hot water to melt it but I still prefer to soak in cold water then microwave for 2o to 30 seconds.
    Make sure your mixture is too cold when pouring in gelatine mixture otherwise it will set very fast and because lumpy and unevenly distributed.
    Whipping cream, I use pour and whip and value pride, both can buy from sun lik.

    rgds

    ReplyDelete
  50. HoegardenFebruary 24, 2009 11:00 am

    Hi Aunty Yochana,

    Its me again...

    I try the recipe yesterday... But it did not seem to turn out very well...

    the cake seem too soft for the liking of my family...

    Can I check with you the following:

    1. Can I use lesser whipping cream? My family say that the milky taste is abit strong.

    2. Will the shape of the cake run if it is taken out of the fridge for around 1 hour like that? My cake look abit 'crash', not really standing 'straight' when I left it outside the fridge for 1 hour.

    3. How much more gelatine powder should I use if I want the cake to be harder?

    Look forward to your advice.

    Thanks.

    Regards,

    ReplyDelete
  51. Aunty YochanaFebruary 24, 2009 12:17 pm

    hi hoegarden

    I think u can adjust to your family's liking. What I'm giving here is my liking...so you do your adjustment.

    I have a blog friend who msn me saying that her son's classmates loves this so much that she has to keep making this for them.

    rgds

    ReplyDelete
  52. Aunty YochanaFebruary 24, 2009 12:22 pm

    Hi hoegarden,

    I forgot to reply to your other question.

    I have not tried changing the recipe according to yours so I'm unable to give you any advice for fear that it might not succeed and you will blame me for it.

    rgds

    ReplyDelete
  53. HoegardenMarch 03, 2009 1:19 am

    Hi Aunty Yochana,

    I try using lesser milk n whippin cream for my case... and it harden a lot...

    I manage to make a successful one for my mum n boyfren's bday...

    Thanks for sharing the recipe n all the help given by answering my queries...

    Regards,

    ReplyDelete
  54. AnonymousSeptember 27, 2009 4:08 pm

    Hey aunty. Is this cheesecake texture the same as Chilled Oreo Marble Cheesecake. I want to make this but I scared this cheesecake is too soft. Looking forward for your reply. Thanks

    ReplyDelete
  55. Aunty YochanaSeptember 27, 2009 10:01 pm

    Hi anonymous

    it's almost the same, it's not too soft if it's properly done and chilled.

    rgds

    ReplyDelete
  56. Aunty YochanaSeptember 27, 2009 10:01 pm

    Hi anonymous

    it's almost the same, it's not too soft if it's properly done and chilled.

    rgds

    ReplyDelete
  57. mavisSeptember 15, 2010 6:38 pm

    hello aunty yochana,nice cake!and i ask you what brand milk did u use?

    ReplyDelete
  58. ling erSeptember 15, 2010 10:20 pm

    hi aunty, could stirring of the cream cheese mixture too long cause the cake to be soft after chilling?

    ReplyDelete
  59. Aunty YochanaSeptember 19, 2010 7:35 pm

    Hi mavis

    any brand of milk will do...no particular brand is needed.

    rgds

    ReplyDelete
  60. mavisSeptember 21, 2010 6:13 pm

    thanks aunty yochana,so i can use fresh milk,or sweetened condense milk?

    ReplyDelete
  61. Aunty YochanaSeptember 21, 2010 8:13 pm

    Hi

    Just use fresh milk will do.

    rgds

    ReplyDelete
  62. AnonymousMarch 17, 2012 5:07 pm

    Hi Yochana, can I ask if I could use caster sugar instead of icing sugar??

    And I must say that your cheesecake really looks very lovely!!!

    ReplyDelete
  63. UnknownJuly 29, 2014 10:52 pm

    Hi Aunty,

    Just wondering if I can substitute gelatine with something else? As my family doesn't take gelatine. Thank you:)

    ReplyDelete