Ingredients for crust:
220 gm. chocolate biscuits - blended
120 to 150 gm. melted butter
Cream Cheese fillings:
100 gm. Sugar
8 egg yolks
500 gm. cream cheese
22 gm. gelatine powder soaked with 100 ml. water then microwave for 25 secs.
300 gm. Dairy whip cream (35% fat whipping cream)
50 gm. cooking chocolate
1 paket of Oreo cookies
Method:
(1) Mix blended chocolate with butter evenly and press into a 9" round springform tin. Chill in the refrigerator for at elast 20 mins. till biscuits are firm.
(2) Whisk egg yolks and sugar lightly over a pot of simmering water with the base not touching the water. Whisk till lemoney in colour.
(3) Beat cream cheese with a paddle till creamy. Pour in the melted gelatine mixture and mix evenly.
(4) Pour in the whisked egg yolks into the cream cheese gradually and mix till evenly combined.
(5) Fold in whipped cream and mix gently.
(6) Pour half of the cream cheese mixture into the prepared tin , lay oreo cookies on top of cream cheese filling and then pour balance cream cheese filling on top.
(7) Mix 1 tbsp of cream cheese filling with melted chocolate and spoon it on top of the cheese cake. Use a skewer to swirl into a marble effect.
(8) Chill in the refrigerator for about 4 hours or until firm before slicing.
57 comments:
Auntie Lucy, this cheesecake is so pretty! Makes me hungry.. I'm never successful with chilled no bake cheesecakes.. only good with the light fiesta cheesecake types..
Hi Aunty Yo :)
Oh wow! I spy whole oreo cookies in the beautiful cake! Wah, must be very shiok to bite into this! Care to share this recipe? :)
Mummy Lucy...wow all the beautiful bakes you've been churning out...well done!!
No time to visit and comment until now so was blown away onto the floor...I love those Mexican churros!!
Love your website.Tryed so many recipes and each and everyone came out perfect. Love cheesecakes.Please if you don't mind share this recipe with us.
Thank you for your time and for sharing your recipes with us.
All the best ,
Amy
Hi aunty,
Nice cheese cake wor!!!! DROOLS.....
Care to share the recipe?
Jacelyn
Hi Aunty Yo,
You have a excellent cake receipes ! I really wld like to learn some skills personaly from you, can u pls gv me your email or pls mail me at smage@starnet.gov.sg
Thanks
Maha
Hi maha,
Here's my email:
yochana2001@hotmail.com
rgds
Hi amy,
It's a pleasure for me to share my recipes. Glad you succeeded in baking.
rgds
Aunty,
1. How do we make a piping bag ? Do u have any pics on it ?
2. For the sour cream, which brand do u use ?
3. The only cake tin i have is 8x8, can i try your recipes using this tin or I must buy the correct tin sizes according to your recipe ?
Thanks for your enlightening
Maha
Dear maha,
I don't make my own piping bag. I buy ready made disposable type. You can buy from sun lik. You can make your own by using greaseproof paper and fold into a cone.
If you sq tin of 8" x 8" is loose bottom, then it's ok but if it's not loose bottom, You will have to overturn the cake to a cake board to remove the cheesecake from the tin. It might be a little more difficulty without a loose bottom pan.
For sour cream, you can use any brand of sour cream that you can find on the shelf. As for me, I like to use Dairy Farmers or Bulla.
r
hi aunty, can I use sponge cake as the base instead of biscuits?
hi aunt yochana,
What can i do with the gelatin powder if i don't have a microvawe? Can i half the recipe?
Thanks
Hi anonymous,
another way to melt the gelatine powder is to double boil it. Place your soaked gelatine into a pot of simmering water.
rgds
Hi mami,
yes you can use a piece of sponge cake as the base.
rgds
hi aunty yochana,
I juz came to know yor blog 1 month ago thru a friend's recommendations. I love yor recipes...tried a few of yor recipes and my cakes have been v successful. I'd tried yor tri marble cake recipe and a few of your chiffon cake recipes, including the durian chiffon cake.
I respect yor decision of not posting your recipe anymore but i would love to continue to have your recipe.
something to encourage you, i used to be very 'skepticale' in trying new recipes in recipe books bcoz usually my cake will turn out to be 'unsucessful'and i got v discouraged but after trying a few of your recipes..i m very encouraged as the cakes i baked using yor recipes turn out to be good even for the 1st trial.
I really glad to learn abt your blog.
Please post your logan chiffon cake and chai spice cupcakes recipe.
Thank you.
love yor recipes,
Joyful
Dear Aunty,
what's the diff btw i) 9" round springform tin & ii) 9" round cake tin ?
Have a gd day
Maha
Hi Maha,
springform tin is a loose bottom tin with a spring at the side.
rgds
Aunty,
Aunty .. aunty .. you reply super fast :))))
A favour aunty, do you think its possible for you to post some pics of your baking tins .. trays eg :(
Thanks a million
Maha
Dear Aunty,
Regarding the the egg yolks can i just use the normal egg or i should use the AA grade size B. Another Q do u have any recipes for egg whites coz i dun wana waste the left over egg whites for this recipe. Thanks aunty will be much appreciated if u could advice me on this......Thnx Thnx
Rgds
Loveswhisper
Hi Loveswhiper.
Just the normal size eggs will do. Each egg yolk is about 20 gm.
For leftover egg white - search for my recipe called "Fly African".
rgds
Thnx so very much Aunty so kind and sweet of u. I made the chilled oreo marble cheesecake. It sooo fabulous and yummy...really love all the recipes from u..u are so generous. I will look for the 'fly african' recipe. Thanx A million
LOveswhisper
oh no i missed the step where we only use yolks!! i used the whole egg inside.. it is freezing now in the fridge. is it still edible? any way i can save it?
Hi vivZ,
Oops...coincidentally you also had a blunder in the kitchen. This chilled cheesecake has gelatine inside and it should set the cheesecake. If it doesn't set even after 24 hours, I suggest u try baking in the oven at 160C for an hour and then chill in the fridge.
Try and let me know.
rgds
Dear Aunty Yochana
I always have problem removing the cake from the pan.
How can you remove from a springform tin?
I am reluctant to buy as it has a non-stick coating... very easy to have sratches here and there.
So I normally transfer it onto a plate. And then transfer back to the serving plate.
We cannot grease or line the tin, if I may not wrong. I just wonder how to transfer without cracking it.
Thank you.
Fansi
Hi aunty...
I'm addicted to ur site...lately I've been dreaming or ur cakes...hehehe
If only aunty u can be my guru...
If I wanted a chocolate cream cheese filling totally instead of marble..is 50grm cooking chocolate enough and aunty can i use tulip choc coating or have to use like van houten cooking choc
Hugs
Mal
HI Mal,
yes you can use Tulip chocolate, no problem. They are very easy to melt.
Amount to chocolate is to your preference..
rgds
Hi, Aunty
Thanks for the prompt reply...tht's great...I love the tulip choc but do i need to reduce the sugar and how many tsp or tbsp is 22 gm of gelatine?
Thank you
Mal
Hi Mal,
It depends on your taste, you can add or subtract to your taste. I have sweet tooth and normally I will go for "add"...
rgds
Okie aunty...thanks just another question how many tsp is 22grm gelatine?
Thanks and hugs
Mal
Hi Mal,
1 tsp = 5 gm.
The above is a rough estimate.
rgds
Hi aunty Yochana..
can I use icing sugar for this cheesecake?
And also I was at Phoon Huat tdy and saw them selling Kitchen Aid...would u seriously recommend buying form them or elsewhere? Which is better Kenwood or Kitchen aid?
At the moment poor me still using hand mixer...
Hugs
Mal
Hi Mal,
Kitchen Aid is my favourite machine at home. I think you should call "Mayer's Marketing" to compare prices. I think the price for kitchen aid is controlled so there won't be much differences.
For cakes, you can replace icing sugar for normal sugar or vice versa. No problem at all.
rgds
Hi, Aunty
tht's a great idea...I love the variety of colors for kitchen aid and its so versatile.
Aunty..were u a Home Econs teacher in school...if u were then all the gals would surely can't wait for ur class everytime.
Thanks once again...
Hugs
Mal
HI Mal,
I'm just a homebaker...not a Home Econs teacher.
rgds
Hi aunty,
Can you pls tell me what could have gone wrong in my whipping process. I had hand-whisked the whipping cream. When it had almost turned stiff after whisking for 10 mins, some part of the cream turned watery. I continued to whisk but the cream just couldn't get stiff....thanks for the help..
Oh leen,
you have overwhipped your whipping cream. For 35% fat whipping cream, you must not overbeat.
rgds
aunty yo,
how long can this cake tahan without fridge?
also, if im using 20cm (i think 8") spring form, how much must i cut down by?
the egg part right.. how do i make sure it doesnt touch the water? what happens when it does? will i get chawanmushi or something?
pls advice! thanks! :D
oh.. and another question.
do i beat all these by hand using a wooden spatula or can i use the machine?
hope u can reply soonest! cause want to make it in the afternoon for school to share with my friends on monday. :D
sorry sorry! last qn
can i use normal chocolate instead of cooking choc?
Hi elaine,
provided your normal chocolate can melt into a smooth and flowy consistency.
rgds
Hi elaine,
you can use either a wooden spoon or a machine. Machine will be faster and easier tho...
rgds
Hi elaine,
all cheesecake must be chilled but it can be kept many hours at room temp (depend on the temp in the room too, some rooms are hotter and some are cooler).
For the egg part, put the mixing bowl over a pot of simmering water. sit the mixing bowl at the rim of the pot so that it will not drop into the water (the mixing bowl must be bigger than the mouth of the pot).
rgds
hello aunty yo!
i just did it
but.. the egg part hor..
im abit confused. to a lemoney consistency.. as in the sugar and egg is well combined, right?
not cooked. and there were bubbles forming at the side, but i mix it in with a small whisk and it all got stuck on the whisk, so i didnt use the stuck bits.
hi elaine,
a little bit stuck to the whisk is a norm.
So..how did your cheesecake turn out? I'm curious...
rgds
hello aunty yo!!
IT'S NICE!! :)
not too sweet! and oh, it's texture is like.. tofu cheesecake? but not so soft, and i think i press my biscuit base too firmly, had to press the knife down more to cut through the biscuit! but OH SO YUMMY.
but lacks alittle something? i wanted to add 2 tbspn of lemon juice, but wasn't sure how it'd react with the yolk. think next time i'd add lemon zest to give it the edge. :)
love it! thanks for the advice!
Hi aunty!
do you use whipped cream or whipping cream?
Hi,
I used whipped cream with 35% fat - President or Elle vire or Candia.
You have to whip it up.
rgd
hello~
what do you use for the cream cheese? those you buy for a whole tube at phoon huat or those you can spread over bagels from the ntuc?
Hi,
I used philidelphia cream cheese.
rgds
thanks alot!! =))
hi aunty,
i do not have a microwave oven.. so is there any replacement for it to cook the gelatine?
eullie
hi M.I.L.U
instead of using a microwave, u can use double-boiling method.
rgds
Hey :D
stumbled across yr blog and loved it! everything looks so yummy!
hope u dont mind me linking you!
Hey aunty. For the whip cream do I need to beat it. If need to until what stage? Stiff of soft peak?
hello aunty yo,
What kind of gelatine did you used? i can only find gelatine that is made from cow parts. My family cant take beef. Do you have any other suggestion?
thank you.
Wow! Great recipe Yochana..I have been wanting to bake but due to my job as a clerk I had no time to learn. Now I am working from home selling import and export goods online I have a lot more time for baking and for my family.
Wow! Great recipe Yochana..I have been wanting to bake but due to my job as a clerk I had no time to learn. Now I am working from home selling import and export goods online I have a lot more time for baking and for my family.
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