Saturday, 4 June 2016

No-bake Oreo cheesecake

I love this cheesecake. It's fragrant and tasty, that's something for someone who doesn't like cheese. That said, it also means it's not too cheesy. I think the credit goes to Philadelphia Cheese. You can't really go wrong with this cheese. I have put lychee in this one, it's also great with pineapple and it's also versatile for you to experiment with what you want. 

Check out the creamy yummy ice-cream like cheesecake:

Makes 2 x 6-inch round containers. 

For the base:
- 2 to 2.5 tubes Oreo biscuit, minus the cream (I like to use 2.5 tubes so you can't miss the Oreo taste)
- Slightly more than 1/2 cup melted butter 

For the filling:
- 2 x 8oz Philadelphia cheese (let it soften at room temperature)

- 1 x 200ml whipping cream (keep in fridge till you need to whip it)

- Cream separated from the Oreo biscuits
- 1/2 cup icing sugar
- 4 tablespoons of lemon juice (1/2 lemon)
- 1/2 tablespoon of vanilla essence
- 2 cans of lychee

1) Separate the Oreo biscuits from the cream. 

2) Blend the Oreo biscuits till fine. If you do not have a blender, put the biscuits in a ziplock bag and use something heavy to crush the biscuits. 

3) Melt your butter till its liquid. You can do this by putting your butter in a bowl and put the bowl in another bowl of hot water. 

4) Divide the Oreo crumbs equally into the containers. Divide the liquid butter equally too. Mix the crumbs and butter evenly. Flatten the crumbs with a spoon.  Then place the containers into the freezer to harden. 

5) Put the softened Philadelphia cheese in a big and deep mixing bowl for blending. Make sure it's deep else you will have cheese flying out when you blend. Use the whisk, stop when it's soft, like below. 

6) Add the cream from the Oreo biscuits and blend some more.

7) Addthe icing sugar and continue blending. 

8) Now for the lychee. Drain away the syrup and then cut up the lychee. Lightly squeeze dry the lychee of the liquid. 

9) Mix the lychee into the cheese with a spoon. 

10) Now the whipping cream. Pour it into a deep bowl and use the whisk to whip it stop when the cream stays in place when you invert the bowl. Seriously!

11) Add the lemon juice and vanilla essence into the cheese mixture. 

12) Add the whipped cream to the cheese mixture. Fold in with a spoon. 

13) Steal a lick and add more lemon juice or vanilla essence if you feel it's not enough ;)

14) Take out your Oreo base containers from the freezer and divide the cheese mixture evenly. Flatten the mixture with a spoon. 

15) Return it to the freezer and freeze for 3-4 hours at least. 
When you want to eat it, take it out to room temperature to defrost for 20-30min. 

Note: like Tiramisu it can be difficult to take the whole cake out at once. Either you line your container with cling wrap so you can easily lift the whole cake out or you just take each piece out as you cut it.