the cheesecake factory oreo cheesecake

i have never been to The Cheesecake Factory.. the only cheesecake speciality store i ever been to is Singapore's cheesecake cafe located at Siglap. from what i remember, the cheesecake is not particularly good, but it is nice enough..  i actually like cheesecakes from Coffee Bean & Tea leaf. they serve very decent blueberry cheesecake...

while i was searching for the original new york cheesecake recipe for two of friends' birthday (yes they share the same birthday, exactly.. what a small world..), i chanced upon this oreo cheesecake recipe from Copykat.com. this website is super interesting for it shares secret recipes of famous foods, mostly those in US.

when i saw the recipe, i knew instantly that it would be the perfect birthday cake for them.

from buying the ingredients to finally getting a taste of it, the entire process took me about 28 hours... as the saying goes, you reap what you sow. what can i say more? although i have never tasted the cheesecake factory's signature oreo cheesecake, i think this can also sweep cheesecake lovers off the ground...

The Cheesecake Factory's Oreo Cheesecake (it is that good..)

Ingredients (i converted the measurement to metric units)

680 g ------------ cream cheese, room temp
226 g ------------ sour cream (i used yoghurt), room temp
5 ----------------- large eggs, room temp
5 ----------------- Oreo cookies, chopped coarsely
10 ---------------- Oreo cookies, chopped coarsely (for the topping)
125 g ------------ castor sugar
31 g ----------- plain flour
2 tsp ----------- vanilla
1/4 tsp --------- salt

25 -------------- Oreo cookies, finely chopped (for the base)
2 tbsp --------- melted butter

Method:

1. mix melted butter with finely chopped cookies and press into the bottom of 9-in spring form pan and 1.5in up the sides, set aside
2. beat cream cheese on low until fluffy
3. slowly add sugar and continue beating until well mixed
4. add eggs one at a time and continue to beat until well blended
5. measure the vanilla, salt and flour and pour into cream cheese- egg mixture and beat until smooth
6. add sourcream and beat well
7. stir in the coarsely chopping cookies with a spoon
8. pour cream cheese mixture into the prepared pan and sprinkle the other set of coarsely chopped cookies on the top of the cream cheese
9. baked in a preheated oven at 165degC for 1hr 15min.
10. after that, keep oven door open and leave the cake inside for another hour
11. remove cake from oven and let cool until cool enough to be chilled. refrigerate for 24 hours

it is a looong process, but completely worth it. i am sure this is the ONLY oreo cheesecake recipe i will ever use..

HCL wrap - not hydrogen chloride!

this is my first post on a savory creation!

wraps are lunch quickies! simple to make and yummy, with the right ingredients. made this as a snack for Dear. the wrap is bought off-the-shelf from supermaket..

Ham&Cheese Lettuce (HCL) Wrap

seeing to much of green? think i should add tomatoes or purple cabbage to make it more colourful.... but i dont really like tomatoes... hmm..

Souffle Cheesecake - an original Japanese recipe

Haven’t had the Fiesta cheesecakes in a while. Kind of craving for it... all along, i prefer Japanese cheesecakes to American ones cos I like them light and fluffy...

This recipe was given to me (and a few other friends) by a girlfriend who loves the Japanese culture and can speak Japanese very well. Originally written in Japanese, my friend super kindly translated the recipe into English for us. It is an original Japanese cheesecake!

Till date, this is one of my most treasured recipes - easy to follow instructions with many useful personal tips. And best of all, it never fails.

Thanks Michelle!

Soufflé Cheesecake

Ingredients

• 250 g Cream Cheese, softened at room temperature 
• 80 g Granulated Sugar, divided 
• 3 Egg Yolks
• 2 Egg White 
• 80 g Fresh Cream 
• 20 g Corn Starch 
• 1.5-2 tbsp Lemon Juice 

Method

1. Using a hand whisk, whisk the cream cheese till smooth 
2. Add half the amount of the granulated sugar and whisk well 
3. Add the egg yolk one at a time and whisk well after each addition 
4. Add in the fresh cream, cornstarch and lemon juice and whisk well. Set aside 
5. In another mixing bowl, add a pinch of the remaining half of the sugar into the egg white 
6. Using an electric mixer, whisk the egg white until it turns white 
7. Add the remaining sugar in 2-3 additions. Whisk well after each addition until stiff peaks form. This is the meringue. 
8. Preheat oven to 170DdegC 
9. Using a hand whisk, whisk half of the meringue into the cream cheese mixture. Whisk well but gently. 
10. Using a spatula, gently fold in the rest of the meringue - in 2-3 additions, into the cream cheese mixture. The mixture is done when the meringue cannot be seen (well folded) 
11. Pour the final mixture into a lined 18-cm round cake tin and bake at 170degC for 1 hr until cake is done, i.e. insert a toothpick and it should come out clean (I needed to bake mine for 1.5hrs) 
12. Remove cake from the oven and cool in tin for 10 min. remove from tin and cool completely on a cool rack