Get Busy Baking: Oreo Cheesecake ( Non-bake)

This is really a tested recipe and it works really well, as shared by many aspiring bakers in their blogs (Small Small Baker, Baking Mum, Bakericious, Do What I Like, just to name a few). Even kids can make this simple cheesecake too, a good and fun family activity. I attempted this recipe since I need a break from real baking and of course saving a few bucks off my electricity bill. What makes this cake a popular choice is really the scrumptious Oreo cookies that almost nobody can resist. Not to mention the dual layer of creamy and not-too-sweet cream cheese.

Here's my very own adapted version, delicious dual layer Oreo cheesecake. Enjoy!

INGREDIENTS

Biscuit base

110g digestive biscuits (8-10 pcs, crushed finely)

50g melted butter

Creamcheese filling

250g cream cheese, (I use Philadelphia)

50g icing sugar
60ml milk
1 tbsp gelatine powder

75ml water

250 ml whipped cream (whipped until medium peak)

1/4 tsp vanilla extract

1 tbsp golden syrup (you may substitute with maple syrup/ honey)

10 Oreo cookies (crushed)

Toppings

Extra crushed Oreo Cookies for sprinkling

METHOD

1. Line a 8 inch spring round pan with aluminum foil (optional, as I hate washing later)

2. Pour the melted butter into the digestive biscuit crumbs and mix well. Then press the crumbs firmly onto the base of the cake pan using the back of a spoon. Chill the base in the fridge until we prepare the cheese filling.

3. In a small bowl, dissolve the gelatine powder in the 75ml water and let them swell. To make sure the gelatine melt completely, you can either double boil or microwave at high heat for 1 minute.

4. In a large bowl, beat the cream cheese with the icing sugar until smooth and creamy.

5. If you have yet to whip your whipping cream, its time to do so.

6. Now beat in the the milk and gelatin into the cream cheese mixture, which will look watery.

7. Fold in the whipped cream into the cream cheese until well combined and divide into two portions.

8. For the first portion, add in the golden syrup and vanilla extract. Once combined, pour the mixture into our chilled biscuit base and let it set in the fridge for about 15 minutes. You may put it in the freezer too to speed up the process.

9. For the second portion, mix in the crushed Oreo biscuits and pour onto the set first layer. Level with a spatula or shake it gently to form an even surface.