Tag Archives: cheesecake

Mini cookies and cream cheesecake with salted caramel cream


DSC_6422

The beauty of this treat lies in the speed and output – minimal time and effort with a large number of serves. This is great for parties or any ‘bring-a-plate’ situations. Instead of bashing biscuits for the base, a single Oreo biscuit is used. The mixer does most of the job for you and it doesn’t take long to bake at all. Since I almost always have a jar of salted caramel in the fridge, it didn’t require any extra time to make. You can leave out the caramel and use whipped cream by itself if you wish.

The mini Oreo is the cherry on the top – you can leave it out if you feel the mini dessert is rich enough. However it does provide a crunchy element as the bottom Oreo would be soft to the bite as you eat it. Since it is already portioned as individual serves, there’s no fussing about with cutting or slicing. Sit back and enjoy!

Mini cookies and cream cheesecake with salted caramel cream
Makes 32 plus

Ingredients for the cheesecake:

  • 3 blocks of cream cheese (750g) softened at room temperature
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1/4 cup cream, lightly whipped
  • 1 teaspoon vanilla paste
  • 2 eggs, size 8
  • 32 paper muffin cups
  • 40 standard size Oreo cookies (reserving 8 to be blitzed)
  • 32 mini Oreo Cookies

For the salted caramel cream

  • 1 cup cream
  • 1/4 cup icing sugar
  • 2 tbsp salted caramel

DSC_6425

Instructions:

  1. Preheat oven to 150 degrees Celsius.
  2. Prepare your 12 cup muffin tins with paper lining. Place a standard sized Oreo on the bottom of each one and set aside. I only have one of this pan, so to prepare I lined up the filled cases on a cookie tray to let them hold each other up. Prepare 32 of these.
  3. Lightly whip the cream.
  4. In the bowl of an electric mixer, mix cream cheese and sugar together on low speed.
  5. Mix in sour cream, your whipped cream and vanilla paste until smooth.
  6. Mix eggs in, one at a time.
  7. Blitz the remaining 8 standard size Oreo cookies till it breaks up, but not powdery, and then add them to the cream cheese batter and mix to incorporate.
  8. Fill each case with the mixture. I find it easiest to use an ice cream scoop with a spring mechanism that pushes the mixture out. Fill each right up to the brim of the case.
  9. Bake for 23-25 minutes, aiming for a slightly wobbly center. Remove from the oven and let cool for 1 hour at room temperature. Then refrigerate for at least 4 hours, best overnight. (You can also do up to the piping of the salted caramel cream step below and then refrigerate.)

DSC_6432

For the salted caramel cream

  1. Whip cream and icing sugar until it is combined.
  2. Add the salted caramel and whip till you have stiff peaks.
  3. Fill it in a piping bag fitted with a large star tip (I used the Wilton 2A tip) and pipe the cream onto the top of each cheesecake.
  4. Press a mini Oreo on top just before you serve (or else the cookie will go soggy.)

DSC_6430

Salted caramel Tim Tams chocolate cheesecake


DSC_6331

How do you make Tim Tams last longer? Ask any fan and they will tell you how hard it is to stop at one, let alone make it last longer.

Especially when we are talking about a collaboration between Arnott’s and Adriano Zumbo to create salted caramel tim tams! It’s been a while since I last rushed to buy newly released confectionary and also that I don’t think I’m ever fast enough, I had resigned to defeat. Such was my mindset when I walked past the biscuit aisle at the supermarket to find stacks of them just staring at me. I could not believe my eyes. Trying to recover from the victory dance in my head, I grabbed a couple of packs and started imagining what I could do with them. (No, eating them straight from the packet was never an option).

I knew I had salted caramel in the fridge dying to be eaten and I wanted to prolong the enjoyment of the biscuits. Immediately I knew these are destined for a cheesecake. I also decided to use my small tart tins to make mini one-serving desserts. This recipe is enough to make 10 small desserts with cream cheese filling to spare.

FOR THE BASE:

  • 18 Salted Caramel Tim Tam biscuits,  2 packets
  • 80g dark chocolate, or 100g milk chocolate,
    roughly chopped
  • 1/2 teaspoon sea salt

Butter the tins lightly. I did this wearing a disposable glove, to make sure butter goes all the way into the groves.

Line the base with a disc of baking paper. 

Whiz the Salted Caramel Tim Tam biscuits in a food processor until they resemble fine crumbs.

Melt chocolate and add to biscuit crumbs with sea salt and mix until combined. Spoon into prepared tins and press into base firmly to even it out. Reserve 4-5 tablespoons for decoration.

Chill in the fridge while making the filling.

FOR THE CARAMEL:

  • 200g castor sugar
  • 125ml fresh cream 
  • 50g butter, cubed 
  • 5g good quality salt flakes 
  • A few drops of vanilla essence 

Instructions: Heat the sugar in a wide saucepan until it is melted. Be really careful and wait for it to turn amber/ golden and slightly smoke. Carefully add the cream in slowly, continuing to whisk but be aware of the resulting vigorous bubbling. Add the butter in gradually until it is melted and combined. Add in salt flakes and vanilla essence. Cool in the fridge for a few hours.

FOR THE FILLING:

  • 500g cream cheese, chopped into chunks, at room temperature
  • 1 tin caramel sweetened condensed milk 
  • 8g (2.5 sheets) silver strength gelatin 
  • 1⁄2 cup caramel (as above)
  • 1⁄2 teaspoon sea salt

Put gelatin sheets in a dish of cold water and soak to soften for five minutes.

While they are softening, heat caramel gently then squeeze extra water from gelatin and whisk into caramel until smooth. Set aside.

Put cream cheese in a mixer with caramel condensed milk and mix until smooth. 

Add caramel to cream cheese mixture with salt and mix until smooth. 

Pour into prepared base and smooth the top. Chill for six hours or overnight. Sprinkle with reserved Tim Tam crumbs.

DSC_6327

and the left over cream cheese? I made layered cheesecake desserts in cute mason jugs and decorated with a chocolate Easter egg.

DSC_6340

DSC_6343

Oreos no bake cheesecake


DSC_3941

Time for another cheesecake. J and I flipped through cookbooks for cheesecake ideas and she spotted some pictures of cookies and cream cheesecakes. She begged for it but I wasn’t quite happy with the recipe as it called for a few more ingredients that I didn’t have and I thought there was way too much cream in the recipe.

What do you do when that happens? Create your own recipe!

I’ve used the base for my mango cheesecake, noted the need to add gelatine to help firm up the no-bake cheesecake, used thickened cream instead of whipped cream and threw in blitzed Oreos crumbs to create that cookies-and-cream effect.

These are not too sweet at all and you can consider adding 200g melted dark chocolate into the cream cheese mixture, if you would like a richer chocolate taste to it.

DSC_3965

What I’ve also done, as I’m sure was what caught your eye in the first place, is that as well as assembling normally in a springform cake tin (which the recipe below shows), I’ve also gone creative and assembled them in little mini glasses. Aren’t they gorgeous?

The recipe was enough for me to make an 8″ cheesecake plus 6 mini desserts. J loved these, especially the little tiny crunchy balls of chocolate!

Ingredients

250g nice biscuits
100g melted butter

2 blocks (16 oz total) cream cheese
1 can caramel or condensed milk
600ml thickened cream (fat content >36%)
1 cup crushed Oreos
Extra Oreos for decoration
4 tsp gelatine dissolved in 150ml hot water

Optional:
Extra blitzed Oreos for decoration – these are my ‘edible dirt’
crunchy Valrhona pearls

Instructions

1. Smash biscuits into fine crumbs. Mix with melted butter and press onto the base of a lined springform tin. Chill in the fridge.

2. Beat the cream cheese and caramel/ condensed milk until smooth.

3. Add the gelatine to a bowl of hot water, mix vigorously. Add to the cream cheese mixture.

4. Add heavy cream and crushed Oreos to the mixture.

5. Pour into the crumb-lined tin.

6. Push Oreos randomly onto the surface and chill for at least 5 hours.

DSC_3938

No Bake Mango Cheesecake


A good friend shared this recipe with me a while ago, and while hesitant to try it at first, for fear of making syrup from scratch, I have since found tinned mango purees from Indian grocery stores and made this now-favourite cheesecake more times than my fingers could count. Thank you Vivian!

Ingredients:

15 pieces Nice Biscuits

80gm butter, melted

1 box jelly powder

1.5 tsp gelatine

1 cup (237ml) hot water

250ml cream cheese

¼ cup sugar

250ml cream

Fruit, diced

Optional topping:

1 box jelly powder

1.5 tsp gelatine

1 cup hot water

1 cup fruit syrup (optional)

————————————————————–

Preparation time: 15 minutes

Cooking and chilling time: 4 hours

Method:

1. Smash the biscuits in a zip bag to smithereens, till it resembles a fine crumb. Mix with the melted butter.smash biscuits up

biscuits mixed with melted butter

2. Line the base of a round spring form cake pan with baking paper. Lightly butter the sides of the pan and line with a strip of baking paper as well.

lined pan*note that the base of the pan has been flipped upside down – see masterclass tip at the bottom of post

3. Press the crumb mixture into the bottom of the pan with the back of a large spoon.

biscuits pressed into pan

4. Bake for 10 minutes at 150°C, set aside to cool.

5. While the crumb base is baking and cooling, mix the jelly powder, gelatine and hot water in one bowl. Set aside to cool slightly.

mango jelly mix and chopped up fruit

6. Beat together the cream cheese and sugar in another bowl until the mixture softens.

beating cream cheese

7. Pour the slightly cooled jelly mixture into the bowl with the cream cheese and sugar and stir until it is well mixed.

8. Beat the cream in another bowl, until it becomes stiff.

9. Fold the cream into the jelly and cream cheese mixture, and add in the diced fruit.

10. Pour into the baking pan, flatten the top and refrigerate until firm.

Topping (Optional)

1. Mix together the topping ingredients and stir until it has cooled.

2. Pour onto the chilled Cheese cake and refrigerate until firm.

Home Made Syrup (Optional):

1 cup fruit

3/4 cup sugar

1/3 cup water

Cook the ingredients until it has thickened and volume reduced to about a cup. Mash the fruit while it is cooking. You can get canned mango puree from an Indian grocery store, or you can use fruit nectar from supermarkets.

Master Class tips:

  • Turn the base upside down and place a square piece of baking paper on top, before clicking the base back onto the pan. This way you will get a smooth edge.
  • Choose matching flavours for the jelly powder, diced fruit and fruit syrup for this cheesecake. My favourite is mango as shown in the picture.
  • For a truly ‘no bake’ dessert, you can just keep the crumb base in the fridge to firm up instead of baking it, but you will need more butter for it to bind better.Mango cheesecake squares