Sunday, 2 October 2016

Oreo Cheesecake Chocolate Cake

  • 2 cups of sugar
  • 13/4 cup plain flour
  • 3/4 cup cocoa powder
  • 11/2 tsp baking powder
  • 11/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For non-baked Oreo cheesecake filling:
  • 11/2 cup double cream
  • 226g cream cheese, softened
  • 3/4 cup icing sugar
  • 13 Oreo cookies, coarsely crushed
For milk chocolate ganache :
  • 226g milk chocolate, finely chopped
  • 1 cup double cream
For garnish:
  • 1/2 cup chocolate chips
  • 3/4 cup double cream

To make the cake:
Preheat the oven to 180C/160C fan assist oven  and grease two 9 inch round baking pans and line the bottom with parchment paper. 

In a large bowl stir together sugar, flour, cocoa powder, baking soda, baking powder and salt.  

Add eggs, milk, oil and vanilla and mix on medium speed for 2 minutes. Add boiling water and mix until it's smooth. Divide the batter into 2 prepared pans and bake 30 to 35 minutes or until skewer inserted in the centre comes out clean. 

Cool 10 minutes in the pans, than remove from pans to wire upside down ( this will flattens domed cakes) and cool it completely.

To make the filling:
In a large mixing bowl whip double cream until firm peaks form.

In another bowl, beat cream cheese and icing sugar until smooth.

Combine cream cheese and whipped cream and stir in the crushed Oreo.

To make the ganache:
In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in double cream. Stir until it's smooth and pour over the cake. ( If it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake.

To assemble the cake:
Spread the filling on bottom layer of the cooled cake, carefully place then second layer on top of the filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired. 

Mini Rolo Cheesecakes

These Mini Rolo Cheesecake are super easy to make !! And sure a big hit too, 


For the crust:
  • 135g Oreo crumb
  • 30g butter, melted
For the cheesecake filling:
  • 340g cram cheese, room temperature
  • 115g light brown sugar
  • 3 tbsp flour
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 160g chopped rolos
  • 130g double cream, cold
  • 3 tbsp icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla extract 
  • Caramel sauce
  • Chocolate sauce
  • Rolos

Crust: Preheat oven to 160.  Add cupcake liners to a cupcake pan.  Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liner (about 1 tbsp per cup ) and press into the bottoms.
Bake crust for 5 minutes then remove from oven. Allow to cool while you make the filling. 

Cheesecake filling : Reduce oven to 140C. In a large bowl, mix the cream cheese, brown sugar and flour until combined. (use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 
Add sour cream and vanilla extract. Beat on low speed until well combined.
Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.
Divide the batter between the cupcake liners and fill most of the way.
Bake the cheesecakes for 13 minutes then turn off oven and leave the door closed for another 10 minutes.
Open the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling.

Topping: Once the cheesecakes are cooled and firm, make the whipping cream. Add the double cream, icing sugar and cocoa powder to a mixer bowl and whip on high speed until stiff peaks form.
Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a Rolo.

Refrigerate until ready to serve. 

No Bake Mini Raspberry Cheesecakes With Oreo Crust

This non-bake cheesecake is so so beautiful and easy to make. The dark colour of Oreo crust with the cream and pink stripe cheesecake with fresh raspberries and decorated with white chocolate drizzle on top. Best of all no bake!!!!!!! This cheesecake is sure to impress. 


For the crust
  • 1 cup fine Oreo crumbs
  • 35g butter, melted 
For the cheesecake:
  • 225g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2 cup double cream
  • 2.5 tsp gelatin powder, dissolved in 1/4 cup cold water and rest for 5 minutes
  • 1 1/2 cup raspberries ( divided)
  • 1 tsp vanilla extract
For the topping:
  • about 1 1/2 cup fresh raspberries 
  • 1/3 cup white chocolate chips

To make the crust: Combine Oreo crumbs with melted butter, stir until evenly moistened than divide the mixture between 8 paper cups and press into the bottom ( it will be approximately 1 1/2 to 2 tbsp per cup). Set in the fridge to firm while making the filling.

To make the cheesecake:  Place almost 3/4 cup of raspberries in a food processor and pulse until completely crushed. Strain it through a strainer to get rid of the seeds and set aside.

Heat dissolved gelatin until completely melted and set aside to cool.

Beat together softened cream cheese, icing sugar and vanilla extract until light and fluffy, set aside.

Beat double cream until stiff peaks form, add melted cooled gelatin and mix to combine. Add cream cheese mixture and mix to combine.

Take out the crust from the fridge, spoon the cheesecake filling onto the crust and fill the cups half way full. Smooth the top and set in the freezer for 5 minutes. 

Add raspberry puree in the remaining cheesecake filling and mix to combine, then gently fold in remaining 3/4 cup raspberries and spoon the mixture on top of the white cheesecake layer. 

Set in the fridge for a few hours to firm or in the freezer for at least 45 minutes. If you stare them in the freezer keep in mind that the raspberries from the filling will melt and release some juice so don't remove the cheesecakes from the paper cups.

Before serving arrange fresh raspberries on top and drizzle with melted white chocolate.