Attempt on a No-Bake Recipe
Been wanting to try this no-bake ready-made mix cheesecake but decided to try making using raw ingredients. Since I have just purchased an affordable Kenwood Stand Mixer for a try, I decided to google for recipes online. Then I came upon Bakers Royale recipe for Oreo Cookies and Cream No-Bake Cheesecake and decided to give this recipe a try! 🙂
Ingredients for the cheesecake crust.
Mix the crushed digestive biscuits and light brown sugar together.
The crust goes into the pan first! 🙂
Ingredients for the cheesecake.
Crushed oreo cookies looking like coffee powder! 😀
Heavy cream beat to medium peaks form.
Mixture of cheesecake base ingredients and heavy cream!
Oreo + mixture = Oreo Cheesecake! 🙂
The resulting cheesecake!
Intruder alert! SABER! Ah!!!
Probably it is a no-bake recipe or we didn’t beat the heavy cream enough, the cheesecake was really soft even when it was in the fridge for a few hours. So we decided to put the cheesecake in the freezer and in the end it turned out like ice-cream instead. Haha! Besides the problem with the cheesecake being too soft, the cheesecake was a bit too tangy for us. It was acceptable when eaten together with the crust though. But my brother said it was yum. So just wondering is it up to a personal preference. 🙂
Was a good experience to use raw ingredients though this is not baking so it was a tad bit easier. Hehe. Going to try a new recipe for Christmas soon! 🙂
Here is the recipe taken from Bakers Royale website with some slight modification. 🙂
- 1 1/2 cup crushed McVitie’s digestive biscuits
- 1/4 cup packed light brown sugar
- 7 tbsp unsalted butter (melted)
- 2 ¼ cups heavy cream
- 1 pound (450g) cream cheese, softened
- 2/3 cup sugar
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tsp vanilla powder
- ¾ cups Oreo Cookies, crushed
- Combine crushed digestive biscuit crumbs with light brown sugar.
- Add melted butter to the mixture and blend until combined.
- Press the mixture into the pan. Set aside.
- Beat heavy cream until medium peaks form. Set aside.
- Add cream cheese, sugar, salt, vanilla powder and lemon juice to a bowl and beat the mixture until smooth (approximately 3-5 mins).
- Add the cream cheese mixture to heavy cream. Beat until incorporated.
- Gently fold in crushed oreo cookies.
- Fill pan with oreo mixture.
- Refrigerate for at least 6 hours or overnight for best results.
- Remove from refrigerator and smooth top to level with edges.
- Serve while cold.
- While typing out the recipe with reference to Bakers Royale’s recipe, I realised that the printer version put 2 tablespoon of lemon juice while that on her website puts 1 tablespoon of lemon juice. I printed it out using the printer version and I think that’s why the cake turned out a bit too tangy. So do note it will be better to use 1 tablespoon unless you prefer something more tangy for your cake.
- When beating the cream cheese mixture, Bakers Royale’s recommendation was to use a paddle attachment but I used a stand mixer without the attachment and it works as well.
- When filling the pan with the cheesecake mixture, Bakers Royale’s recommendation was to have a slight mound at the center as cheesecake tends to become slightly sunken at the center.