Baking, FOOD, My recipes HOMEBAKED CHEESECAKES 18 July 2012

For some inexplicable reason, I had four blocks of Philadelphia cream cheese in the fridge. I have no idea why I purchased them, and why I felt the desire to purchase four?! Anyway, they were just sitting there, so I decided I’d better get my bum into gear and whip something up.

And what do you do when you have cream cheese? Make cheesecake. Naturally!

I don’t often order cheesecake when I’m out, because I’m always swayed by other types of desserts, and also because I’m very particular about my cheesecakes – I specifically like them fluffy, moist, with a thick base. Often, restaurant/cafe cheesecakes are too gelatinous for me, and not creamy or fluffy enough. Plus, it MADDENS me when they come out with loads of cheese and soooo little base (my fave part!).

Cheesecake isn’t that hard to make, and you can do it for waaay cheaper than buying it outside. So, might as well, right? 🙂

Well, first up is my Oreo-base cheesecake with chocolate swirl.

 

First I crushed 2 packets of Oreos (minus the cream) in my Magic Bullet blender

 

I added some melted butter until I could stick it down in a round pan to form the base, then refrigerated it whilst I worked on the cheesecake filling.

 

HELLO 4 packets of cream cheese

 

Beat cream cheese, 2/3 cup sugar until well blended. Add 3 eggs, mixing on low speed.

 

Add 1/2 cup heavy cream and 1 tbsp vanilla. Blend in.

 

Scoop filling (it will be a thick pudding-like consistency) into the pie base

 

Melt some good-quality chocolate in 1/3 cup heavy cream

 

Dollop the chocolate mixture on top of the cheesecake filling using a teaspoon. Drag through it all with a knife to make a pattern (obviously I am not the type to bother making it all ‘pretty’, hence why it looks a bit crappy, heh)

 

Bake at 180 celcius for around 1 hour, or until the center jiggles slightly when pan is shaken. Leave oven door open a crack to cool for at least 1 hr, then put in fridge to chill overnight.

 

Oreo-base cheesecake with chocolate swirl. Served with fresh strawberries!

 

I must note that when I used 4 packs of cream cheese, I decided that there would be too much cheese. And I like lots of biscuit base, remember? So I used only half the mixture.

With the other half of the mixture, I made a Classic cheesecake.

Crushed up a whole roll of Digestive biscuits and made a pie base with some melted butter

 

Poured in the remaining half of cheesecake filling

 

Classic cheesecake

 

I can’t decide which one I prefer!!! 😛