So, going back onto the topic of food! You’d think because I love food so much I’d love to cook but you’re wrong… well mostly wrong. I don’t mind it, but I won’t really go out of my way to cook huge meals. I only really cook when I’m super hungry and there’s nothing quick to snack on.
What I do love though, is baking! I think my co-workers love that I love baking too because I usually bring my cakes to work the next morning and we chow-down like semi-starved animals because of the early hour. This morning, I went to Meli’s house after work because we’ve been meaning to bake a cake and since I’ll be leaving next week on vacation, we decided to get it done asap! Sooo, I taught meli how to make an Oreo Cheesecake!
We also had some spaghetti that she made for a late lunch! Yum!
In case you were interested for the cheesecake recipe I used the typical recipe you could find online!
1 1/4 cups of your crumb of choice (I used Oreo crumbs. You can get them in a box at any grocery store)
1/4 melted butter
3 packages (250g each) of brick Cream Cheese
3/4 cup of sugar
Milk chocolate chips (I’m not sure how much because I’ve only ever eyed it, probably about half a bag)
Milk (same as above)
Now. I’d suggest using a spring-form pan with a removable outer rim or foil baking pans like I normally use.
Before anything, I always set out my ingredients for at least 10 minutes so everything is room temperature. I know other people don’t do this and I don’t think it makes much of a difference, but I also like looking at everything and get excited to start. 🙂
Preheat your oven at 350F.
For the crust:
You just mix the melted butter with your crumbs evenly. Then put them in your pan and press them down. I use the bottom of a glass to flatten it.
For the filling:
You mix the cream cheese with the sugar. I suggest cutting the blocks into cubes for easier mixing. Once that’s well blended, add your eggs one at time; mix until it’s blended. Try not to over blend. Once that’s done, spread it over your crust. I shake the pan a bit to try and get rid of any bubbles before putting it into the oven.
Bake it at 350F for 40-50 minutes. You’ll know it’s ready when the edges are firm and the centre is almost but not quite set (it jiggles). Take it out and let it cool for an hour before popping it into the fridge to chill for 4 hours (or overnight).
This is part is optional!
Melt your chocolate chips and mix with the milk gradually until it’s smooth. Then pour on top of your cheesecake! Then, with your oreo cookies, cut them in half and place them along the edges. Put in the fridge for the chocolate to harden overnight. Then Tada! Your cheesecake is done!
I recommend having a nice tall glass of milk with it 🙂
If you have extra cream cheese filling/crust, I make them into cupcakes. For the crust, I put an oreo cookie and fill in the gap with a little bit of the crumbs. Then, just plop in the filling. These take about 30-35 minutes to bake. I also put a bit of melted chocolate on the top!
If you don’t want Oreo, I like making Strawberry Cheesecake. I substitute the oreo crumbs with the Honey Graham ones, instead of melted chocolate I put strawberry jam/jelly and instead of cookies, I put slices of strawberries. OH! I also like putting wild-berry jam if I don’t want strawberries, and then raspberries and blackberries on the edges. 🙂