Well because my cream turn to butter, I have to do something as to not waste away the butter. I have soften cream cheese ready to go, and what better way to make some cookies.
170C preheated oven, cookies sheet lined with baking paper
half pack cream cheese, soften (I use Cowhead 227g pack)
1/2 cup butter, soften
1/4 cup white sugar
1 cup all purpose flour
10 oreo cookies, broken into small pieces
Cream together cream cheese and butter.
Then add the sugar and beat until light and fluffy.
Beat in flour a little at a time until combined.
Cover and chill for about 30 minutes.
Scoop dough and place on a cookies sheet. I use 2 different sizes of scoop, and I find the bigger cookies taste nicer, as the centre is more chewy. So it depend on preference.
Slightly press cookie dough before baking.
Bake for about 10-11 minutes until edges are just a little bit golden. The centre will still be white and appear uncooked.
Remove from oven and allow to cool on cookies sheet before attempting to remove them.
Store at room temperature in a covered container.
One of the easiest cake to make is the no bake Oreo cheesecake. There are just so many recipes out there that you can follow. Last Saturday, I decided to follow with any recipe with whipped cream in it. My cream was half frozen and after whipping for a minute, it turned to butter instead. So I had to improvise and use a recipe taken by a few of cookbooks.
While it’s supposed to be a taller cake, I drop some of my cream cheese mixture, so my cheesecake looks a bit unproportionate.
For the crust:
12 Oreos, crushed
2tbs butter, melted
For the filling:
2 227g cream cheese, soften
10 Oreos, crushed
2tsp gelatin (mix with 1tbs water)
Add butter to the crushed Oreos until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In a small bowl mix the gelatin and water and set aside.
Add in the vanilla to the cream cheese mixture and stir.
Add in the Gelatin and stir. (If gelatin turned solid, microwave it for 5secs until liquid)
Add the rest of the Oreos and mix well.
Pour the mixture over the Oreo crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.
Now this is a cake to bake for the whole family. Or something you can eat for 8 days straights. I would have to learn to divide the ingredients and just make a portion for 2, but I was trying to get rid of my cream cheese. I was baking a sultana cake (total fail), and broke 2 eggs and had half of 250g butter left. Since it was soft butter, I just had to do something.
This recipe is taken from joyofbaking.com but I did roughly adjust the ingredients.
Make 16 mini servings
160C preheated oven, 9inch square tin lined with foil
150g dark chocolate (I use 100g 80% cocoa, 50g 65% cocoa)
1 cup (200g) white sugar
1 tsp vanilla
1/2 cup flour
A pinch of salt
For the cheesecake:
227g cream cheese (I use Cowhead)
1/3 cup white sugar
1/2 tsp vanilla
Melt butter and chocolate, I use a double boiler.
Once cool, whisk in the sugar and the vanilla extract.
Mix in the eggs, one by one.
Add in the flour and salt, then mix until no more white can be seen.
Pour almost all into baking tin, leaving a palm size gallop for the marbling.
To make the cream cheese, beat the cream cheese until smooth.
Mix in the sugar.
Add in the egg and vanilla.
Pour the mixture slowly on top the brownie mixture.
Drop the remainder brownie mix in 4 by 4. I just randomly drop them.
Use a toothpick/skewer or butter knife and swirl the mixture together to get a nice marble effect. (I pretty much rubbish at swirling)
Baked for about 30 minutes.
Let cool and chill in fridge for a few hours cause cheesecake is best served cold.