From my previous post on my apartment tour (if you have not seen it, do check it out!), you know I have a tiny, tiny kitchen. Barely much workspace to do massive cooking or baking, but when cooking for just yourself, it works out fine. Now that I am left to fend for myself and having left behind the mouth-watering, home-cooked meals of the culinary goddess that is my mum, it has been an enriching experience learning the culinary ropes. I was not much a cook before, but I have always loved baking more. Something about the precise measurements of the ingredients that just makes sense. I still have a hard time grasping the definition of "season to taste". My tastebuds are definitely not the same, or probably as refined, as the next person but I know when it tastes edible enough, although not sure if it is restaurant-worthy.
Lately, I have been having this major craving for cakes and desserts, probably because I do not have a bakery near me to satisfy my sweet tooth. So, I have been exploring different cake recipes that I could bake in my bare-minimum of a kitchen. I do not have an oven for actually baking, so that forces me to look outside of the box for other ways of cake-making, like no-oven recipes or even ones that you can cook in the rice cooker. There is one recipe from the latter that turned out awesome. I hope I remember to share it in a future post!
But for now, let me present to you my current obsession - No-Bake/No-oven Oreo Cheesecake. I always thought cheesecakes were daunting for some reason, because there are different layers and whatnot, but boy, was I wrong. I found this recipe from Live Well Bake Often and tried baking my first ever cheesecake. It turned out to be easier than I had expected. So I tweaked the recipe just a little to fit my tastebuds and hope you would give it a try. There is only 6 ingredients and it is not diabetic-inducingly sweet, hence I have been having more than 1 slice at a time. Also, it does not have an overly strong cheesy taste for those who are not a big fan of cheese (seriously, you are missing out though for not liking cheese). I also made a short video of how I make it in my tiny kitchen, so do check it out! P.s. It turned out kind of ASMR-ish somehow, if that is your vibe. Anyway, happy baking!
EASY NO-BAKE/NO-OVEN OREO CHEESECAKE
Total Time: 6 hours
Prep Time: 2 hours
Serving: 21cm / 8-inch cheesecake (8 servings)
INGREDIENTS
For Crust
12 Oreos, crushed
2 tbsp of butter, melted
For Cheesecake Filling:
8 oz./226g of cream cheese (softened to room temperature)
200ml of heavy whipping cream (chilled)
60g of fine/powdered sugar
1/2 tsp of vanilla extract
7 Oreos, chopped coarsely/ finely (up to your preference)
*Optional: additional Oreos for toppings/decoration
INSTRUCTIONS
Starting with the crust, crush the Oreos in either a resealable bag or food processor to a fine consistency. If it is too coarse, it would be harder to pack down the crust.
Once done, pour in the melted butter into the crushed Oreos and mix well.
Pour the crushed Oreos into a 21cm/ 8-inch springform pan that is lined with parchment paper. This allows for a clean and easy removal of the cheesecake. If you do not have a springform pan, a regular baking pan with parchment paper or pie tin will work too (might have to adjust the measurements depending on the size & depth).
Spread out and press down on the crushed Oreos to create a smooth and even crust. Make sure there are no holes to prevent the filling from leaking or the crust from crumbling.
Once completed, chill the crust in the fridge for at least an hour.
To start on the cheesecake filling, whisk the cream cheese with a mixer until it gets to a smooth and creamy consistency. It may take about 3-5 minutes depending on your mixer's speed.
Next, add the sugar and vanilla extract to the cream cheese and whisk it again until fully incorporated.
In a separate bowl, whisk the chilled heavy whipping cream using a mixer until it forms soft peaks. It may take about 5 minutes to get the desired soft peaks.
After that, fold in the whipped cream into the cream cheese in small batches until everything is well mixed together.
Following that, chop the Oreos into coarse/fine chunks, depending on your preference.
Fold the chopped Oreos into the cream cheese filling until it is evenly mixed together.
Next, take out the chilled crust from the fridge and pour the filling into the pan. Spread out the filling evenly using a spatula.
Finally, place it back into the fridge and let it chill for at least 4 hours or for best result, overnight. Following that, you can decorate it as you like and serve chilled.
Do let me know if you tried out the recipe or have any feedback! Cheers
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