Mia's Recipe: Baked Oreo Cottage Cheese Cake

Well, I'm personally not a fan of cheesecakes in general (but I do enjoy eating those Hokkaido baked cheese tarts) but since it's the BF's birthday and the boy loves cheesecakes, I decided to bake some healthier options of cheesecake for him.

But well, in the end I still dumped in tons of Oreo cookies, so it wasn't that healthy after all. But hey, it's his birthday, we should both indulge. HEH!

To make these baked oreo cottage cheesecake (serves 18), you'll need:

15 pieces Oreo Cookies

200g Cottage Cheese (I've used 97% fat free)

25g plain Greek Yoghurt (I've used low fat)

25g melted butter

30ml honey

1 tbsp baking stevia 

(you may omit stevia and use a total of 45ml honey)

2 medium eggs

20g cake flour (or top flour)

18 pieces Mini Oreo Bites

First up, separate the cream filling and biscuits of the oreo cookies. Divide the filling into half (I got about 16g separated out) and crush up half the filling along with the biscuits in a food processor, along with the melted butter.

Your crushed oreo mixture should be of wet sand consistency. 

Pack the crushed oreo mixture into the bottom of your tin (I got both of mine from Daiso). I got about 2:1 cake to base ratio, but you can tweak the thickness as you wish. Perhaps just pack all into 1 tin if you're those type who loves a thick base crust. 

Then, back at the (clean) food processor, add in all the ingredients except for cake flour and blitz until you get a smooth mixture. Pour the mixture into a large bowl and fold in the sifted flour with a balloon whisk. 

Pour your cheesecake mixture over the oreo base crust and top it up with mini oreo bites.

Send to bake for 25 to 30 minutes at 180 degree Celsius.

Wait till they're cooled completely before removing them from the tin and slicing them up. 

The insides were still moist and soft while the edges slightly crisp. I guess as compared to a cheesecake baked with cream cheese, using cottage cheese gives your cheesecake a rougher, grainy texture and also greatly reduce the calories per serving. 

If you're on a strict diet, you may do away with the oreo base to further reduce the calories and sugars per serving (53.9 calories, 3.6g sugars, 2.5g fat and 2.3g protein).

ENJOY!

Till then,

Mia Foo

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Mia's Recipe: No Bake Nutella-Oreo Mini Cheesecake

Yes, I know it has been ages since I last did a baking recipe post. So here am I with another one, a very simple one.

Aren't they cute? :)

So let's get on with the ingredients so we can get started. 

You'll need:

283g Oreo cookies (you may replace it with digestive biscuits) 

368g Nutella

5 tbsp. Unsalted butter, melted

3/4 cup toasted nuts (depends on how much toppings you want for your cheesecakes)

454g  Cream cheese

62.5g Icing sugar

2 tsp Gelatine, dissolved in hot water. (my cream cheese layer turned out still pretty gooey, so you might want to increase the gelatine amount)

It's so easy to make these yummy mini cheesecakes that I feel embarrassed even doing a recipe post about it. >.<"

First, mash up the cookies into fine crumb and mix in melted butter until the consistency resembles wet sand. 

Distribute it into the cupcake liners/glass jars and pack them in to the thickness you prefer. 

Chill in the fridge to set.

In a clean bowl, beat the soften block cream cheese till 'creamy' and then add in icing sugar. Beat till well combined. Then, add in nutella and beat until combined.

I'll suggest you use a stand-mixer or a hand-held mixer instead of a hand whisking as the addition of nutella kind of 'clump' up the mixture and even using a hand-held required some strength to control the beaters. 

Lastly, pour in the gelatine mixture and beat till smooth. 

Distribute the cream cheese mixture into the liners/glass jars according to your preferred thickness. 

Sprinkle on as much/as little toasted nuts as you'll like.

Chill in the fridge overnight to set. 

I did half of the recipe and got 6 mini cupcakes, and 3 glass jars. As you can see, I prefer thick, thick crumb layer. xp

Till then,

Mia

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Mia's Recipe: Japanese (New York) Cheesecake Cupcake

As in my Japanese Cotton Cheesecake post last week, I've mentioned I went on a baking spree that Sunday. Now, to be exact, I went on a cheesecake baking spree. Apart from the cotton cheesecake, I've also baked some NY cheesecake cupcakes. Now I can't really differentiate NY cheesecake against Japanese cheesecake (those sticks selling at Beard Papa), so if you know how to, please tell me!

Now, let's get on with the ingredients so we can get started. 

We will need:

For the crust base

Vanilla Wafers or Digestive Biscuits - 120g

Butter - 40g 

(You might wanna use a bit more butter with Digestives)

For the cheesecake

Cream Cheese - 200g

Caster Sugar - 60g

Eggs - 2 nos.

Fresh Cream - 150ml

Lemon Juice - 1 tbsp.

AP Flour - 3 tbsp.

Butter - 20g

First up, melt your butter in a hot water bath and then place the wafers/biscuits in a ziplock bag and smash them with a rolling pin or any alternatives. Otherwise, you can crush them in a food processor until fine. 

 I crushed my digestives with a wooden spoon, actually. 

 Mix in the melted butter until they resembles wet sand. 

Spoon the wet crumbs mixture into the muffin tin/sillicon cups lined with cupcake liners. I've used 1.5 to 2 tsp. each and then felt that my base was too thin when my cupcakes were baked. Will recommend doubling what I've used (3 to 4 tsp.) on a No. 8 cupcake liner. 

Press down the crumbs firmly into the cupcake liners and leave in the fridge for them to set for at least 30 minutes. 

Meanwhile, we shall prepare the cheesecake mixture.

Beat the softened cream cheese until smooth and add in caster sugar. Mix well.

Add eggs (beaten) bit by bit, mixing well with each addition. 

Add fresh cream and mix well.

Add lemon juice and mix well. 

Sift in flour and mix well. 

Finally, add in butter (melted) and mix well until the mixture is smooth. 

The batter will be pretty runny and liquidy. 

Pour the mixture into the crusted cupcake liners until 3/4 filled and bake at 170 degree Celsius for 20 minutes. 

Do not check the readiness of the cupcakes by inserting a toothpick, expecting them to come out clean, because they shouldn't!

I gauged by seeing my cupcake tops getting slightly browned (some didn't because my oven sucks) and developing this layer of sheen over the top. If you tap the top of the cupcakes, they should have this subtle 'jiggly' texture to it. 

Cool the cupcakes down to room temperature and chill them in the fridge for at least 3 hours before serving. 

If you can see, the insides remain very soft and moist. I didn't do a good job with tapping out the air bubbles, though. :(

Till then,

Mia

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