The cheesecakes story

Hah, baru you all tau betapa ensem nya cikgu Miss 10!

Tu sebab kat Insta I, ramai followers yang giler bayang everytime I tayang gambar cikgu tu.

Nasib baik lah I tak ikut giler bayang angau sekali kaaaaaan….

Hahahahahaha

Mana I nak letak jelmaan Vin Diesel, Bruce Willis and Pit Bull I tu nanti kan, jeles dia nanti kalau I ikut angau sama, hehehehe….

Anyway….

Update hari ni nak letak entry tertunggak about the mini cheesecakes yang I had been making for the past 2 weekends.

I made them for 2 birthday parties, the first one was a 50th and the second one was a 21st.

Ni bday party Emak and anak lah, diaorang buat selang seminggu.

The first one, they ordered only 30 mini oreo cheesecakes ni.

And they said, semua suka sangat2 sampai ada yang nak go for second piece tapi dah habis.

So, for the next one, they upped the order to 50 pieces.

Nak buat cheesecakes ni sangat lah senang nya tapi yang jadi problem nya…

I cuma ada 1 acuan mini cheesecakes aje yang cuma boleh buat 12 cheesecakes at one go.

So, I had to make them over 3 days!

This is the acuan that I used to make the mini oreo cheesecakes.

It has a removable base so easy to keluarkan the cheesecakes the right way up.

It says it’s non stick but I still need to grease it a bit so the cheesecake batter tak stick to it bila nak keluarkan.

Kalau tak grease it, tengok lah apa jadi, melekat2!

Yang leceh nya buat dlm bekas mcm ni, selepas dimasak, you have to leave them in the tray and chill them for an hour or so then only you can take them out and they’ll stay in shape.

And baru boleh decorate.

 

Tu sebab it took me a few days to make 50 pieces aje!

And this is the recipe I used for the mini Oreo cheesecakes:

Mini Oreo cheesecakes

(makes 24 mini cheesecakes)

Ingredients:

Base:
-20 Oreos, including the cream filling (process until very finely crumbed)
- 4-5 tablespoons melted butter

Mix together and divide it equally and press flat into each lightly greased mould/pan. (I used an ice cream scoop and then press it firmly using the handle of a rolling pin ).

Bake at 150C (fan forced) for about 10 minutes.

Let it cool while you make the cheese filling.

Filling:
-500g softened cream cheese at room temperature
-1/2 cup sour cream
-1 cup caster sugar
-2 tablespoons lemon juice
-1 teaspoon vanilla essence
-4 eggs (59g each)
-14 pieces Oreo, broken into chunks.

In a large bowl or stand mixer, beat cream cheese, sour cream, sugar, lemon juice and vanilla essence until thoroughly mixed and smooth.

Add eggs, one at a time and beat between addition until just combined.

Mix in the broken Oreos and stir until well combined.

Using an ice cream scoop, fill the moulds/pan nearly to to top or 3/4 full. Gently tap the pan on the bench to release air bubbles.

Bake for 15-18 minutes until they are not wobbly anymore.

Let it cool in the pan and chill in the fridge for a few hours or overnight before taking it out of the pan.

Decorate it with whipped cream, melted choc drizzle and mini oreos.

I used the cheesecake filling without the Oreos as the basic of my other mini cheesecakes.

I guess you can add other things to replace the Oreos if you want to or leave it bare if you want a ‘pure’ cheesecake.