- 20cm deep spring form cake tin
- For the base:
- 180g Oreo biscuits without the cream
- 100g unsalted butter, chilled and diced
- 1/4 teaspoon of salt
For the filling:
- 3 x 250 packets of cream cheese (at room temperature)
- 4g of agar agar powder
- 200ml of water for agar agar powder
- 100ml of whipping cream
- 15 cookies coarsely chopped
- Cream scrapped from the biscuits
- 1/2-3/4 cup of condensed milk
- 1/4 cup of icing sugar
- 1/4 tsp of vanilla extract
- Cut the baking paper and put it at the bottom of the cake tin.
- Crush the Oreo biscuits into fine crumbs in a ziplock back.
- Melt the butter in a bowl over a pan of gently simmering water.
- Once the butter melted, stir in the biscuits crumbs.
- Apply a layer of butter inside the cake tin.
- Transfer the mixture to the cake tin and press it down firmly and evenly using a wooden spoon.
- Refrigerate the biscuit base for about 30 mins.
- Using the electric mixer, beat the cream cheese in a bowl with the condensed milk, biscuit cream, whipping cream and icing sugar till it is well mixed. Lastly, add the crushed Oreo biscuits. Do not beat for too long.
- Heat up the 200ml of water in a pot at low fire but do not boil it.
- Stir in the agar agar powder in small quantity at each time till it melt. Stir about 5-6 minutes. I use agar agar to replace gelatin. Agar Agar is vegetarian and easily available in Singapore.
- Stir in about 80-100ml of agar agar mixture into the cheese mixture.
- Spread the cheese mixture over the biscuit base and refrigerate for about 2 hours or more.
- The biscuit base can prepare 1 day in advance.
- (Optional Decoration) Remove cake from the tin, and put finishing cover with royal icing and drippings of chocolate ganache on top with crushed oreos on the side.
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish.
- 2 egg whites
- 350-500g icing sugar
- Beat the egg whites until they have been broken down.
- Add the icing sugar gradually until the mixture starts to thicken.
- Beat the mixture with an electric beater set at the slowest speed for about 10 min – until the icing is light and fluffy.
- You can adjust the consistency accordingly by either adding more icing to thicken, or drops of water to thin the mixture.
- 284ml cream
- 1 level tbsp syrup
- 200g coarsely chopped chocolate (use dark chocolate for the best results)
- Pour the cream into a saucepan and bring to the boil.
- Remove the saucepan once boiled.
- Stir in the syrup.
- Place the chopped chocolate into a mixing bowl.
- Pour the heated mixture over the chocolate.
- Mix until all the chocolate has melted.
Credits to: homebakedfood.wordpress.com