Cheesecake Filling: 340g cream cheese, at room temp. ¼ cup (60g) sour cream 1/3 cup (65g) white sugar 1 tsp. vanilla extract 1 egg, at room temp. 6 oreos Optional decoration : whipped cream and extra oreos Method Cheesecake Base Preheat oven to 160˚C. Place a patty pan in each of the 12 muffin holes. Set aside. Thoroughly crush 12 oreos inside a double-bagged freezer bag with a rolling pin until you have fine crumbs. Turn out into a small bowl. Keep the bags to crush biscuits for the filling later. Melt the 2 tablespoons of butter in a small saucepan over low heat. Mix together the oreo crumbs and melted butter in a mixing bowl until all the crumbs are moistened. Evenly distribute the biscuit mixture between the 12 patty pans and press each down to form one even layer. Bake in the oven for 5 minutes, remove from the oven (leave oven on) and set aside to cool whilst making the filling. Filling Crush the 6 oreos into small pieces using the double plastic bags. Set aside. Beat the cream cheese with an electric mixer in a large bowl until smooth. Add the sour cream, sugar and vanilla, and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed oreos with a rubber spatula. Using 2 dessertspoons evenly distribute the cheesecake filling on top of all 12 bases in the muffin pan. Smooth them off with the back of a teaspoon. Place in the oven and bake for 15-17 minutes or until the tops of the cheesecakes are set. (they will dome slightly) Remove from oven and allow to cool in pan for 10 mins before transferring them to a wire rack to cool. Refrigerator to chill before serving.
Optional Decoration : once the cheesecakes have chilled completely in the fridge pipe whipped cream on top and place a mini oreo cookie or a ¼ of an oreo cookie on top. Evaluation Taste- the taste of the the oreo cheesecake was creamy, dairy and extremely sweet. Texture- the texture of the Oreo Cheesecake was creamy, crunchy and soft. Aroma- the smell of the Oreo Cheesecake was Mouth-watering, chocolate-ty and sweet. Appearance- the Oreo Cheesecake looked stable, crusty and creamy. Reflection Q1. This dish only fits with 1 of the 5 sectors of the AGHE but that is okay because it is a dessert. It is Ok to eat desserts but only on special occassions. Q2. We made sure that we did the crust first because that makes the strcuture of the whole cheesecake and then we made the the cheesecake. the tasks we are all multitasked so the dis would take haldf as much time as it would've with one person. Q3. there wasn't really anything difficult exceot for the using the beaters for the first time to make the mixture for the cheesecake/ Q4. the best part of the cook was using the beaters to mix the mixture up and this was my favourite because you can see the changes and you can try some of it even if neither of the ingredients would be good to eat seperately but together they taste amazing. Q5. the new skill we elarnt this week was using the electric beaters to mix our ingredients finely. Q6. Cheesecake originated in Philadelphia this is probably a well known fact as when you buy cream cheese it says philadelphia on the packaging a but the thing that is not well known is who made the dish. It was actually the greeks in 2000bc but that was a completely different version of todays cheesecake as the present time cheesecake was made in the 1920's by Arnold Reuben. Q7. I give the oreo cheesecake a 5/5 stars as it was the perfect dish and the assembly of the dish was fun to make as it was very hands on.