Ho Ho ... Its a cheesy Christmas

Hohoho .... I have  gone cheesy this Christmas.  I done green tea cheesecake (at my niece's request), mini oreo cheese cake and blueberry swirl cheesecake.  Who wants to count the calories during this festive holiday.... savour, enjoy and work out later to shed it off the hateful word "CALORIES".

I love this blueberry cheesecake - its so smooth, creamy and so mouse-like almost like eating ice cream..... yum, yum.

I certainly love all these different flavours of cheesecakes, am enjoying them tremendously ....  :)

Receipe source for this blueberry swirl cheesecake: Rita's Basket

Base crust

150g McVitie’s Plain Digestive Biscuit

70g Unsalted butter, melted

Cheese fillings

2 tbsp Unflavoured Gelatine Powder

3 tbsp Boiling water

250g Philadelphia Cream Cheese, softened

70g caster sugar

2 tbsp lemon juice

1 tsp of lemon zest (optional)

200 ml whipping cream, whipped

100ml low-fat milk or plain yoghurt

150g blueberry pie filling

1.       Process the biscuits till fine with food processor or place the biscuits in a medium-size plastic bag and crush with a rolling pin till fine crumbs. Add melted butter and mix well.

2.       Line the base of a 21cm square pan which has a removable bottom with baking paper or you can use aluminium foil with enough length to go over the 2 sides for ease of removal when you are ready to serve (if you do not have a loose bottom pan)

3.       Lightly grease the sides with butter.

4.       Press the biscuit mixture to the bottom evenly and chill in the fridge till needed.

5.       Soften gelatine powder with boiling water in a small bowl. Keep warm by placing the small bowl in a larger bowl with very hot water, till gelatine melts.

6.       Beat softened cream cheese with caster sugar till smooth. Beat in gelatine mixture and lemon juice.

7.       In a separate chilled mixing bowl, beat whipping cream till soft peaks form. Fold whipping cream gently into the cream cheese mixture.

8.       Gently add milk 2 tbsp by 2 tbsp till combined or plain yoghurt.

9.       Pour cream cheese mixture onto the chilled biscuit base. Drop small teaspoon of blueberry pie filling over the cream cheese filling.

10.     With a chopstick or a clean stick, swirl to make some nice marbling design.

11.     Cover and chill for 6 hours or overnight for it to set.

My primary four niece loved these mini oreo cheese cakes so much that she has renamed it "Shiok! ah Cheesecake", so you can imagine how yummy these cheesecakes are.

This is the fourth time I have made this mini oreo cheesecake in a month.  Sinful ya ... who cares! Life is too short to care about the 'sinfulness' ... let's be merry and enjoy first!

Recipe source for oreo mini cheesecake: Anncoo Journal.

250g Cream cheese

    150g Whipping cream (I replaced with 100g natural yogurt and 50g fresh milk)

    1 tsp Vanilla extract

    2 Eggs (70g each), separated

    a pinch of cream of tartar

    60g Sugar

    1 tube of Oreo (137g)

     Method:

·        Separate Oreos, leaving 12 pcs without cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse in fine.

·        Remember to preheat your oven (150C) and boil water after this.

·        Line big muffin tin (100ml capacity each) with 12 paper cups. Place 1 heaped teaspoon of oreo crumbs onto paper cups and  lightly press the crumbs to flatten with a mini roller pin. (see pictures)

·        Cream cream cheese  and 30g sugar on low speed until smooth, put in whipping cream, vanilla extract and egg yolks and continue to beat on low speed for another minute until well combined. Transfer cream mixtures to a large bowl and set aside.

·        Whisk egg whites until frothy, add in cream of tartar continue to beat until soft peaks. Add in 30g sugar and beat till stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff). 

·        Fold in egg whites to cream cheese mixtures with a rubber spatula.

·        Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.

·        Bake for 20 minutes in a water bath.

·        Leave to cool in oven, door ajar. Cool completely before chilling.

·        Best chilled for 3 hours or more before serving.

Here's wishing all my readers Merry Christmas and a

Happy New Year!