- 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
1) Cut the baking paper and put it at the bottom of the cake tin.
2) Crush the Oreo biscuits into fine crumbs in a ziplock back.
3) Melt the butter in a bowl over a pan of gently simmering water.
4) Once the butter melted, stir in the biscuits crumbs.
5) Apply a layer of butter inside the cake tin.
6) Transfer the mixture to the cake tin and press it down firmly and evenly using a wooden spoon.
7) Refrigerate the biscuit base for about 30 mins.
8) 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.
9) Heat up the 200ml of water in a pot at low fire but do not boil it.
10) 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.
11) Stir in about 80-100ml of agar agar mixture into the cheese mixture.
12) Spread the cheese mixture over the biscuit base and refrigerate for about 2 hours or more.
13) The biscuit base can prepare 1 day in advance.
14) (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.