BAKED CHEESECAKE

Ingredients :
(Recipe adapted from here)

Base:
200 gm Digestive biscuit
90 gm Unsalted butter (melted)

1. Crashed the digestive biscuit.
2. Pour the melted butter into it and mix well.
3. Press the digestive biscuit into a 10-inch springform pan and refrigerate before use.

Filling :
Cream cheese 500 gm
Caster sugar (1)175 gm
Egg yolk 4 nos
Egg white 4 nos
Juice and skin (grated) of half lemon
Caster sugar (2)87 gm
Whipping cream 250 gm
Optional 2 tsp of Nescafe

1. Beat cream cheese and sugar (1) until creamy – about 3 mins at medium speed.

2. Add in egg yolks one at a time and mix well. Then add in lemon juice and grated lemon skin.

3. If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2).

4. Whisk egg white and sugar (2) to a soft peak. Add to cheese mixture and mix well.

5. Pour cheese mixture onto the prepared cake pan and steam bake it at 150ºC for 2-2½ hrs. Cheese cake is cooked when top is firm. Leave to cool for 30 mins and keep in fridge for a few hours before serving. 

OREO CHEESECAKE

Ingredients :
(Recipe adapted from here. I did not follow her steps.  I did my own method below.)
 
15 Oreo cookies (I used 1 roll)
8oz pack cream cheese (250g)
50g caster sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten, room temperature
60g sour cream (I used 75g) 

  Method:

1. Poured some tap water into a baking tray and preheat oven to 160C.
2. Crushed the oreo biscuits, add some butter and create a oreo biscuit base in a round tin.
3. Whisk cream cheese until smooth.
4. Add in sugar, beat until combined, scrape down the sides of the bowl when necessary.
5. Add in vanilla extract into the egg and mix well.
6. Add in the egg slowly, beat to combine, scrape down the sides of the bowl. 
7. Add in sour cream, beat untill combined. 
8. Pour the cream cheese mixture over the oreo biscuit base in a tin over a water bath for 40mins.  Leave to cool and refrigerate overnight.