Monday, January 17, 2011

Berries Cheesecake Bars

I still have one whole roll of Oreo biscuits in my pantry, after making the Oreo Cheese Tartlet.  Just last month around Christmas period, fresh raspberries were on sale at NTUC Finest, which I happily snapped up two punnets (around S$5.90 per punnet).  One punnet went to my Raspberry Lemoncurd Cheese Tart, and the rest stored in freezer.  

Raspberries are highly perishable but store well in freezer.  For freezing, gently rinse the raspberries so that they will maintain their shape and gently pat dry with kitchen paper.  Arrange the raspberries in a single layer on a baking pan (make sure to leave gaps in between the raspberries) and put them in the freezer.  Once frozen, remove pan from freezer, give it a knock against the kitchen top and the frozen raspberries will fall off easily.  Next, transfer the raspberries to freezer bag or plastic container.  They will not be lumpy or stick together, so you can easily remove the desired amount  for your next use.

While browsing through the internet, this cheesecake recipe by My Kitchen Snippet caught my attention (as I have all the necessary ingredients).  I made some minor adjustment to the ingredients to fit my baking pan and own preference.

For square pan measured 20cm x 20cm
(makes 16 to 20 bite-sized cheesecake bars)

115g Oreo cookies (separate cream* and crush biscuits)
50g melted butter

Cheesecake fillings:
250g cream cheese (or 1 block)
Oreo cream (removed from biscuits when making base crust)*
20g brown sugar
40g caster sugar
Zest and juice from 1/2 lemon
1 egg
1 tbsp plain flour + 1 tsp corn flour
40ml milk
1/2 tsp vanilla essence
40ml whipping cream
Handful of berries (I used raspberries and blueberries)


1) Line baking pan with baking paper (leave some baking paper overhang at the sides, so that you can lift up the cheesecake easily after baking & chilling).
2) Combine crushed Oreo cookies with melted butter and press onto the base of the baking pan.  Chill in the fridge for the base to harden while you prepare the fillings.
3) Beat cream cheese and oreo cream with both sugar, lemon zest and juice until smooth. 
4) Beat in egg, flour, milk and vanilla essence.  
5) Add whipping cream and mix until well combined. 
6) Pour mixture into prepared base and sprinkle berries on top.
7) Bake the cheesecake at preheated oven of 165C for 35 minutes.
8) Allow it to cool and chill in fridge for an hour before slicing. 

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