Chilled Oreo Cheesecake

    It was my younger sister’s 18th birthday last week and it happens that I’m in the mood for some whisking and stirring. So I came out with an chilled oreo cheecake that noone can resists. I’m so glad that it was a hit among her friends.

    Sis, wishing you a birthday as lovely as you are, as special as the things you do, and as happy as the times we’ve shared together.


    For the base:
    200g Oreo biscuits (cream removed, leaving only the biscuit), finely crushed
    100g chocolate sponge cake, mashed
    60g butter, melted

    For the topping:
    500g cream cheese, at room temperature
    Finely grated rind of 1 lemon
    65g butter, at room temperature
    100g castor sugar
    Juice of 1 lemon
    3 tsp gelatine

    1 1/4 cups whipping cream, whipped until just stiff

    50g Oreo biscuits (cream removed), crushed coarsely


    1. Lightly grease a 20cm spring form pan.

    2. Melt butter in a small container on power medium high for five to 10 seconds in a microwave oven.

    3. Mix melted butter, biscuit crumbs and chocolate sponge cake until evenly mixed.

    4. Transfer mixture into the spring form pan; spread evenly.

    5. Use a flat-bottomed glass and press mixture evenly over the base.

    6. Refrigerate for 30 minutes or until firm.Blend cream cheese, sugar and lemon rind until smooth; add butter and continue to blend until smooth.

    7. Mix lemon juice and gelatine in the microwave oven.

    8. Heat on power high for 30 seconds, uncovered.

    9. Stir until the gelatine is dissolved, then pour the gelatine mixture into the cheese mixture.

    10. Gently fold whipped cream into cream cheese mixture. Stir in biscuit crumbs and pour mixture into a prepared cake tin.

    11. Refrigerate for at least three to four hours or until set.

    12. To remove, run a knife around the inside of the tin and turn cheesecake out onto a serving dish.

    13. I julienne the lemon skin and spread it on the top of the cake as I love the bitterly taste of lemon peel.Recipe by Amy Beh from The Star Kuali


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