Oreo Cheesecake

Monster requested to bake a lemon cheesecake, saw an offer on Oreo biscuits in Tesco. Then have an idea to make a easy Oreo cheesecake. The monsters and shark love it so much.


Recipes source : Same as Lemon Cheesecake but replace the lemon to Oreo biscuits with minor changes

The bottom layer
1 pack of vanilla Oreo biscuits (around 14 pieces) without the filling, see the picture below how to remove the filling. Twisted the biscuit and use a knife to remove the filling and set aside.
2 tbsp melted butter
1 to 2  tbsp brown sugar

Cheesecake layer
560 gm or 600 gm(depend the quantity per pack) cream cheese room temperature(I'm using medium cream cheese)
200 ml of condensed milk
4 pieces Oreo biscuits (without filling)
3 eggs

Top layer

The left over vanilla filling
2 pieces Oreo biscuits (without filling)

For the crust

1. Prepared 7" loose round cake pan, wrap the bottom with kitchen foil.
2. Make the biscuits to fine crumbs.
3. Add in melted butter and sugar, stir the mixture evenly.
4. Press the mixture into the bottom of the pan and put it to refrigerate for 30 minutes.

For the filling

1. Preheated the oven(fan) 150 C, because this cheesecake need low temp.(Every oven is different)
2. Crush the Oreo biscuits to smaller piece but not fine crumbs and set aside.
3. Stir the cream cheese with spatula in a big bowl.
4. Add the condensed milk.
5. Add the eggs.Combined but don't over beat.
6. The last add in the crush biscuits and mix it.
7. The batter should be smooth but not watery.
8. Take out the crust from refrigerate and pour the filling in.
9. Set the round pan to a slightly larger pan, shallower pan on bottom.
10. Set in the oven and then pour the hot water into the outer pan. This call water bath bake.
11. Bake for 50 minutes to 1 hour or until the center is just firm. Don't over bake the cake will cause cracking and dry.
12. Turn off the oven. Leave the oven door open ajar for 1 hour. Remove from the oven and let cool completely. Remove from the pan. Set aside

For the top layer

1. Melt the vanilla filling in the microwave around 30 seconds or until it melt. Let cool down for a second.
2. Make the 2 pieces biscuits to fine crumbs.
3. Add one tablespoon biscuit crumbs to the melt vanilla filling and mix it.
4. Spread on top of the baked cheesecake, cover the whole top layer.
5. The last using a small sieve, spread the fine crumbs biscuits on top of the vanilla filling.
6. Chill in a fridge for more then 4 hours or overnight before serving.

Note: 

Open the oven door ajar is let the cheesecake cool down gradually. But remember don't keep it too long in the oven because moist will develop at the bottom of the pan.

Remember don't over beat the mixture.

The water bath bake is to let the cheesecake from cracking and moist texture. Have try to bake without water bath but result is not good as water bath.

Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice. 

Chinese Crispy Roast Pork(Siew Yoke)

Crispy as eating a crisp...mention by my monsters. Absolutely fabulous, thank so much Happyhomemaker for the fantastic recipe. Been try two other recipe before but the result is not crispy at all. 

Crispy Roast Pork is one of our favorite. Finally I'm get what we like... been making this crispy crispy every two weeks even when we celebrated the festival.

Adapted from : Happyhomemaker88

2.5 kg to 3 kg belly pork with skin

Marinade on meat side

1 1/2 cube fermented red beancurd (nam yue)

3 tablespoon 5-spice powder (ng heong fun)

3 tablespoon salt

2 tablespoon pounded garlic

2 tablespoon sugar

Brushing for the skin

2 to 3 tablespoon white vinegar

2 tablespoon salt

Method Marinade and Brushing(first day)

1. Washed the pork belly, scald the skin side in boiling water for 3 to 5 minutes. This is to make the skin slightly cooked then is easily to be pricked with a fork or sharp point of knife.
2. Take it out and drain off in a colander and pat dry with paper kitchen towels.
3. Prick all over with the tines of a fork or sharp knife on the skin side. (prick as many hole as you can)
4. Turn it over, use a sharp knife to make shallow cuts on the meat side about 1 cm apart each cut.
5. Mix all the ingredients for marinade and rub thoroughly into the meat side of the pork. (even inside the shallow cuts)
6. Brushing the vinegar all over the skin.
7. After brushing vinegar follow by brushing the salt all over the skin.
8. Place pork belly meat side down in a rectangular baking tray.
9. Place uncovered in the refrigerator overnight until an hour before roasting. The air in the fridge will dry out the pork skin. 

Method for roasting(second day)

1. Take the roast pork out of fridge back to room temperature before roasting.
2. Test the skin, if the skin not dry enough or still soft use a hair dryer to dry it up. (very important step, to make sure the skin is dry. If the skin not dry enough then the roast pork won't be crispy)
3. To roast, preheat oven to 200 degrees celcius. Have both the upper and lower heating elements as well as the fan in the oven on. (every oven is different, you must adjust the temperature accordingly). 
4. Place pork belly on a rack in the middle of the oven. Have a pan below to catch the dripping fat during roasting. Placed a piece of aluminium in the pan for easy cleaning later. Roast for 30 minutes.
5. After 30 minutes , change the oven setting to just the upper heating element or “grill function to 250 degrees celcius and roast for one hour or more, depending to the oven and the charred of the skin.
6. When you see some liquid fat building up on the skin, Using a pair of long tongs, dab frequently with kitchen paper towels frequently to promote more crackling/bubbling crispy. (very important step)
7. Around 20 to 30 minutes roast,  turned the meat around to make sure all the skin is exposed.
8. Must to monitor the pork quite often by looking at the progress of the skin in getting crispy. The total time it takes for the skin to get really light and crispy will depend on your oven and how dry the skin was before roasting.
9. Look at the skin closely. The  pork skin needs to get charred and burnt as that will mean that the skin has become really crispy all the way through.
10. Don’t worry about the burnt parts – use a steak knife that has a serrated edge and you can easily scrape the charred bits off in 2 minutes. The roast pork will be look nicely.
11. Crispy homemade roast pork is ready. Let it rest for about 15 minutes or more before CHOP (don’t slice as the crispy skin will drop off) it into bite sized pieces. 

Cinnamon Pumpkin Bun

Autumn is over....when another season taking place, the markets will have offers on the Pumpkin. Is a bargain I'm brought the whole pumpkin just  £ 0.10. Unbelievable...the oven is calling.

Adapted from: My Kitchen Snippets

Dough

3 cups flour
1 teaspoon ground cinnamon
3 tablespoon sugar
1 1/2 teaspoons salt
1 packet/7 gram dried yeast
½ teaspoon salt
1 cup pumpkin puree – drains and squeeze out all the water
2 eggs
1/4 cup milk *
4 tablespoon butter

Filling

4 tablespoon soft butter

4 tablespoon dark brown sugar(I'm used light brown sugar)
½ teaspoon cinnamon powder
½ cup pumpkin seeds(I'm replace with melon seeds, will try to use raisin on next attempt)

Note from My Kitchen Snippets :*Adjust the amount of milk. It depends on your environment, the dryness of your flour and the wetness of your pumpkin puree. It’s always best to start with the lesser amount; you can always add more, but it’s pretty hard to go back and add less.

Method:

1. Fit the mixer with the dough hook attachment. Combined all the dried ingredients for the dough and mix it well. Combined the eggs and pumpkin. Add it into the dried ingredients and turn on the mixer to medium speed. Slowly drizzle in the milk until the dough comes together and forms a nice ball of dough. (I'm used bread maker to make the dough)
2. Slowly add in the cut butter and continue to mix until dough is smooth. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and let it rest and raise at room temperature until double it size. 
3. Punch down the dough; dust the work counter with some flour. Roll out the dough into rectangle shape and about 1/3” thickness, spread on the soft butter. Combined together the brown sugar, cinnamon and pumpkin seeds. Sprinkle it all over the roll out dough.
4. With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the roll. Cut the rolls into ¾” pieces and arrange them in a well butter baking pan. 
5. Cover them and let them rest and rise for an hour or until they are doubled in size. Bake them at 350°F for about 25-30 minutes or until they are golden brown. (I'm bake at 160 C)
6. Remove them from the oven and let them cool on wire rack.