Tuesday, July 6, 2010

Cookies and Cream Slices: My craziness for the Oreo cookie!

Ok, I know what you will say, "THE OREO AGAIN!" Well, I have to admit that I really can't say no to this ^^. As long as I still love my Oreo cookie (and I need about 3 packs of it in the fridge, haha).


But how can you resist it, the soft white cream and the deep dark chocolate cookie, the contrast between the sweetness and bitterness, that create the delicious sandwich cookie, that I love!
For this time, the cookie and cream come in big slice. I get the recipe from the book 


The recipe is the answer for both me and my sister, the combination of the sweet and creamy from the white chocolate and cream cheese with a big chunk of Oreo cookies. 
I make a small tray of this sweet, well, I think that most of us know it, that even we like to indulge ourself with the food that we love but the moderation is what we need too ^^. I really believe that you can eat anything as long as you don't eat too much of it, and we will be happy with our food and  our health at the same time.
I just try the new method for making a cookie crust by beating the butter than melting it, the results is good, you will get more light (not too dense) crust, but there is a down side that the crust won't hold its shape very well if the slice is in the room temperature for a long time.
So, if you want denser crust, just melt the butter and mix it with the cookie crumbs. And I hope that you will love this dessert as much as I do, esp. if you're crazy about the Oreo as much as I do, haha.










Cookies and cream slice
 Makes 9 Begin this recipe a day ahead. 



125g ................................ Oreo biscuits (with filling)
75g ................................. unsalted butter
1 tsp ............................... powdered gelatin 
200g .............................. cream cheese 
150ml ............................ whipping cream 
½tsp .............................. vanilla extract 
55g .................................. caster sugar 
100g ............................... white chocolate, melted, cooled slightly 
......................................... Melted dark chocolate, to drizzle 


Line a 4cm-deep, 15cm x 15cm pan with baking paper. 






Place 85g of the biscuits in a food processor and process until fine crumbs. Beat the butter until light in color then add the biscuit and beat lightly to combine.
Press into the base of the pan. Chill for 30 minutes. 







Sprinkle the gelatin over 30ml cold water in a heatproof cup. Place the cup in a saucepan of gently simmering water and stir the gelatin until dissolved. 







Place the cream cheese, cream, vanilla extract and caster sugar in the bowl of an electric mixer and beat until smooth. Stir in the gelatin mixture and the melted white chocolate. 








Roughly chop the remaining biscuits and stir through.









 Pour the cream cheese mixture over the chilled base. Return to the fridge to set overnight. 
Drizzle with the melted dark chocolate, then return the slice to the fridge for 15 minutes until set. Slice in the pan and serve.




Cookies and Cream Slices: My craziness for the Oreo cookie!

21 comments:

Jess @ Bakericious said...

Hi Pook, I love oreo too and this oreo cheesecake looks so yummy, I would like to have a slice :)

Anonymous said...

This is a classy looking dessert!

Handmade jewelry said...

wow,so delicious!

stefania.confidential said...

delizioso il tuo blog, ciao

Yummy Koh said...

Wow, the cake look great ....

Anonymous said...

Hi Pook
May i know which type of whip cream you are using for all your recipes?
Is it non dairy cream?

dailydelicious said...

Hi,
I use dairy cream in all of my recipe ^^.
Pook

yammy said...

hi,when to add in the whipped cream?

dailydelicious said...

Place the cream cheese, cream, vanilla extract and caster sugar in the bowl of an electric mixer and beat until smooth.
On the 4 step of making the slice ^^.
Pook

yammy said...

thanks,i missed out reading the cream,haha..by the way,for the mixture when pour into the tin,how do you make it smooth?

dailydelicious said...

you can use the hand mixer with low speed, it will become smooth.

Anonymous said...

Hi..I was so tempted with this receipe and would like to try it out..i was wonderin if you could give a tip on how do u remove the cake from the baking pan in order to keep the cake into a real nice shape?

Thanks

~Allie~

dailydelicious said...

Hi, Allie
I use the bottom removable pan, so it's easy to take the cake out of the pan. But if you don't have that kind of pan, just line the pan with double layers of aluminium foil, with the rim hang out of the pan, you can take the cake out by graping the foil.
Pook

jolyn said...

hi,for the whipped cream,we dont have to whip it?wil the cake turn out soft?thanks!

dailydelicious said...

Hi, Jolyn
You don't have to whip the cream ^^

Clodagh said...

Hi pook
When dissolving the gelatin, u said use cold water...your cold means room temperature or like cold from the fridge?

Clodagh

dailydelicious said...

For this recipe you can use the room temperature water ^^, but using cold water from the fridge will make gelatin absorb water better and easier to melt.

clodagh said...

Hi pook,
thanks for the prompt reply. i made the cookies and cream slice this afternoon, however my batter was rather runny (i think its because of the warm gelatin mixture), will it set properly? because when i touched the surface just now (after 8hours), it still has not set.

dailydelicious said...

Hi, Clodage
May I ask what kind of the cream cheese that you use, I wonder if you use a low-fat one or not.
If not the problem can come from the strength of your gelatin, you may need to increase amount of it.

clodagh said...

Hi pook,

Im using the normal philadelphia cream cheese. not low fat. for the gelatin i am using gelatin made from fish (bloom 200), i dont really understand the "bloom 200" though. and btw, want to ask u something about creme brulee - can i use normal whipping cream instead of heavy cream?

Clodagh

dailydelicious said...

Hi, Clodagh
I think that you have to increase the gelatin, because it's the only thing that will make the cake firmer. It depends on how firm you want it to be. You will need about 1/4 tsp-1/2tsp more.

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