This is the cheesecake that I made last Saturday. I used the same recipe as the Oreo Cheesecake I made before but this time I replaced the oreo cookies with caramelised cookies. This recipe is really a keeper, that’s not a surprise since it's created by a cheesecake teacher. The cake is creamy, smooth & just slightly tangy. But the cookie crumb base was quite wet, not sure if it's caused by water sipping into the pan, which I doubt since I wrapped the base of pan with aluminium foil. So next time, I would bake the crust first before pouring the cake batter.
Update (30 May 2015):
Below is the caramelised cookies I bought, the Lotus Biscoff Biscuit & Caramelito. In Singapore, you can purchase them from Mustaffa, Candy Empire & Choco Express. I've also seen the Lotus brand at Fairprice Tampines Mall.
Caramelised Cookie Cheesecake
20 caramelised cookies (I used Lotus Biscoff brand.)
70g butter, melted
Blend the cookies into crumbs. Pour in melted butter & mix well. Press into cheesecake pan - 9-inch (23cm) round or square cheesecake pan, ungreased, or springform pan with 3-inch (7.5cm) sides, greased. Set aside in the freezer to firm.
3 packages (each 8oz/250g) cream cheese, softened
280g yogurt. (I used 2 small tubs of Marigold low-fat yogurt.)
150g granulated sugar
2 tsp pure vanilla extract
6 caramelised cookies (broken into quarters)
- Preheat oven to 350 deg F (180 deg C). Wrap the base of the pan with aluminium foil if you are using the water-bath method.
- In a large mixer bowl, beat cream cheese, yogurt & sugar on medium high speed for 3 minutes. (I beat until the cream cheese is smooth.)
- Add eggs, one at a time, beating after each addition.
- Stir in vanilla.
- Fold in quartered cookies.
- Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown & the center has a slight jiggle to it. (I baked using water-bath method.)
- Cool on a rack for 2 hours. Cover with plastic wrap & refrigerate for at least 6 hours before serving.
Recipe adapted from 125 Best Cheesecake Recipes by George Geary.
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