Non-Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake

Ingredients

Biscuit Base:

50g Oreo cookies

25g melted butter

Cream Cheese Filling:

125g cream cheese

15g icing sugar

30ml milk

1/2 tbsp gelatin powder + 35g water

130ml whipping cream - whipped till medium peak (dairy or non-dairy)

1/2 tbsp maple syrup (or honey)

1/4 tsp vanilla extract

5 Oreo cookies, blend finely or crush to small pieces (own preference)

Oreo topping:

3 Oreo cookies, blend or crush till as fine as possible

Method

Biscuit Base:

1. Remove the cream from the Oreo cookies. Blend or crush the cookies as fine as possible.

2. Combine with the melted butter. Press firmly onto the base of the cake tin.

3. Chill for at least 2 hours.

Cream Cheese Filling:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon).

Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water.

Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2. Beat cream cheese with icing sugar till well combined.

3. Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well.

4. Fold in whipped cream and divide mixture into 2 portions.

5. Fold in crushed Oreo cookies into 1 portion and maple syrup (or honey) and vanilla extract into the other portion.

6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.

7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.

8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture)

9. Remove from freezer, sprinkle Oreo cookies on top (or decorate as desire) and put back to freeze it.

10. Slice and serve chilled.

Microwave Eggless Oreo Cake Recipe

Microwave Eggless Oreo Cake Recipe 

Microwave Eggless Oreo Cake Recipe 

 Ingredients:

Oreo Biscuits - 20

Milk - 1 cup / 240 ml

Baking Powder - 3/4 tsp

Sugar - 3 tblspn

Oil - 1 tblspn for greasing pan, you can use parchment paper for getting the cake easily out of the pan.

Method:
Crush oreo cookies and take oreo cookies in a mixer. Powder them.

Now add in baking powder, sugar and milk. Puree them to a smooth mix.

Now take a microwave safe bowl and grease it with oil generously. You can line the bowl with parchment paper and grease the paper, this way the cake will slide out easily.

Pour the batter in the bowl and put it in the microwave on high for 5 mins.

Once it is baked, remove it from oven and let it cool completely before inverting. If you used parchment paper you can invert it earlier.

Once it is out, you can slice and serve.


Notes:

1)I used oreo cookies, you can use any of your favorite cookies.

2)First time i made this by just greasing the pan with oil, i found the cake stuck a little to the pan, the next time i lined parchment paper and the cake just popped out easily. So i recommend lining the pan with parchment.

3)My Microwave has a highest power of 800 Watts. It took exactly 5 mins.

4)Your cake should have some moist spots on top and sides of the cake when you remove it from oven, it is normal. It will disappear as the cake cools.

5)Dont add too much sugar or milk than mentioned. It will affect the texture of the cake.

6)Using silicone or plastic baking dish makes the cake pop out easily. Anyway greasing is must for any pan.

7)Let the cake cool completely before inverting, if you remove it when it is hot, it will collapse and break.

8)The cake batter shouldn't exceed more than 3/4th of the cake pan.

Chocolate cheese cake slice

Chocolate cheese cake slice

Chocolate cheese cake slice

Ingredients for base
Biscuit crushed 2 ½ cup
Melted butter 4 ounce
Ingredients for filling
Grated chocolate 100 gm
Cream cheese 200 gm
Eggs 3 separated
Fresh cream whipped 8 ounces
Chopped walnuts ½ cup
Caster sugar 5 ounces
Gelatin 2 tbsp dissolve in ¼ cup water
Method for base
Combine butter and biscuit, press over base of rectangular tin, bake for 10 minutes, remove and cool.
Method for filling
Melt chocolate over hot water, beat cream cheese and sugar add in yolks, gelatin, fold in the stiffly beaten egg white, also fold in the cream whipped with melted chocolate, walnuts, pour mixture on top of the biscuit crumbs, chill for 2 hours, decorate with chocolate decoration and fresh cream cut into slices and serve.

Caramel Cake

Caramel Cake

Caramel Cake

Ingredients

Flour 1 ¾ cups
Brown sugar 1 cup
Butter, softened ½ cup
Eggs 2
Milk ½ cup
Salt ½ tsp
Baking powder 1 ¾ tsp
Vanilla essence 1 tsp

Ingredients for Icing

Brown sugar 2 cups
Cream 1 cup
Butter 3 tbsp
Vanilla essence 1 tsp
Walnuts, to garnish ¼ cup

Method

Mix sifted flour with 1 cup of the packed brown sugar. Add in the butter, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla and beat. Spread batter into the prepared pan. Bake at 175 degrees C for 30 minutes or until a skewer comes out clean. Once cake is cooled completely frost with Caramel Icing.

To Make Caramel Icing: 

In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 115 degrees C. Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 55 degrees C. Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped walnuts.

Homemade White chocolate cheese cake

 White chocolate cheese cake

White Chocolate Cheesecake 

White Chocolate Cheesecake recipe: adapted from shireen anwer recipes

Ingredients

Any biscuit crumbs 2 cups
Butter 4 ounces melted
Eggs 3 separated
Cream cheese 8 ounces
Vanilla essence 1 tsp
Sugar 5 ounces
Gelatin 2 tbsp heaped
Water ¼ cup
White chocolate grated 6 ounces
Fresh cream whipped 12 ounces
Lemon juice 1 tbsp
Method for base
Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool.
Method for filling
Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder

Chocolate cake

Chocolate cake

Chocolate cake

Ingredients
Butter 8 ounces
Caster sugar 7 ounces
Flour 6 ounces
Coco powder 2 ounces
Baking powder 2 tsp heaped
Vanilla essence 2 tsp
Eggs 4
Milk ½ cup
Method
Beat butter and sugar till light and fluffy add essence add in 1 egg at a time, alternating with sieved mixture of flour, coco and baking powder till 4 eggs have been added, fold in the remaining flour and coco with ½ cup milk. Line a 10 x 10 inch square pan with butter paper, pour the cake mixture, and bake for 40 minutes on 190 degrees. Remove and cool.
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 12 ounces
Coco powder 3 tbsp heaped
Hot water 3 tbsp
Method
Beat butter gradually adding in icing sugar and coco alternating with hot water, beat well, ice your cake with this icing, and decorate with chocolate decoration.

Pineapple Cream Cake

Pineapple Cream Cake

pineapple cream cake

Ingredients

Eggs 4
Flour 4 oz
Baking powder 1 tsp
Caster sugar 4 oz
Vanilla or pineapple essence 1 tsp
Filling 
Pineapples 1 cup
Cream 1 cup
Extra fresh cream to decorate
Fruit syrup or milk a little
Pineapples and cherries to decorate

Method

For the sponge, beat eggs and sugar till light and fluffy, add essence, gently fold in flour and baking powder. Bake at 180 degrees C for 15-20 minutes in a greased and lined 9” pan. Cool on wire rack when done. To make filling, when cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then add the cream and pineapples, apply on bottom layer, top with 2nd layer of sponge. Decorate with swirls of fresh cream, pineapples and cherries. Serve chilled.

Vanilla Butter Cake

Vanilla Butter Cake

Vanilla Butter Cake

Ingredients

Butter 125 gm
Milk ¾ cup
Eggs 3
Vanilla essence 1 tbsp
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 1 tbsp

Method
Heat very gently the butter and milk. Set aside and let cool. Beat eggs well and add essence, gradually add sugar, stir in gradually the butter and milk mixture and the flour and baking powder. Pour mixture in a greased and lined tin. Bake at 180 degrees C for 30-40 minutes or till done. Serve sprinkled with icing sugar when cool.

Coconut Cake (Baath)

Coconut Cake (Baath)

Coconut Cake (Baath)

Ingredients
Coconut, fresh & grated 400 gm
Semolina 200 gm
Sugar 200 gm
All purpose flour 1/8 cup
Butter/ghee ¾ cup
Eggs 3
Baking powder 1 tsp
Vanilla essence 1 tsp
Dry fruits (optional) 4 tbsp
Method:
1. Beat the eggs till fluffy and add grated coconut slowly with continuous mixing.
2. Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing.
3. Beat the butter/ghee and add it to the above mixture. Continue mixing.
4. Leave the batter for 6 –7 hours or overnight.
5. Add vanilla essence (or desired flavor) and mix.
6. Transfer the batter in a greased baking tray (I've used 8x8 glass tray) and top with dry fruits. 
7. Preheat oven to 325˚ F (165˚ C) and place the tray at the center.
8. Bake for 45 – 50 minutes or until a knife inserted in the center comes out clean
Note: * Add more sugar if you need the cake to be more sweet.
The baking tray has to be half full so that the cake is cooked properly, so use a baking tray accordingly.
Coat the dry fruits with some flour before adding to the batter.

Toblerone cheese cake

Toblerone cheese cake

Ingredients
Cornflakes crushed 2 cups
Butter 4 ounces melted
Honey 4 tbsp
Ingredients for filling
Cream cheese 8 ounces
Fresh cream whipped 8 ounces
Gelatin 2 tbsp heaped + ¼ cup water
Toblerone chocolate chopped 8 ounces
Eggs 3 separated
Vanilla essence ½ tsp
Sugar 5 ounces
Method for base
Crush cornflakes finely mix with melted butter and honey, press in a bottom of spring foam pan, bake on 10 minutes for 180 degree C
Method for filling
Cook yolks and half quantity sugar for 2 minutes dissolve gelatin in ¼ cup water, add in yolks, and beat cream keep aside. Beat egg white stiff with remaining sugar, beat cream cheese and fold altogether with essence, chopped chocolate, put over cornflakes base, decorate with tobelrone and whipped cream.

Rich Coffee Cake

Rich Coffee Cake(Chef Shireen)

0

rich coffee cake

Ingredients

For cake:

Flour 6 Oz

Baking powder 1 teaspoon

Chocolate 5 Oz (grated)

Butter 8 Oz

Brown sugar ½ cup

Sugar ½ cup (granulated)

Vanilla essence 1-12 teaspoon

Egg 4

Coffee powder 2 tablespoon

For Soak Cake:

Milk ½ cup

Icing sugar 2 tablespoon

Coffee 1 tablespoon

For Cheese Frosting:

Icing sugar 2 cup

Soft butter 4 Oz

Coffee 1 tablespoon

Cream cheese ½ cup

Cooking Directions

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together one the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add one egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Sprinkle grated chocolate on top. Rich Coffee Cake is ready to serve.

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Ingredients 

1 1/4 cups granulated sugar
1/4 teaspoon salt (if you use unsalted butter)
1 1/2 cups flour
1 T ground cinnamon
6 T melted butter

Filling

1 cup brown sugar, light or dark
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa powder

Cake

3/4 cup salted butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 eggs
3/4 c plain yogurt
1 1/4 c milk
3 3/4 c flour

method

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

Make the struesel topping first by mixing together the sugar, salt, flour, and cinnamon. Add the melted butter, stir until combined - it will look crumbly. Save for later.

In a seperate bowl, make the cake filling by mixing together the brown sugar, cinnamon, and cocoa powder.

In a third larger bowl, make the cake. Beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after you add each one.

In a separate bowl (you'll be doing a lot of dishes later), whisk together the yogurt and milk till well combined. Add the flour to the large bowl with butter mixture, and alternate with the milk/yogurt mixture, beating gently to combine.

Spread half the batter into the greased pan, spreading evenly and to the edge. Sprinkle the filling on top of this layer of batter. Then spread the remaining batter on top of the filling. Use a butter knife to gently swirl the filling into the batter. Don't combine filling and batter completely - just swirl the filling through the batter. Sprinkle the bowl of struesel topping over the batter in the pan. Bake the cake 50-60 minutes until golden brown around the edges and a toothpick comes out clean. Let it cool about 20 minutes before serving from the pan.

Coffee-Caramel Tres Leches Cake

Coffee-Caramel Tres Leches Cake

Ingredients

2 tablespoons instant coffee

1 1/2 cups sugar

1 12-ounce store-bought pound cake, halved lengthwise

2 large eggs plus 4 egg yolks

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup chilled heavy cream

Directions

Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes.

Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork.

Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes.

Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.)

Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream.

Photograph by Kang Kim

Recipe source by http://www.foodnetwork.com/

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

Dulce de Leche Cake with Caramel Buttercream

ingredients

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans 
1 cup whole milk, at room temperature 
6 large egg whites (3/4 cup), at room temperature 
1 teaspoon vanilla extract 
1 3/4 cups granulated sugar (12 1/4 ounces) 
4 teaspoons baking powder 
1 teaspoon table salt 
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Caramel Frosting
Dulce De Leche (storebought or homemade)

METHOD:

Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 

Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

RECIPE SOURCES BY http://www.sporkorfoon.com/

(Cake recipe adapted from Cooks Illustrated (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)

Simple Glazed chocolate cake recipe

Simple Glazed chocolate cake recipe

Simple Glazed chocolate cake recipe

Simple chocolate cake recipe

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar, plus 2 tablespoons for whipped cream (optional)
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cup heavy cream (optional)

Chocolate shavings, for garnish (optional)

Chocolate Ganache Glaze

Ingredients

4 ounces semisweet chocolate, coarsely chopped

 

1/2 cup heavy cream

Directions

 

Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

 

Method

Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.

Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.

Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.

If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

Cook's Note

Dusting the pan with cocoa powder (rather than flour) keeps the cake dark on the outside. To make chocolate shavings, scrape along the edge of a bar of chocolate with a vegetable peeler.

Recipe source from http://www.marthastewart.com/338484/glazed-chocolate-cake-recipe