I have a confession to make. Although biscuits are not high on my list of snacks, they have a way of finding their way into my shopping basket even though they are not in my shopping list. Thereafter, it would be many guilty weeks of looking at them and wondering when they would ever be consumed.
Nuts that makes their way into my pantry become useful when I bake breads. Not so with excess biscuits, unless I want to conduct a ‘cookie in a bread’ experiment.
That means it is time for cheesecake! Depending on how much is at hand, my biscuit-based cheese cake can have its biscuit base ranging from barely 0.5 cm to 2 cm. Being a baker is most empowering when you call the shots ! It is no wonder that chefs enjoy one of the highest degree of job satisfaction in the world.
9 inch cheesecake spring form ( 7 inch is recommended for a taller filling ), greased and lined
160g finely crushed Oreo Biscuits ( including cream )
40g melted butter
450g cream cheese
50g fine sugar
3 tsp coffee granules dissolved in 1 tsp of hot water
3 eggs, room temperature
150ml whipping cream
1 Tbsp corn flour
Wrap the exterior of the pan with 3 layers of aluminum. Set aside.
Preheat the oven to 170C.
Combine crushed biscuits and butter.
Compact the ingredients onto the base of the pan.
Whisk cream cheese and sugar.
Set aside 1 tsp of coffee mix. Add coffee and whisk to combine.
Whisk in egg, one at a time.
Beat in whipping cream and corn flour.
Spoon 1 Tbsp of cream cheese filling and combine with the reserved coffee. Set aside.
Pour main cheese filling into the pan.
Tap the pan on the worktop to expel any air pockets.
Spoon reserved coffee-cheese mix on the cheese filling.
Use a knife to stir and make swirling patterns.
Transfer the pan into a water bath.
Bake the cheese cake in the preheated oven at 170C for 40 minutes if using a 9 inch pan and 45-50 minutes if using a 7 inch pan.
Discard the aluminum foil.
Cool the cake well and chill before serving.