It was Good Friday yesterday and I decided to bake some egg sugar cookies so that the kids had something to decorate but the thought of the mess resulted in just me and Swana decorating the cookies!
I used the sugar cookie and frosting recipe from before and Swana did most of the decorating…she has more artistic flair. Wanted to personalise the cookies with everyone’s names but 4 letters is the max.
This morning I baked a cheesecake for the first time in my life…had volunteered to bring dessert to Ben’s house tomorrow for Easter. Made an Oreo cheesecake using a recipe from Kraft with some modifications, will only know what it tastes like tomorrow. The original is here.
Half a bag of crushed Oreo cookies – they sell at the baking shops
15-20 more Oreo cookies, broken coarsely
75gm butter, melted
675gm Philadelphia cream cheese, softened
3/4 cup caster sugar
200ml sour cream
2 tbsp fresh cream
2 tsp vanilla extract
1. Heat oven to 180°C.
2. Mix the crushed cookies (no cream) with the butter and pound with a mortar to get a finer texture. Line a 8 or 9” springform pan with baking paper and press onto the bottom of the pan to form a crust.
3. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, fresh cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in broken cookies. Pour into pan.
4. Bake 55 min to 1 hour in the middle rack until center is almost set, about 1 inch in the middle should wobble. Run knife around rim of pan to loosen cake and cool before removing rim.
5. Refrigerate at least 4 hours or overnight, remove from fridge 30 mins before eating.
I added a tray of water to keep the oven moist but my top cracked anyway because I placed it too high in the oven and my temperature was probably not accurate. Will have to try again with a slightly lower setting or water bath because it makes a difference whether the pan is dark or light and if the oven has a fan. Blueberry next time?