no-bake double oreo cheesecake.

Hello November!

Time passes by sooo fast and I still can't believe today is the first day of November already. Hmm.. How about starting this new-and-hopefully-a-lovely month with a BIG slice of No-Bake Double Oreo Cheesecake??

Yes! We're back into my classic cheesecake recipe!. Honestly to say, this isn't just quick and easy to put together, but it's also all packed with Double OREO goodness! Double deliciousness. :)))

I accidentally found the Double OREO in the supermarket the day before, and it was on SALE! Yaay! Then, the Double Oreo Cheesecake idea just came right after I saw it, and it's on my top list to bake this weekend. 

I've been making no-bake cheesecake for many years already, and I still fall in love over and over again with it. The cheesecake's texture is sooo creamy. It's thick, rich of cream cheese flavour and it tastes definitely oreo-y! (if I'm allowed to say that. :p).

No oven involved. I know this is everyone's kind of recipe. Don't you wanna welcome November with something sweet and delicious?? Let's try this guys! Here's one great recipe to follow!

Making a 20-23 cm pan cake.

For the Oreo-crust:

Ingredients: 

14-16 Oreos, crushed

6 tablespoons (85 grams) unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream
3-4 Double Oreos, crushed

Directions:

1). In a large bowl, mix together the crushed Oreos and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. Mix them together with a rubber spatula, just until combined. Add some crushed Oreos, mix again. (remember not to overmix!).

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the buttercream frosting and assembling:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream

Double Oreos (whole and crumbs), for garnish or topping

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine.
3). Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
4). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge), pipe around the edge. Sprinkle on some Oreos' crumbs and even add some more whole Double Oreos to make the presentation way prettier!.
4). Done and serve!.

Enjoy! Hope you like it as much as I do!

OREO HEAVEN!

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Have a great start of the month, everyone!
Happy Sunday!

Lots of love,
Laras

eton mess cheesecake.

A creamy no-bake cheesecake topped with fresh strawberry Eton mess!

Few days ago, I just scrolled down few summer recipes on BBC Good Food and accidentally found a great recipe of the most popular Eton Mess Cheesecake!

If you've been following my blog for some time before, you absolutely know that I looove cheesecakes. And, I usually make cheesecakes with a light cream cheese and not Mascarpone cheese. Mascarpone is clearly a bit sweeter as flavour and I usually use it for making Tiramisu or Eclair. But, this recipe of Eton Mess Cheesecake which I found, they used the Mascarpone cheese for the cheesecake filling itself. Sooo, I kinda wanna try something new and just go with it. :)

And as the result??? I LOVE IT. It ended up soo great! Some bakers also do a combination between cream cheese and Mascarpone cheese together for another option. So, it's like if you need 250 grams of cream cheese, then you made it half and half (125 grams cream cheese and 125 grams Mascarpone cheese) for the cheesecake filling. 

All cream cheese, all Mascarpone cheese, or half and half, those taste incredibly good! It all just depends on which one you fancy. If you have much time, or you just wanna practise a lil' bit more, you can try all these combinations and find out what you love the most. :)

Luscious, fresh berries mixed with whipped cream, Mascarpone and crushed meringues - this cheesecake tastes amazing! So light, creamy, and also decadent with the addition of strawberry puree and meringue topping. Deliciouuss...

This is also great for any ocassion and definitely to be enjoyed by everyone who craves to try for at least a slice! Go make it to cheer the bloomy rainy days, nowadays in Europe! :p Here's the recipe to follow! 

Making a 23 cm springform or loose base tin.

(recipe adapted and slightly modified from BBC Good Food).

Ingredients:

For the cheesecake base:

70 grams digestive biscuits

30 grams ginger nut biscuits

60 grams unsalted butter, room temperature

For the cheesecake filling:

60 grams caster sugar

200 ml double cream / heavy cream

250 grams Mascarpone cheese

1 tablespoon pure vanilla extract

For the Eton mess topping:

fresh strawberries, sliced

ca. 4 meringue nests, crushed into small-medium bites

1 tablespoon icing or powdered sugar

Directions:

1). Line the tin with the clingfilm across the bottom and up the side.

2). Crush all of the biscuits together. Melt the butter and add it to the biscuits, mix well. Cover the bottom of the tin with the mixture and press firmly into the bottom. Place into the fridge until needed.

3). In a medium bowl, with a hand mixer on medium-high speed, whip the double cream until soft peak stage. In another bowl, with a hand mixer, beat together the Mascarpone cheese, caster sugar and vanilla extract. Fold in the cream until mixed thoroughly. Spread on top of the biscuit base and smooth over the top. Place in the fridge to cool for at least 6 hours or better OVERNIGHT.

4). Before serving, remove from the fridge and form its tin and place on a plate.

5). Blitz the strawberries in a food processor, then push through a sieve to remove pips. Add the icing sugar to sweeten and mix until dissolved. Slice all of the remaining strawberries and add them to the strawberry sauce/puree.

6). Crush the meringues into small and medium-sized pieces (you want it a bit chunky!) and cover the top of the cheesecake with them. Pour over the strawberries in strawberry sauce/puree.

7). Done and serve!.

Enjoy! Hope you guys like it!

one slice won't be enough!

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Have a beautiful weekend ahead!

Lots of love,

@lputriasih

no-bake chocolate rolo cheesecake.

Hello again, No-Bake Cheesecake!

After more than two months haven't made any cheesecake recipe (you know I used to make cheesecake a lot!), now I'm back with a super delicious one! Honestly I've been craving this for sooo long... No-Bake Chocolate Rolo Cheesecake!

ROLO! Have you ever heard about it or even tried it before???

Rolo is a brand of truncated-cone-shaped chocolates with a caramel centre. In a short phrase, you can sum it up as a "Chewy Caramels in Milk Chocolate"! Sooo yummy! I started to eat it for the first time and I just couldn't stop at just one bite!

I always love how cheesecake taste. One important thing about making a no-bake cheesecake is that you have to make the crust as well! aaand.. you have to make a delicious one! They will give you that crunchy part - and it's gonna be sooo good when it finally combined with the cheesecake filling itself. The texture of the filling is so light and creamy. An absolute perfect combination. And to make the topping more chocolatey and flavourful, I added a bit of chocolate whipped cream frosting and also... the most important stuff with caramel inside: ROLO!.

This is so incredibly easy to make! But make sure that you make it one day in advance (if you wanna make it for a party or send it as a gift), because you have to chill it for at least 5 hours or better overnight. I always set my cheesecakes overnight till they are able to be sliced perfectly.

Craving for cheesecake already???

Go try this recipe guys.... Here it is to follow!

Making one circle pan (20-23 cm).

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream

Directions:

1). In a large bowl, mix together the crushed biscuits and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. 

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the chocolate whipped cream frosting and assembling:

Ingredients:

460 grams confectioners' or icing sugar, sifted
226 grams unsalted butter, room temperature
1 tablespoon milk or water
3 tablespoons chocolate sauce (store-bought) or melted chocolate
Rolo, for decoration

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down sides of the bowl as needed. Add milk and chocolate sauce/melted chocolate, beat to combine. Then, on high speed, beat frosting until it's light and fluffy (about 5 minutes).
3). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge), pipe around the edge. Sprinkle on some Rolo's pieces or decorate in any other way you fancy.
4). Done and serve!.

Cut a slice and enjoy!

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Have a beautiful day ahead!

P.S.: I have made many No-Bake Cheesecake recipes to date! If you wanna have a go, then find them here: Cheesecakes' Recipes! Hope you guys enjoy them all!

Lots of love,

@lputriasih

no-bake snickers cheesecake.

How I love SNICKERS!

Proudly to say, I just made THE BEST NO-BAKE CHEESECAKE (in my version) so far! 

Firsty, the inspiration came up when I was in the supermarket the day before. I accidentally saw that Snickers were on a big discount! :p. Hmm, not even thinking about it, I directly put them in my plastic bag then brought them into the cashier. 

SNICKERS!

If you have been following my blog for a while, you know for sure that I really love making cheesecake for some reasons. No-Bake Salted Caramel Banoffee Cheesecake, 3-Ingredients Oreo Cheesecake Truffles and Nutella-based Strawberry Cheesecake were already a check list!.

i love this 'whole-cake' look! how gorgous! 

This time (after realizing I haven't baked any cheesecake this month), I made this delicious No-Bake Snickers Cheesecake!. With a combination of buttery crust, cream cheese, Snickers and a drizzle of melted dark chocolate as topping, this no-bake dessert is a must try! The crust is indeed buttery yet crunchy. The filling is soo light and creamy. It has a perfect texture you'll absolutely love!

And if you are a big fan of peanut butter, Snickers isn't a mistake. (you're guaranteed for this!). It contains chocolate, nut and nougat, and has a super rich texture (so nutty, so fudgy!). That's why all peanut butter lovers will definitely love it... and when it added to a cheesecake, it's a pure indulgence. Let's try this everyone! I would love to see you making this! :)

Here's the recipe to follow!

Making one circle pan (20-23 cm).

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream

Directions:

1). In a large bowl, mix together the crushed biscuits and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. 

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the topping and assembling:

Ingredients:

200 gr dark chocolate, melted
1 pack Snickers (ca. 350-400 gr), cut into squares

Directions:

Sprinkle the chopped Snickers over the cheesecake until it all covered. Gradually drizzle/pour the melted dark chocolate over it. Yummy! We're done and let's serve.

Anyway, you can decorate it any other way with your own creativity! And besides of melted chocolate, you can also cover the top with ganache or even (salted) caramel sauce.

Cut a slice and enjoy!

heaven on my plate!

P.S.: thank you soo much everyone - for all the 'LIKE' on my Facebook Page! It really means a lot for me. And I update it each day, so if you wanna see more of my bakes or anything comes up with baking thing and baking stuffs, you can find me there!

https://www.facebook.com/lputriasih

Thank you! :)

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Lots of love,
@lputriasih

no-bake salted caramel banoffee cheesecake.

I need something to accompany me studying while watching tennis later on! Hmmm... this thought brought me to make a new dessert, which it finally came up with a No-bake Salted Caramel Banoffee Cheesecake. This cake combines salted caramel sauce, banana, cream, crumbs and cheesecake flavours together, and it's just perfect. Making a cheesecake is probably one of many foodbloggers' favourite too! (because honestly we don't need so many ingredients, especially a no-bake one), and that's why you see I've made cheesecake so often recently... and this time, I wanna try another one with banoffee.

I'm very satisfied with the result.. love the cheesecake which is so fluffy, smooth and has rich texture. Love the caramel sauce.. even a salted one like this (I began to start loving caramel by eating a caramel popcorn as kid), and I'm soo excited to make another caramel desserts in the future. 

So, to the delight of your family, you can try this recipe for every special occasions!

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

600 grams cream cheese, room temperature

1 1/2 cups sweetened condensed milk (depends on how much you like sweets)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Directions:

1). Put graham crackers in a a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2). Pour crumbs into a medium bowl; stir in sugar and melted butter. Stir until well combined.

3). Press the crumb mixture into a 20cm springform pan, press flat. Chill crust in the freezer for at least 10 minutes while you make the filling.

4). Use a hand mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract.

5). Pour the filling into the crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm (at least 5 hours or even better overnight!). 

6). Unclasp sides of pan, and remove the cheesecake.

For the salted caramel sauce and assembling:

Ingredients:

1/2 cup brown sugar
1/4 cup double cream (heavy cream)
2 tablespoons unsalted butter, room temperature
pinch salt
1 teapoon vanilla extract
2 ripe bananas, sliced

Directions:

1). Mix the brown sugar, double cream (heavy cream), butter and salt in a saucepan over medium-low heat.
2). Cook while whisking gently for about 6-7 minutes. until it gets thicker.
3). Add the vanilla extract and cook for another minute to thicken further.
4). Turn off the heat, cool slightly and drizzle the sauce slowly over the top of the cheesecake which already topped first with sliced bananas.
5). Serve directly (or you can also refrigerate it one more time - 30mins/1 hour- if you wanna make the sauce completely cooled and set!).

Enjoy!
Have a blessed day everyone!

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Lots of love,
@lputriasih

nutella-based strawberry cheesecake.

How I miss strawberries!

Recently I've been working with so many chocolatey recipes, and now I'm back to strawberries!

Firstly I came up with an idea to use my Nutella, which is only 2-3 teaspoons left in the jar. Then I realized that I still have strawberries and cream cheese in the fridge which I bought the day before yesterday. So, what's better than a no-bake Nutella-based Strawberry Cheesecake?? 

YES! This cake is a delicious summer dessert, but it's perfect for all occasions. I looove the taste that strawberries, cream cheese and nutella are combined together as one. It would be amazing to have a slice of cheesecake after a busy and tiring day... right?

I developed the recipe from Joy Of Baking and Martha Stewart, but actually there are sooo many kind of strawberry cheesecake's recipes in the world and they're all different. But probably, those are two of my favourites.

So, here's the recipe if you wanna give a try!

For the Nutella-based:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

2-3 tablespoons Nutella (if you really love it, you can add more!)

For the cheesecake filling:

Ingredients:

452 grams cream cheese, room temperature

1 1/4 cups sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Directions:

1). Put graham crackers in a a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2). Pour crumbs into a medium bowl; stir in sugar, melted butter and Nutella. Stir until well combined.

3). Press the crumb mixture into a springform pan, press flat. Chill crust in the freezer for at least 10 minutes while you make the filling.

4). Use a hand mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract.

5). Pour the filling into the crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm (at least 3 hours or better overnight!). 

6). Unclasp sides of pan, and remove the cheesecake.

7). Decorate the top with sliced strawberries in your favourite form.

It's done!

Now you can cut it and take a slice...

Enjoy and hope you like it as much as I do!

Any idea for Valentine's Day dessert???

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Lots of love,

@lputriasih