A New Generation of Cheesecakes


Sometimes at the beginning of the day I would already have decided to stir up something in the kitchen.. Usually it’ll be fulfilled, after finding time in between school work or appointments, much like today – after a day-outing with friends and a night-skype date!

Today’s treat is what I think is an ingenious idea – “Upside-down” Cheesecake. It’s not your regular cheesecake, nor fruit upside-down cake (which I am NOT a fan of), but an upside-down cheesecake! It’s a regular cheesecake served upside down, with the cracker crust on top. Not only does it look prettier, but you won’t have to pick up the messy crumbs on your plate!

So here it is.. Presenting, for the first time ever… *drumroll* Cheese “Upside-down” Cake!

Oreo Upside-down Cheesecake

This cake was baked in a 7-inch circular cake tin. The original recipe below makes a 9-inch cake.

OREO UPSIDE-DOWN CHEESECAKE

INGREDIENTS:

2 packages (or more if required) Oreo cookies

1/3 cup melted unsalted butter

3 packages cream cheese (8 oz each), at room temp.

3/4 cup granulated (normal) sugar

5 eggs

1 cup sour cream, at room temp.

1 tsp vanilla extract

DIRECTIONS:

1. Separate the Oreo cookies into 2, put the sides without cream into big ziplock bag, and the creamy sides onto a plate.

2. Bash the cookies in the sealed ziplock into small pieces, using your bare hands, or a steak-crusher (depending on how much frustration you need to release). Pour the melted butter into the ziplock bag and mix butter and cookie crumbs thoroughly. Press the mixture onto the bottom of the cake tin.

3. Beat cream cheese and sugar with an electric mixer set on medium until they are creamy. Lightly beat the eggs and add them one at a time, mixing by hand (not the mixer because you won’t want to over-beat cheesecake batter). Add sour cream and vanilla and continue to blend well.

4. Break the remaining Oreos (I usually break each piece into 3, those are small enough) and add them into the batter. Pour mixture into crust in the cake tin.

5. Bake in a 180 degree Celsius oven for 50 – 60 minutes. During baking, do not open the oven door. If the top becomes too brown, cut out a piece of aluminum foil and quickly open the door and slip it onto the cake. After 50 – 60 minutes, the cake will be slightly wobbly in the middle, but it will set once cooled so don’t worry! Leave the cake in the oven for a little while, before moving it out and letting it cool further. Then refrigerate for at least 4 hours.

6. If you are using a spring-form pan, you can serve the cheesecake as it is. If you are using a normal spring-less pan, put your serving dish over it and slowly turn it upside down to get an upside-down cheesecake!

Bon Apetit!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s