INGREDIENTS:-
CRUST BASE
125GM PLAIN FLOUR
50GM BUTTER
1/4TSP BAKING POWDER
50GM SUGAR
1 EGG
CHEESE FILLING
650GM CREAM CHEESE (ROOM TEMPERATURE)
120GM SUGAR
30GM PLAIN FLOUR
4 EGGS
125GM PLAIN YOGURT
50GM OREO COOKIES (SMASHED)
1TSP VANILLA ESSENCE
METHOD:
CRUST BASE
1/ CREAM THE BUTTER AND SUGAR TILL CREAMY.
2/ ADD IN THE EGG A LITTLE AT A TIME TILL EVENLY MIXED.
3/ ADD IN THE FLOUR AND BAKING POWDER AND MIX INTO A DOUGH.
4/ PUT ASIDE FOR ABOUT 20MINS FOR IT TO REST.
5/ THEN ROLL OUT THE DOUGH AND LAY INTO A 9" SPRINGFORM TIN.
6/ BAKE AT 175 DEGREE C FOR ABOUT 20MINS.
7/ REMOVE FROM OVEN AND LET IT COOL.
CHEESE FILLING
1/ BEAT CREAM CHEESE WITH SUGAR TILL CREAMY.
2/ ADD IN THE VANILLA ESSENCE AND MIX WELL.
3/ ADD IN THE EGGS (1 AT A TIME UNTIL FINISHED).
4/ ADD IN THE PLAIN FLOUR AND MIX WELL.
5/ ADD IN THE SMASHED OREO COOKIES AND MIX WELL.
6/ POUR IN THE YOGURT AND MIX WELL.
7/ POUR THE CHEESE FILLING INTO THE BAKED CRUST AND STEAM BAKE FOR ABOUT 1 HOUR 10 MINS OR UNTIL CENTER IS ALMOST SET.
8/ LEAVE IN THE OVEN FOR ABOUT 30 MINS (OVEN SWITCHED OFF) AND THEN REMOVE FROM OVEN.
9/ TOP THE CHEESECAKE WITH EXTRA SMASHED OREO COOKIES (AMOUNT TO YOUR OWN REFER).
10/ LEAVE THE CHEESECAKE TO COOL BEFORE PUTTING INTO THE FRIDGE.
11/ THE CHESSECAKE SHALL BE SERVED CHILLED.
OREO CHEESECAKE AFTER BAKING
AFTER PUTTING THE SMASHED OREO COOKIES
