No-Bake Oreo Cheesecake (Glutin Free)

I had tried so many times to make a no-bake cheesecake, and I also failed so many times.
My cheesecake doesn't set, the texture is just like a thick cream.
I keep searching for the demonstration of making it, and I finally found on Allrecipes channel.
I substituted the cream cracker base to the Oreo base.
In this recipe, I mix the Oreo cookies with some cream crackers.
It is because I don't like it too sweet.
And then for the topping, I just simply put some Oreo cookies on top.
It is totally up to you and what you like.

Here is the ingredients you need, and just follow the methods......

Ingredients:
For the base:
35g Oreo Cookies (whole cookie with cream filling)
30g Cream Crackers
30g Packed Brown Sugar
1/4 tsp Ground Cinnamon
50g Butter, melted
For the filling:
250g (1 package) Cream Cheese (I'm using Philadelphia)
5ml Lemon Juice / 1tsp Vanilla Extract (optional)
235ml (1 cup) Heavy Whipping Cream, room temperature
30g Castor Sugar
30g Oreo Cookies (whole cookie with cream filling), crash
For the topping:
4 pieces of Oreo Cookies (separated and remove the cream filling)

Methods:
For the base:
1. Put the cookies and crackers inside a ziploc bag, punch it with a rolling pin until its becomes crumb. If you have a food processor, you may just work with it.
2. In a small bowl, stir together the cookie crumbs, brown sugar and cinnamon.Add melted butter and mix well. It will become like a wet sand.
3. Press the wet crumbs into the bottom of an 8 inch springform pan evenly with hands, to make it more pack, you may use a glass to help. Chill in refrigerator until firm, around 30 minutes.
For the filling:
1. In a mixing bowl, beat the cream cheese and lemon juice/vanilla extract together until soft.
2. Add whipping cream and beat with an electric mixer until the batter becomes thick.
3. Add the sugar and continue to beat until STIFF.
4. Finally add the Oreo crumbs, combine with spatula or wooden spoon slowly.
5. Pour the mixture into the chilled base, and top with the Oreo cookies.
6. Chill it at least 4 hours. For best result, chill it overnight.

Fettuccine Alfredo

One of my favorite pasta, fettuccine with Alfredo sauce!
I like the buttery and cheesy flavor and also the creamy texture of the sauce.

When first put inside your mouth, you couldn't imagine how heavenly is it.
But the thing is, how to make it in a simple way? And all the ingredients which already got in your hand?
So here I came out the easiest recipe for you......

[2-3 serves]
Ingredients:
1/2 pack of Fettuccine
1 1/2 tbsp Garlic, finely chopped
2 tbsp Butter
2 1/2 cups Heavy Cream / Hull-Fat Cream
3/4 cup Parmesan Cheese, finely grated
1 tbsp Italian Herbs (rosemary, oregano, basil, marjoram, thyme, savory)
Salt & Pepper to taste

Method:
1. In a pot of boiling water, add a pinch of salt and some oil. Add in the fettuccine, cook about 10-13 minutes until it cooked.
2. Drain the cooked fettuccine in a net, set aside.
3. Melt the butter in a small sauce pan, add in garlic and stir well.
4. Pour over the cream, let it simmer about few minutes.
5. Sprinkle the Parmesan cheese into the simmering cream, stir it until a bit thicken.
6. Finally add in the spices, salt and pepper. Combine well.
7. Put the cooked fettuccine on a plate, pour over the sauce on top.
8. Serve.

Review - Cream Cheese Pound Cake

I have some remaining cream cheese in my fridge since last time I made a cream cheese frosting for my cupcakes. 

So today I'm doing a review of the Cream Cheese Pound Cake from Joy Of Baking.

This is my very first time to make baked cheese cake.

Normally I just gonna use cream cheese for cold desserts, like no-bake cheese cake or cream cheese frosting.

And this time, although it is not 100% cheese cake, but you can say it is a half cheese half butter cake.

The texture of this pound cake is soft and the taste is so rich. 

The original recipe is about for 12-14 people serves, it is a very large cake. So I had cut off the recipe component to 1/3, and I didn't use lemon zest because it is optional. If you want the original one, you can refer to cream cheese pound cake (Joy Of Baking).

Ingredients:

130g  All Purpose Flour

1/3 tsp  Baking Powder

1/4 tsp  Salt

113g  Unsalted Butter, room temperature

75g  Cream Cheese, room temperature

183g Castor Sugar 1 tsp Vanilla Extract 2 Large Eggs, room temperature Methods: 1. Preheat oven to 350°F or 180°C. 2. Mix flour, salt, and baking powder together, set aside. 3. Beat the softened butter and cream cheese together, until its very light and fluffy. 4. Add sugar into the cream cheese mixture, add gradually, little by little. Beat about 2 minutes, until very well combined. 5. Add in eggs, one at a time. Beat about 3 minutes until creamy. 6. Add vanilla extract and beat to combined. 7. Add the flour mixture into the battle, divide 3 times to fold it. Beat it until well combined. 8. Pour the battle into a 22x12cm rectangle pan, put it in the preheated oven for 30-40 minutes, or until it set.