Archive for the ‘Canada’s Best Cheesecake’ Category

I created a cheesecake. Well, if it can be called a cheesecake. It’s the kind of fridged cake with gelatine. Maybe the word mousse cake would describe it better.  Well, whatever it is, it turned out super! I’m quite the gelatine master and I think with gelatine you can make cake filling with any flavor. I decided to go for mint. My original idea was to make cheesecake with Oreo-cookies bottom and mint mousse filling. The only problem was, I couldn’t find any mint. After wondering what else might go with Oreos, I decided to go for Canada’s Best Maple Syrup. And so, here it is – Canada’s Best Cheesecake. Apologizes for the lack of pictures, only this last piece was still standing when I got to the photo-shooting part.

Canada's Best Cheesecake

Canada’s Best Cheesecake (my cake pan is ⌀ 20cm)

175g   Oreo-cookies
60g   Margarine

2   egg whites (large)
4   gelatine leaves (mine are 12 to 1l of liquid, also you need enough gelatine for about 3 1/3dl of liquid)
2   egg yolks
100g   maple syrup
150g   cream cheese, unflavored
200g   whipping cream

1. Crush the cookies well (with filling). Melt the margarine. Add the melted margarine into the cookie crumbs and mix together. Place a piece of baking sheet on the bottom of a round cake pan (about ⌀ 20-24cm, with removable bottom) and tap the cookie mixture evenly in. Refrigerate.

2. Place the gelatine leaves into cold water. Separate the egg yolks and whites into two bowls. Foam the egg whites really fluffy. Add the maple syrup and cream cheese into the egg yolks and whisk lightly ’till smooth.

3. Whip the cream. Bring some water to boil. Take the gelatine leaves out of the cold water and squeeze dry. Place them into a cup and add about 1/2dl boiling water on them. Mix ’till dissolved. Add the dissolved gelatine into the yolk-syrup-cheese mixture mixing all the time.

4. Then add the whipped cream and mix ’till even. Finally fold in the foamed egg whites. Pour the mixture onto the cookie bottom and fridge for overnight, or at least 5 hours ’till solid. Remove the ring, cut the pieces and enjoy with some more maple syrup. Absolutely delicious, and so fluffy. Love the structure!


Ps. Got to be also a confectioner in my bakery today. Was nice, though quite dangerous, when one can eat all the little leftover cake edges and ruined Berliners. Mmmm.. Can’t wait to do that again!

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