Thursday, 6 September 2012

当老鼠爱上Oreo芝士蛋糕(Creepy Critter Cheesecake)

那天坐在ward clerk旁边,她忽然转身问我,有蛋糕吃吗?我说现在没有,回家做了明天就有。是咯,好像最近没什么做蛋糕了,但是真的不懂要做什么蛋糕才好。想想,好像要Halloween了,是时候找找Halloween蛋糕食谱了。上网游览一番,竟然发现这个很有趣的芝士蛋糕。

那几只老鼠看来容易但是还真的难倒我了。我家里没有黑色的糖粒,以为用苦甜巧克力就可以很像了,但是strawberry沾了巧克力竟然一点也不像老鼠。怎么办,家里又没有黑粉/糖之类的的装饰品来给老鼠makeup 一下,快点叫老公带我去附近的商店碰碰运气。在店里转啊转,其他颜色的糖粒都有,黑色大大粒的珠子也有,小的倒没看到。失望的掉头走了,哎。。竟然发现仅有的一罐黑亮粉被遗弃在另一边的架子上,哇,幸好没有头底底的走掉,还有回头一望,才会kap到这一罐,算没有白走一趟。

最怕玩巧克力,玩到桌子很乱很乱。。我家老公又一直问我好了没有,可以吃了没有。哎呦。。真的很乱。。。 哈哈。。。老鼠也给我做到很乱,管它了,一只黑黑的明白那是老鼠就是咯!


1 1/2 cup(s) ground chocolate wafers (I used 2 pkt of Oreo, discard the cream filling ~ get about 200g crumbs )
4 tablespoon(s) sugar (I used 2 Tbs)
5 tablespoon(s) butter, melted ( I used 100g)

500g cream cheese, softened
1/2 cup(s) sugar
2 large eggs
1/2 teaspoon(s) grated orange zest
1/2 cup(s) sour cream ( I used cream friche)
Yellow food coloring


1. Heat oven to 180C. Grease a 9-inch tart pan with removable bottom.

2. Combine cookie crumbs, sugar, and melted butter in a medium bowl and stir well. Press crumbs evenly onto bottom and sides of prepared tart pan. Bake until fragrant and lightly toasted, about 7 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 160°C.

3.Beat cream cheese and sugar in a medium bowl, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream and beat until just blended.

4. Add 4 drops of yellow food coloring and stir well to blend. Remove 1/2 cup of the cheesecake batter and place into a small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into a resealable bag.

5. Pour light yellow batter into baked tart crust and smooth top. Snip a very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the cheese holes. Bake tart until lightly puffed and center is just set, 30 to 35 minutes. Transfer to a wire rack; cool completely. Refrigerate at least 2 hours before serving. Serve with chocolate mice.

Chocolate Mice
8 large strawberries, stems removed
Sliced almonds
Dipping chocolate
1/2 cup(s) black decorating sugar (I used
Yellow and brown candy-coated chocolate-covered sunflower seeds( I used yellow fondant)
Slivered almonds
Black licorice laces (I used dark chocolate pipe into “C” shape and set aside. Chocolate will set after 5-10 minutes )

Line a cookie sheet with wax paper. Trim a small piece from one side of each strawberry so they can rest horizontally on wax paper.

Insert 2 sliced almonds — about 1 inch from pointed end of strawberry and about 1 inch apart — to make the ears of the rat.

Follow heating directions for dipping chocolate. Insert a fork into the large end of a strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly.

Sprinkle with black sugar to coat and transfer strawberry to prepared cookie sheet.

Add yellow candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining 7 strawberries. Refrigerate mice until ready to serve.

Make a hole with a toothpick or sharp knife in back side of a chocolate-covered strawberry and insert the “C” shape chocolate for the tail. Repeat with the remaining 7 strawberries. Serve with Creepy Critter Cheesecake.

Recipe adapted from : Redbook