Junior Cycle Home Economics Recipe and Evaluation Handbook 26 Mini Oreo Cheesecake Learning Intentions
✰ Use a variety of preparation and cooking techniques to make this dish.
✰ Apply appropriate hygiene and safety rules when making this dish.
✰ Demonstrate creative skills in serving this dish attractively.
✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.
Equipment Serves: 2 40 mins
+ extra for refrigeration
Perfect dish for all class lengths. Ingredients BASE:
10 Oreo cookies 30 g butter
FILLING: 4 Oreo cookies
200 g cream cheese/ mascarpone
100 ml double cream 30 g caster sugar 1 tsp vanilla essence
TOPPING:
remainder of carton of cream/grated chocolate/ a portion of the base held back to sprinkle on top
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Weigh and measure all ingredients.
3. To make the base: Place the Oreos on the chopping board and use the rolling pin to crush them into crumbs/place in a partly sealed food bag and crush using rolling pin. (Do not fully seal the bag as this can cause it to burst. The bag can be washed out afterwards and reused, to avoid waste.) Melt the butter over a gentle heat in the saucepan, taking care not to burn it. Remove from the heat and mix in the crushed Oreos. Stir well and leave aside.
4. To make the fi lling: Chop the Oreos into small pieces or crush as before. Add cream cheese, cream, sugar and vanilla essence into a mixing bowl and whisk on a high speed until combined and thickened slightly. Stir through the Oreos mixture.
5. Take the serving glasses to the table. Place a small amount of the base in the bottom of the glass and push it down with the back of a spoon. Carefully spoon a generous amount of the fi lling on top. Repeat the process, adding another layer of cookies and fi lling until it is all used.
6. Whip the remaining cream until it has doubled in size and is forming stiff peaks. Spoon or pipe onto the top of the mixtures in the glasses. Sprinkle reserved base or grated chocolate over the cream.
7. Place the cheesecakes in the fridge to set. This takes about two hours and could be done at home or the cake could be collected at the end of the school day.
8. Serve it as is after setting. UNIT 4 103
Chopping board(s) (colour-coded), sharp knife, weighing scales, measuring jug, rolling pin, sealed food bag, saucepan, mixing bowl, wooden spoon, electric whisk, two serving glasses, piping bag, cutlery, two large plates (for cutlery).
TOP TIP
Alter the recipe: double the ingredients and make it in a cheesecake tin, or make small
cheesecakes in cupcake cases. Add mint essence to the filling and use mint-flavoured Oreo cookies. The options are limitless!
TOP TIP
This is a great opportunity to try out your piping skills. Your teacher will show you how to assemble a piping bag. Practise your piping skills on a plate first before moving on to your dessert.
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