Oreo Cheesecake

oreo cheesecake wp(2)

I was not a cheesecake person until I happened to try it myself at home. After a disastrous first attempt at making mini cheesecakes couple of years back, I gave up on it completely until I tried it again few weeks back. Sally’s baking addiction is one of my favorite blogs for desserts. I have tried many of her recipes and found them simple and fool proof. I recently tried the blueberry swirl cheesecake from her blog and loved it.I tried again with this Oreo cheesecake and it came out really well. I looked at various blogs for inspirations and finally ended up on this recipe. I followed the water bath technique that sally uses in her cheesecake to give it that beautiful texture. Now to the recipe :


For the base:

  • 9 to 10 oreos
  • 2 tbsp butter

For the cheesecake filling:

  • 16 oz cream cheese (at room temperature)
  • 1/4 cup sugar
  • 2 eggs at room temperature
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • a pinch of salt
  • some Oreo crumbs from the base mixture


  • around 6 to 8 Oreos (or)
  • Chocolate ganache


Pre heat oven to 350 Degrees

Line a 8 inch spring foam pan with parchment paper and set it aside

Crush the Oreos in a food processor and make a fine crumb. Mix in the melted butter to the crumbs and make a cheesecake base by pressing the crumbs to the bottom of the pan in an even layer. (Reserve 1 to 2 tbsp of the crumb for the filling)

Bake the base for 10 to 12 mins and set it aside to cool.

Now lets make the cheesecake filling. In a large bowl, beat the cream cheese (at room temperature) until smooth. Then add the sugar and beat the mixture until it is smooth and creamy.

Add the eggs one at a time and beat until it is properly incorporated.

Then, add the vanilla extract, sour cream to the mixture and mix until it is combined.

Add the cheesecake filling to the pan, reserving 1/4 cup of the cream cheese filling to be used later.

Now sprinkle the oreo crumb that you have set aside on the top and add the remaining 1/4 cup filling and make any pattern of your choice. I made a swirl pattern and then mixed everything to create somewhat a messy patternšŸ™‚

Bake the cake in a water bath for 45 to 50 mins. After 45 to 50 mins, leave the oven door open and leave the cake pan inside the oven for an hour.

Once done, refrigerate it for 4 to 5 hrs or even overnight. Serve with some oreos topped on the cheese cake. You can also drizzle some chocolate ganache for extra deliciousness.


You make a water bath, by placing the spring foam pan inside a larger pan filledĀ  with hot water. The larger pan must have about 1/2 to 1 inch of hot water.

oreo cheesecake wp(1)

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Kovakkai /Tindora/Ivy gourd rice

kovakkai rice(2)

This post is dedicated to my aunt who is one of the best cooks I know. The recipe is hers, and for a change I did not make any changes to the recipe and followed it to the T. We ended up with a delicious lip smacking rice. As kids, me and my sister always used to get excited when we go to our aunt’s place because we know that she would have a spread of delicious food prepared for us. She loved to cook and more so, loved to feed her guests! I can still remember how we used to ask her to make her famous eggless date and walnut cake when ever we go there. I cannot think of any recipe that she hasn’t mastered yet.I am hoping to share more of her recipes in future. Thanks for all the yummy food you’ve cooked for us perimašŸ™‚ You are my inspiration and I wish I could cook as well as you do!

Now about the recipe. This makes a great recipe that you could cook for guests or on a special weekend when the whole family is gathered for lunch. If you want to be extra indulgent go ahead and deep fry the kovakkai/tindora. It gives the dish some crunchiness and makes it extra special. But if you want to make it healthy, you can saute it and add it to the rice.I have done both and they both are equally good.Ā  I have deep fried them in this picture as I was making it for the new member in our family, my bil who was visiting us for the first timešŸ™‚ Enjoy this with some crispy papads and a raitha.


Masala paste:

  • 2 tsp coriander seeds
  • 1/2 tsp peppercorns
  • 2 small pieces cinammon
  • 1 elaichi
  • 1 bay leaf
  • 4 to 5 red chilies
  • 1/4 tsp cumin seeds
  • 1/2 cup coconut
  • 3 garlic cloves
  • 1/2 inch piece ginger
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida

For the rice

  • 1 1/2 cup rice ( I used basmati rice)
  • 250 grams kovakkai/ivy gourd chopped or slit lenght wise
  • 1/2 cup peas
  • 1Ā  finely chopped onion
  • 2 green chilies slit
  • 5 to 6 curry leaves
  • 1 to 2 tbsp oil
  • extra oil (If deep frying)
  • salt to taste


Cook rice and set it aside to cool. My water to rice ratio for cooking the rice is 1:2. You can spread the cooked rice in a big plate so that they cool faster and don’t form lumps.

To prepare the masala paste, dry roast all the ingredients listed for the masala paste except (garlic, ginger, turmeric and asafoetida) until you get a nice aroma from all the spices and the coconut starts turning golden. (Do no burn the coconut). When done, grind everything along with the garlic, ginger, turmeric, asafoetida and little water. Set this aside.

Deep fry the chopped/sliced kovakkai/ivy gourd and set it aside in a paper towel to remove the excess oil. Alternatively, saute them in couple of tsps of oil until they are cooked and soft.Set it aside.

Now take a large wok or pan, add 1 to 2 tbsp oil/ghee and add the curry leaves, green chilies and saute for a minute. Then add finely chopped onions and saute until the onions start turning golden brown. Then add the ground masala paste and peas to the onions and saute them until you see oil separating from the sides. The peas will also be cooked by then.

Now add the cooked rice, salt as needed and mix well. Add the deep fried or sauteed kovakkai/ivy gourd to the rice and mix everything well until the vegetable is distributed evenly.

Serve hot with some papads/ raitha.

kovakkai sadham

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