For some inexplicable reason, I had four blocks of Philadelphia cream cheese in the fridge. I have no idea why I purchased them, and why I felt the desire to purchase four?! Anyway, they were just sitting there, so I decided I’d better get my bum into gear and whip something up.
And what do you do when you have cream cheese? Make cheesecake. Naturally!
I don’t often order cheesecake when I’m out, because I’m always swayed by other types of desserts, and also because I’m very particular about my cheesecakes – I specifically like them fluffy, moist, with a thick base. Often, restaurant/cafe cheesecakes are too gelatinous for me, and not creamy or fluffy enough. Plus, it MADDENS me when they come out with loads of cheese and soooo little base (my fave part!).
Cheesecake isn’t that hard to make, and you can do it for waaay cheaper than buying it outside. So, might as well, right? :)
Well, first up is my Oreo-base cheesecake with chocolate swirl.
I must note that when I used 4 packs of cream cheese, I decided that there would be too much cheese. And I like lots of biscuit base, remember? So I used only half the mixture.
With the other half of the mixture, I made a Classic cheesecake.
I can’t decide which one I prefer!!! :P