Second attempt making this Oreo No Bake Cheesecake and it turned out sucessful both times!
Recipe used was from Cook Kafemaru on Youtube (here)!
I altered her recipe slightly, since the cream cheese bars here come in 250g packs. In my case, I used 250g of cream cheese and 250g of heavy cream (38% fat) instead of the quantities originally stated. Personally, I prefer cheesecakes that have a more tangy flavour and 2 tsp of lemon juice was not enough to produce the taste I wanted. I added 4 tsps instead.
A small note is that on adding the lemon juice, the cheese might curdle slightly due to the acidity. My advice is to add the juice in batches, ensuring that you have mixed well before adding the next batch in.
Another thing to note is that your whipped cream should be whipped to form solid/stiff peaks. Anything lesser than that will result in you getting a watery mixture that might not solidfy well.
That being said, this cheesecake is one with a mousse like texture, creamy and soft. For those looking for a cheesecake with a slightly more solid texture, this recipe is not for you!
You can store this cheesecake in both the freezer or the fridge. It takes about 10 mins or so for a small slice of this cheesecake to thaw if kept in the freezer. Without thawing, the cheesecake feels a little like ice cream. Personally, I find the aroma and flavour of the cheeecake the strongest when thawed/kept in the fridge.
Side note: Just got my Tupperware Ultrapro Loaf Pan yesterday! Probably going to experiment with it real soon – when I can think of what to bake.