I made this cheesecake twice for 2 consecutive days. & for the first time in my kitchen I used a 9-inch springform pan! I don't know if this convince you, but I did it again (&doubled the recipe) simply because my first attempt at it was excellent.

I just love how I find myself chewing on those melty caramel and nougats. Even my brother agree that this's an interesting approach! Thick oreo crust, mars bar, and even the nutella swirl which was only slightly noticeable.

I shot some pictures of my first one but were unfortunately, rejected by the food galleries. I was really upset because I had never felt like there was such a NEED to share something so good with you before. I even proudly proclaimed that it can win the Nobel prize award on facebook! I mean ...

just kidding...... HAHA.

But the rejections were good lessons, because it made me realised that I'd been compromising the kind of pictures I shoot recently as a result of my enthusiasm to update my food blog. That's why I've decided that from now on, I'd take greater pride in food photography! We all eat with our eyes first and I want what I make to appeal to you, especially when it is something this good. I deleted my previous post and the pictures to do a new one :)

I'll submitting my pictures later and I cross my fingers that Foodgawker & Tastespotting will both bring you here. I even planned my table with a little props before shooting the pictures.. Plus I got a MacBook Pro for my 17th birthday 2 weeks ago, this's the first batch of pictures I'm editing using iPhoto! ('d love to get photoshop one of these days) I don't think these photos are very impressive, but I will keep practicing until I produce better and better pictures.

Anyway, I'd like to apologise to any readers who have been constantly supporting this space but have problems commenting on my posts. I regret to say I really like my blog host and will not consider to move. I have a question though, if you can comment, please tell me your opinion.

When a recipe instructs you to cream butter and sugar (in a KitchenAid mixer), do you use the whisk or paddle?

(I personally prefer to use whisk if its a cake recipe and a paddle if its a cookie/brownie recipe. Is that right?)

A very very sinful but irresistible cheesecake recipe to keep! I cut into many slices, put them in some pretty boxes before giving away to my friends! I'm looking forward to their feedbacks :D

Nutella Mars Bar Cheesecake w Oreo Cookie Crust
recipe adapted from here
make 1 9-inch cheesecake

200g processed oreo cookies
60g melted butter

Combine cookies and butter, pressing them firmly on to the base of a 9-inch springfoam cake wrapped with aluminum foil.

2lb cream cheese, at room temperature
1/4 cup sugar
4 eggs
1/4 cup whole milk
1 cup heavy cream/condensed milk
a pinch of salt
2 1/2 cup of Mars Bars, cubed to small pieces
1/4 cup of nutella
1/4 cup oreo crumbs

Preheat oven to 165degreeC (325degreeF).

With a mixer attaching the paddle, whip cream cheese and sugar until smooth on medium-high speed, constantly scrapping down the bowl's sides. Add in the eggs, one at a time. When combined, pour in both milk, cream and salt. Don't over mix.

Stir in the oreo crumbs, then Mars Bars then pour into cake pan. Pipe nutella over the cheese batter & use a knife to give it a little swirl. Bake in water bath until just firm in the center. Mine took 80 minutes. Allow it to rest in the oven (with the doors opened) for an hour before keeping it in the fridge to chill overnight.