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MasterChef 2010 – Series III – Audition – Cookies n Cream Cheese Cake

Its not often that one gets to live a dream, and maybe change ones life to that “passion” that they have in life. I was given a small glimpse of this today as I attended an audition for MasterChef 2010. Before attending I received a phone call advising that I had been chosen out of all the applications submitted about Australia for an audition, after much deliberation and a little influence from my mother a recipe was chosen.

Canon EOS-20D with 70-200mm, 146mm @ F/2.8, 1/40sec

Canon EOS-20D with 70-200mm, 146mm @ F/2.8, 1/40sec

The item that I prepared to take in for the audition was a Cookies n Cream Cheese Cake, with Philadelphia Cheese and Oreo Biscuits. Total cost of ingredients was about $35 .. $7 went to the white chocolate, sorry I love to cook with quality ingredients

Unfortunately I was eliminated at the first round however I am happy and grateful to have been selected for an audition and I wish all applicants the best of luck, it will be interesting if any of those who auditioned with me make it through to the show,

Until the next photographic adventure ….thats all for now: Brett Robson – Freelance Photographer


  • Jo K November 4, 2009

    well l got through to the second audition in brisbane but then unfortunately not through to the top fifty in sydney…my answer to all this is the competition was extremely high, however l made a fantastic poached pear and chocolate flourless chilli and cayene pepper torte! lt was a great expereince! and your cheesecake looks yum, well done!

  • Fatima December 26, 2011

    We didn’t know the recipe of the cake …… I want the recipe can you plzzz put how do we make it

    • admin January 11, 2012

      This recipe came from called “Simply Heaven” which was put out by “Philadelphia” the cheese company, its in Volume 1 – Page: 130.

      Serves: 15 Preparation time: 20 mins Cooking time: 5 mins Difficulty: Easy – for beginners

      350g OREO Original Cookies
      80g butter, melted
      375g PHILADELPHIA Block Cream Cheese, softened
      1/2 cup caster sugar
      1 tsp vanilla
      1 cup cream
      3 tsps gelatine, dissolved in 1/4 cup boiling water
      200g white chocolate, melted, cooled slightly
      Strawberries, for decoration
      Extra OREO Original Cookies, broken for decoration, if desired

      1. Place 250g of the OREO cookies in a food processor and process into fine crumbs. Add the butter and
      process to combine. Press the mixture into a greased and lined 18cm x 28cm slice pan and chill.

      2. Beat the PHILLY, sugar and vanilla with an electric mixer until smooth then beat in the cream.
      Stir through the gelatine and white chocolate.

      3. Roughly chop the remaining cookies and stir through the filling, then pour over the OREO cookie
      base. Refrigerate 3 hours or until set. Cut into traingles (or rectangles..which is what we did)
      and decorate with strawberries and extra OREO cookies. Serve immediately. .

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