Those that know me know that I have a love for all things miniature, especially when it comes to food, and so when I stumbled upon a recipe for mini oreo cheesecake (which itself was from Martha Stewart’s cupcake book), you could say I was excited. Now on further reading of the recipe I realised the oreos themselves weren’t miniature, but rather the mini was in reference to the cheesecake, slightly less excited but not enough to put me off creating them. So after work I headed off to the shops to buy the whopping 4 eggs I needed for the recipe. After some imperial to metric conversions I decided that 1 kilo of cream cheese was a tad too much for me to purchase, so I halved the recipe. Below is my interpretation of the linked recipe above:
Ingredients
18 Oreos (just short of a whole pack – the one with two rows inside)
500g of cream cheese
1/2 cup of sugar
Splash of vanilla extract
2 eggs
(the original recipe had sour cream, however after some searching, other recipes didn’t include it – so I felt I could leave one fatty ingredient out)
Preheat oven to 135 degrees Celsius. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole Oreo in the bottom of each cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Finished product – may have got it out the fridge a few hours too early, but it was tasty none the less.
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