This recipe is originally from Martha Stewart site, but I follow the instructions from Home Baker, as she already reduced all the ingredients needed :)
Very simple and easy to make, yet taste so good. I slightly over baked this batch, but luckily it doesn't effect anything. Just a little rustic brown in some edges :P It shaped a little un-even as I don't have the skill to make pretty-looking cake. However, I don't regret to re-make and re-post this cheesecake. It's delicious! My younger son eats two cups in a row :D
Mini Oreo Cheese Cake
source : Happy Home Baker
15 Oreo cookies (9 leave as whole, 6 remove cream and coarsely chopped)
250 gr cream cheese, room temperature
50g sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten, room temperature
60g sour cream (I use plain yoghurt)
Method:
- Preheat oven to 135 Degree Celsius
- Place one whole cookie in each of the 9 cupcake case
- Beat cream cheese with an electric mixer, medium speed, until smooth
- Add in sugar, beat until just combined
- Add in vanilla extract, and then gradually drizzle in the egg, beat to combine, scrape down the sides of the bowl when necessary
- Add in yoghurt, mix well.
- Lastly, add the chopped cookie, fold with spatula
- Fill each cup about 3/4 full. Bake about 20-25 minutes until the filling is set and not jiggly. Let it cool completely. Refrigerate for at least 4 hours or overnight
