Salam & Hi
Ahahahhah..yes it's cheesecake in cupcakes form!
I actually baked this on the same night with Strawberry Ripple cupcakes. Yes, I baked at night lar...kesian plak my Cheekyface if I bake during daytime......cannot tahan the smell from the oven nanti batal puasa plak :P. Anyway, these cupcakes were baked specially for Rozaimi-san and family who had invited us for iftar at their place...Thank you and we love you all lots! (Btw Yatie, we love your ayam masak merah ...sgt sgt marvellous!)
I found this recipe in Martha Stewart's Cupcakes book. It's a good book y'all! I just couldn't wait to try out all of the recipes soon! Actually, I had came across this book at MPH last year but I somehow put it back on the rack for no solid reason...sigh! So when I saw it again last month, I just grabbed it and never let go heheheh!
I think having this Oreo cheesecake in cups slightly save you some calories, if compared to having one whole slice on a plate; provided that you eat only one cupcake.
Question is, can you? hehehehe *evil laughs*....'cuz the best part of this treat is the oreo cookie on the bottom of each cupcake itself. It was like plunging your ultimate pleasure right to the bottom while savoring the oreo bits inside that smooth cream cheese in between....aaaaaahhhh.....HEAVEN!
Here's the recipe for grab!
Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (I used 2.5oz souffle cup where Oreo fit in nicely)
2. 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.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, 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.
Makes 30 (I used 2.5oz souffle cup where Oreo fit in nicely)
- Ingredients:
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
2. 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.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, 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.
I've got to admit that mine was baked at 375 degrees F, just because I thought that there was a typo in the recipe. So my cheesecakes seemed to be overbaked and they were slightly 'kemek' in side the souffle cups...sigh. Lessons learnt: Need to get the temperature right and fill each cup almost to the top!
As for the recipe, I personally think that the measurement and all is just perfect. But if you are an avid Oreo fan, you may add more oreo bits into the cream cheese if you want ; P
As for ours, we added some Cookies & Cream ice cream on top to serve...Go drool...!
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