Friday, November 4, 2011
20111104 Mini Oreo Cheesecakes
(SOURCE: Baking Bites - Halloween Oreo Cheesecakes)
Though I love cheesecakes, I just can't seem to make them right and they always look awful. Argh! One of the biggest challenges is to know when it is done. For muffins and cakes, you can test if they are done by inserting a toothpick in the middle. But how do you know when cheesecake is "set"? I think I have overbaked these mini cheesecakes. They still tasted alright and my husband liked them - there are Oreo cookies in them, so what not to like? But they were just not cheesecake-y enough for me, as my cheesecake craving was still there after eating two of them. One tip: make sure you have some spare Oreo cookies in case you have enough batter left to make more mini cheesecakes.
1/2 cup sugar
450g cream cheese, room temperature
3 large eggs, room temperature
1/2 cup milk
2 tsp vanilla extract
1 tbsp flour
1 1/2 cups chopped Oreo cookies
16-20 whole Oreo cookies
1. Heat the oven to 175 degree C. Line 16 to 20 muffin cups with paper liners, and place one Oreo in the bottom of each muffin cup.
2. In a large bowl, beat together sugar, cream cheese, eggs, milk, and vanilla extract until very smooth. Then blend in flour, and lastly stir in the chopped Oreo cookies.
3. Top each muffin cup with 1/4 cup cheesecake batter. Bake for 16-19 minutes, until cheesecakes are set. Cool in pan.
4. Chill cheesecakes for at least 2 hours before serving.