While this is not my standard mini cheesecake recipe with raspberry coulis, it is still quite good and much easier
Baking mini cheesecakes is quite time consuming because of the double baking required
One has to bake the biscuit crust first and then the cheesecake layer
So when I came across this recipe, I was eager to try it out because of how easy it was
The biscuit crust layer is replaced by an Oreo cookie, so no double baking is required, thus saving a lot of time and effort
To top it off, they’re really yummy as well
I won’t be telling you exactly how many I ate in one day, but they were quite a few
Ingredients: Cream-cheese – 500 grams (softened) Sour cream – ½ cup Sugar – ½ cup Vanilla essence – 1 tsp Eggs – 2 Oreo cookies – 16 to 20 Method: 1
Preheat the oven to 135 Celsius
2
Beat the cream-cheese, sour cream, sugar and vanilla essence together in a mixing bowl using an electric beater
3
Add the eggs and beat well after each addition
4
Line a 12 cup muffin tray with cupcake liners
Place an Oreo cookie inside each cupcake
5
Drop spoonfuls of cheesecake batter on top of the Oreos until full
6
Crush the remaining Oreos and sprinkle on top of the cheesecakes
7
Bake for 22 minutes or until set and the cheesecakes are still soft in the centre
I won’t be telling you exactly how many I ate in one day, but they were quite a few
Enjoy! All photos: Tasmeea K This post originally appeared here
Date: | 02-Feb-2016 | Reference: | View Original Link |
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