Wednesday, September 18, 2013
What is needed:
1 bag of Oreos, 12 coarsely chopped, the rest left for the bottoms of cheesecakes
2 lbs low fat cream cheese, room temperature
1 C sugar
1 tsp vanilla4 large eggs, room temperature
1 C light sour cream
Pinch of salt
What to do:
Line a muffin tin with papers. In each muffin cup, place an Oreo. Now make filling; Preheat oven to 275F. In a mixing bowl, beat cream cheese until smooth, stopping to scrap down sides. Add in sugar gradually until fully incorporated. Add in vanilla, then beat in eggs one at a time until completely incorporated. Beat in sour cream and salt, then scrap down sides and mix for 30 seconds more. Mix in chopped cookies by hand, pour batter into each muffin tin cup until filled almost to the top ( they do not rise). Bake until filling is set; approximately 22 minutes, rotate tin around half way through baking time. Leave cheesecakes in tin, transfer to wire rack until tin is cool enough to handle, refrigerate for 4 hours or overnight. If in a hurry put in freezer and set timer for 30-45 minutes. Remove cheesecakes and store in air tight container in fridge.
Adapted from Martha Stewart Cupcakes
I made her a batch for her birthday!
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