Cookies & Cream Cheesecake Cupcakes
Oreo is one of the best creation on Earth. No matter you eat it plain, or use it in any dessert, it just tastes marvelous. Everyone loves the Blueberry Cheesecake recipe which I posted the other day, including Michelle who just celebrated her birthday not long ago. So I decided to make a similar cheesecake for her as a belated birthday cake, but a smaller one so that she can finish it on the spot.
While surfing the net for another good and easy cheesecake recipe, I found this recipe from Martha Stewart via Handle the Heat. This is it! I decided to make this cupcake which is called “4C”. Not credit card, car, condo and cash lah, but Cookies & Cream Cheesecake Cupcakes!
It is a very very simple recipe. But I finished baking at 12 midnight. Because the original recipe is all in cups and pounds, so I have to spend some time converting all the measurements to grams for easier reference (though I teach Math, conversion is one of my weakest chapter!). When I converted all to grams and started measuring the ingredients, I realized I didn’t buy enough cream cheese! So I have to make another trip to the supermarket to buy it.
Ingredients (makes 15):
21 Oreos cookies, 15 left whole, and 8 coarsely chopped
450g cream cheese, room temperature
1/2tsp vanilla extract
2 large eggs, room temperature, lightly beaten
125g sour cream
Pinch of salt
1. Preheat oven to 140°C. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
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 extract.
3. Drizzle in eggs, a bit at a time, beating to combine. 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 for about 25 minutes. Transfer to wire racks to cool completely. Refrigerate overnight, serve.
The original recipe uses 6 coarsely chopped Oreo cookies to add into the mixture. But I wanted it to be filled with more oreo cookies, hence I increased to 8. Hence, you will realize the colour of the cheesecake is darker. I initially wanted to decorate it with chocolate flakes, but I found mini Oreo biscuits in the supermarket! So happy! So I placed a mini Oreo biscuit and sprinkle some finely chopped Oreo on top.
This is how the backview of the cupcake looks like. A little surprise! I like this recipe because the sweetness of the cream cheese is combined beautifully with the crunchiness of the Oreo biscuits at the bottom. And of course, it is so easy to do. I am doing a big batch next week for my aunty’s friend!
Hope you love my 4C!