Friday, 17 February 2012

Mini Oreo Cheesecake...


Are these not the cutest bite size cheesecakes you've ever seen in your whole entire life???  I challenge you to find a more adorable bite-size treat!!! Impossible.  Today's recipe was created by a very talented high school student called Bridget from South Carolina who's blog has tons of delicious recipes supported by mouth-watering images (photographed by the chef herself!) I rest my case with the picture above and recipe below. If you have a moment, you've got to check out her website by clicking here ---> Sprinkle Charms


MINI OREO CHEESECAKE

Ingredients

16 ounces cream cheese
2/3 cup sugar
1/8 tsp. salt
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon juice
1/2 cup sour cream
1 package regular size Oreo cookies
1 package mini Oreo cookies (chop about 1 cup to use in batter, the rest are garnish on top)

Method

Preheat the oven to 300 degrees F.

Place one full size Oreo cookie in the bottom of every mini cheesecake cup. This will serve as the "crust" of the cookie.

Beat the cream cheese for several minutes until it is smooth and creamy.

Add the sugar and salt. Add eggs one at a time until incorporated.

Add the vanilla extract and lemon juice. Fold in the sour cream and chopped Oreo cookies and mix until combined.

Pour the mixture into the prepared cups and bake for 22-25 minutes (the tops should spring back slightly when touched).

WHIPPING CREAM TOPPING

Ingredients

1 cup heavy whipping cream
1/8 tsp. unflavored gelatin
2 tsp. corn starch
2 tbsp. instant vanilla pudding mix

Method

Combine all ingredients and beat for several minutes until the cream thickens and soft peaks form. Pipe onto tops of cheesecakes and garnish with a mini Oreo.

*** Makes 2 dozen mini cheesecakes using a mini cheesecake pan. If you do not have a mini cheesecake pan, substitute by using a muffin pan or mini muffin pan. 


Enjoy!



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