I decided to give this Oreo Cheesecake a try when I saw the recipe from Happy Home Baking. Happy Homemaker used the larger Oreo cookies, placed them at the base of the fillers and serve it upside down. I thought this is a brilliant idea but I decided to try with mini oreo cookies instead (for bite size). I tried placing the mini oreo cookies at the base of my fillers, nevertheless the fillers were much too big than the mini oreo cookies and it will not be pretty when I turn it over. So I had no choice but to place the mini oreo cookies on top instead. Still, it looked presentable.
Ingredients
35 mini Oreo Cookies (8pcs remove cream and coarsely chopped)225g cream cheese
40g caster sugar (I reduced from 50g)
1/2 tsp vanilla extract
Place mini oreo cookies on top of batter |
60g plain yoghurt
Directions
1. Preheat oven at 135 deg C.
2. Beat cream cheese with an electric mixer until smooth.
3. Add in sugar, beat until just combined and then add vanilla extract.
4. Gradually drizzle in the egg, beat to combine.
5. Add in yoghurt, beat till just combined and mix in chopped cookies.
6. Fill each muffin fillers almost to the brim. Place mini oreo cookies on top of batter. Bake for 20-25mins until filling is set and not jiggly. Transfer to wire rack, leave to cool completely. Store in airtight containers and leave to refrigerate at least 4 hrs or overnight.
2. Beat cream cheese with an electric mixer until smooth.
3. Add in sugar, beat until just combined and then add vanilla extract.
4. Gradually drizzle in the egg, beat to combine.
5. Add in yoghurt, beat till just combined and mix in chopped cookies.
6. Fill each muffin fillers almost to the brim. Place mini oreo cookies on top of batter. Bake for 20-25mins until filling is set and not jiggly. Transfer to wire rack, leave to cool completely. Store in airtight containers and leave to refrigerate at least 4 hrs or overnight.
Love Oreo cheesecakes! I make the no-bake versions. :)
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ReplyDeleteHi I'm Ana from Fooduel.com.
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Hi Ana,
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