Ask anyone out there who knows me well, and they can tell you without a blistering doubt, I hate cheese. I just do - I don't eat fondue, I don't put extra Parmesan on my pasta, I don't even like grilled cheese sandwiches.
However, put cheese in a cake, and I would devour it in 5 seconds, regardless of size. This, ladies and gentlemen, is proof that cake is a cure all.
Now, add cheese with one of the world's favourite dunking cookies and you've got a winner! And fortunately for us all, the Oreo Cheesecake Cupcake is so simple that you could even rope in your kids or (shudder) boyfriends/husbands to help do all the work.
Best news ever: no bits of flour or butter were harmed in the making of this concoction.
in my utter haste, I only took ONE photo of the cupcake.
and yes they were gone in minutes.
Ingredients:
Makes 30 cupcakes
- 450 grams of Cream Cheese, room temp (I use Philly, always good.)
- 1/2 Cup Sugar
- 4 eggs, room temp
- 1 tsp Vanilla Essence
- 42 Oreo cookies: 30 whole, 12 chopped and smashed roughly. Oh, yes leave the vanilla bit in.
- Grated zest of orange or lemon, 1 tsp
- Pinch of salt
- Preheat your oven to 275F / 140C
- On high speed, mix your cream cheese and sugar until the cream cheese has lightened in colour and is smooth and creamy
- Add in your vanilla essence, mix
- Add in your eggs, one at a time and mix after each one
- Add in your salt
- Add in the chopped Oreos, stir till just combined
- Now, comes the fun part: place one whole cookie at the bottom of each cupcake holder of your baking tray. That's your crust! No need for butter + crumbs mix.
- Pour your (slightly watery) cupcake mixture on top of the Oreo cookie.
- Bake for 20 - 22 mins, under the mix is set
- Let it cool completely, and stick it into the fridge for 4 hours to overnight.
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