To make up for my tardiness in updating this blog, here's a little treat from my kitchen to yours...
mini upside down oreo cheesecakes...
A month ago, I was quite caught up planning for a holiday trip...it was a last minute decision as we almost gave up the idea when we couldn't get on the flight. By chance or fate, (or rather, thanks to my never-give-up attitude of checking the airlines system every other few hours) I managed to get all of us booked on the same flight. As we neither speak or read Korean language, I had to make sure I did a thorough job of getting into the minute details to prevent any hiccups during our trip. My 'strengths' in micro-managing pays off. Everything went well, we got to visit the places we had planned and didn't have much problem finding the popular makan(eating) places. As usual, we were on a shoestring budget, everything was DIY, backpackers style...only difference was, instead of carrying backpacks we maneuvered the busy streets and from train stations to stations with cabin bags in tow ;)
In between doing loads after loads of laundry, I took time to 'spot clean' my fridge. Lying in the fridge was this block of cream cheese, crying out loud to me that I was right on time, it would exceed the expiry date the very next day!
Instead of procrastinating and end up having to throw it into the bin the next day, I googled for suitable recipes that calls for cream cheese. I remember seeing some oreo cheesecake recipes some time back, and it was a good thing that the recipe requires very basic baking ingredients, and, I am never short of oreos! The only problem was, I didn't have any sour cream on hand, but I do have yoghurt in the fridge. I went ahead and replaced the sour cream with yoghurt. I guess not much damage was done...
They are excellent after dinner treats even though I am not an oreo fan, and I am sure they would jazz up any tea time tables especially when there are guests around ;)
Mini Oreo Cheesecakes
(makes about 10)
15 Oreo cookies (10 leave as whole, 5 remove cream and coarsely chopped)
8oz pack cream cheese, room temperature
50g caster sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten, room temperature
60g sour cream (I replaced with plain yoghurt)
- Preheat oven to 135 DegC (275°F).
- Place one whole cookie in each of the 10 muffin paper cups (or line muffin tins with paper liners).
- Beat cream cheese with an electric mixer (medium high speed) until smooth.
- Add in sugar, beat until just combined, scrape down the sides of the bowl when necessary.
- Add in vanilla extract, beat until just combined.
- Gradually drizzle in the egg, beat to combine, scrape down the sides of the bowl when necessary.
- Add in sour cream, beat till just combined.
- Add chopped cookies, fold with a spatula.
- Fill each muffin cup almost to the brim. Bake for about 22~25 minutes until the filling is set and not jiggly. Transfer to wire rack, leave to cool completely. Cover or store in airtight containers and leave to refrigerate at least 4 hours or overnight. When ready to serve, remove cake from muffin cups, serve cookies sides up.
Recipe source: adapted recipe from here.