Ah, the Oreo cheesecakes. They were the result of one of my first baking attempts, and at the same time one of the best cakes I've ever made (you can read the first post here). Since they're served cold (straight from the fridge), December probably wasn't the most perfect month to bake them, so after all the oohs and aahs about them I decided to make them again. This time during the summer, when they'll actually be a cold treat for a hot day.
I also bought these porcelain cupcake dishes (because they were so cheap, although I was actually looking for the oh-so-beautiful souffle dishes, which were nowhere to be found). My first thought when I saw them in the store were these cheesecakes because you have to eat them with a spoon or a fork anyway (and on a plate, because the paper liners are really wet by the time you get to eat them), so it wouldn't be weird serving them like that.
When I was baking them, everything went fine, but I forgot that the batter really shrinks a lot during the refrigeration. So the result wasn't as pretty as I wanted it to be, but it wasn't that ugly either.
This time, I bought two packs of Oreos, because I knew that at the end I would have way too much batter for the few cookies that remain after crushing the rest of them and mixing them into the batter. There were, of course, way too many cookies, but since they taste good, that wasn't a problem. I got 15 cheesecakes from all that batter, but the porcelain dishes are bigger than the paper liners, so if I only used paper liners it would probably make 16 or 17 of them. I only worked with one half of the ingredients, because cream cheese and the cookies are really expensive here. I didn't share the recipe with you the last time, so I'm doing it now.
Cookies and Cream Cheesecakes (makes 30)
42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
- Preheat oven to 275° F (135° C). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 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.
- Drizzle in eggs, a bit at a time, beating to combine and scraping the sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
Six months later, people still love them, lol. I only got to try one when I made them last time, and this time it was the same. I didn't like them as much as the first time, but maybe that's because I tried the one in the porcelain dish and there was A LOT of batter for one cookie. So there was a lot of cream cheese. Which I actually hate. Anyway, this is the perfect summer desert - it takes only a few minutes to prepare and it's baked really quickly. The only downside is that you have to make them at least 4 hours ahead.
Look: 3/5 (I still don't like the yellow color)
Approximate cost of one cupcake: 0,50 €