I know I'm not supposed to be being a fatty until holiday and I've been being good, honest, but life's to short to not be naughty sometimes. After I made the Oreo stuffed cookies I was searching the internet to see where they originated from and stumbled across this blog and oh my, I have fallen head over heels in love with it! My friend Leanne is coming over to help me with a photoshoot today and asked me to make her some cookies, but after I saw these Little Oreo Cheesecakes I knew I had to make those instead, (we are great lovers of cheesecake, you see) so Simone and I got to making them last night. You can find the recipe on the blog but I'm going to put the english measurements up here just to make it easier.
Makes 22 (we used fairy cake cases, would make less if using cup cake cases
28 Oreos, 22 whole, 6 crushed
450g cream cheese
110g sour cream
110g caster sugar
2 eggs
1/2 tsp vanilla
tiny pinch of salt
Start by turning the oven to 180 degrees and placing the cake cakes in a cake tin, fill each case with 1 Oreo. Mix the cream cheese in a large bowl with an electric mixer until smooth, then slowly add while mixing (this is where it's handy to have 2 bakers), then mix in the vanilla extract. Beat the eggs in a separate bowl and then slowly add them to the mixture while mixing, then add the soured cream and mix in well. Add the crushed Oreos and salt and mix in by hand. Pour the mixture in to the cake cases until just full and put in to the oven. Cook for 22-25 minutes, turning halfway through. Chill in the fridge over night (or 4 hours if you can't wait) and enjoy.
P.s Don't eat them out of the oven, as Simone and I discovered hot cheese cake is not right. 
1 comments:
I can see why you are intrigued by these-there is an equal ration of cookie to cream cheese! That is quite unlike anything I have seen. Usually when you put the two together there is so much cream cheese in the recipe that the oreo cookie flavor is lost. Obviously not so in this recipe. Thanks for sharing this wonderful treat!
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