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Mini Baked Oreo Cheesecake Recipe (makes about 16)
Base
Half of an oreo cookie without the vanilla cream filling (You can use an entire oreo cookie if you like)
Cream Cheese Filling
1 block of Philadelphia cream cheese (250g) soften at room temp
1/3 cup of extra fine sugar (or caster sugar)
1/3 cup of sour cream
1/3 cup of sour cream
3 tablespoons of sweetened condensed milk
1 tablespoon of lemon juice
2 eggs
1 teaspoon of vanilla extract
Dash of salt
6-7 oreo cookies finely crushed (with vanilla cream filling removed)
Instructions:
1) Prepare the silicon cupcake moulds and add one half of an oreo cookie as the base. I removed the vanilla cream filling between each oreo cookie before putting one half of the cookie in. You can use an entire oreo cookie as the base according to your own personal preference.
2) With a electric mixer, beat the cream cheese until fluffy, then add in 1/3 cup sugar and continue beating until integrated.
3) Add the sour cream, condensed milk, lemon juice, vanilla extract and dash of salt and mix again. Lastly, add the eggs one at a time, mixing well after each addition.
4) Remove the mixing bowl containing the cream cheese mixture and mix manually a few times using a hand whisk, making sure that the final mixture is smooth and well mixed.
5) Add the crushed oreo cookies into the cream cheese mixture and fold it in until well incorporated.
6) Spoon the cream cheese mixture into each cupcake mould. Fill up to about 3/4 of the mould (about 3 to 4 tablespoons of mixture).
7) Bake in the oven for 25 mins at about 170 degree Celsius. Bake in a water bath (fill the baking tray with water enough to cover up to 0.5 cm of the base of the cupcake mould). This is to reduce cracking and to ensure that the heat is evenly distributed.
8) After baking, cool the mini oreo cheesecakes on the tray for about 10 to 15 mins before turning it out from the silicon moulds.
9) Refrigerate for 3 to 4 hours before serving.
