Finally I make another cheesecake after failing before! My previous cheesecake was too sweet, VERY sweet even for a sweet tooth (me), because I forgot the measurement of the sugar (SO,I threw a lot of sugar in the batch and crossed my fingers :p). I found out this recipe taste better but I don't like it very much. It is not sweet enough for me, so I topped them with nutella :9 . Maybe I'll add some sugar next time.
Ingredients : (makes 30)
- 42 cream filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped (but I used oriorio *I think it's a
fakeoreo brand?* because I can only found double stuffed oreos in the store) - 2 pounds cream cheese, room temparature (I used original philadelphia cream cheese)
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup of sour cream
- pinch of salt
Methods :
- Preheat oven to 275 degrees. 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 them until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire rack to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
This is how my cheesecakes looked like after baked :
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| Bottom Part |
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| Christmas Tree and Rudolph *it's still Christmas season right? |
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| Holly Leaves *huh?* |
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