About 6 months ago I tried to make Oreo Cheesecake cupcakes and they were disastrous. I was supposed to make them for a friend's barbecue and in the first round I put too much cream cheese and in the second round I accidentally replaced salt for sugar. I ended up taking the salted cupcakes to the BBQ (since I was out of time) and was scarred for life.
This past weekend I managed to muster up the courage to give these a shot again and surprise surprise: When you don't put salt in place of sugar, desserts actually taste good!
This recipe is originally a Martha Stewart recipe from her book Martha Stewart's Cupcakes, but it can be easily found on blogs all over the internet. The only tweak I made--perhaps in fear of recreating the monstrosity that I made last time--was adding an extra one-eighth cup of sugar to the one cup the recipe calls for.
One piece of advice: The recipe states 4 hours will suffice for refrigeration time, but I highly recommend letting these mini cheesecakes refrigerate overnight. There is a difference in taste.
INGREDIENTS
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
DIRECTIONS
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. 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.
3. 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.
4. 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 racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
2. 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.
3. 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.
4. 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 racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
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