These little cheesecakes are a favourite for any event. Easy to eat without a plate or cutlery, these cheesecakes leave behind very little mess.
Making these, I intended to add a fudge swirl to modify the recipe from Martha Stewart’s Original. Upon realizing I forgot muffin liners (AFTER already forgetting Oreos) I rushed out to the grocery store with my friend to pick some up. I came home to find my house filled with smoke because I left the fudge melting on the stove. Luckily there was no fire and I baked some challah to cover the smell of smoke. Thanks DN for the support and help throughout this adventure.
Taking this as a sign that I shouldn’t change the recipe, the only changes I made were using light cream cheese and sour cream.
18 Oreos (any type, try a fun flavour to change it up)
2 8-ounce packages light cream cheese, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup light sour cream
a pinch of salt
Preheat the oven to 275˚F and line a muffin tin with liners (that you purchased in advance). Place 1 whole Oreo in the bottom of each liner.
In an electric mixer beat the cream cheese.
Add sugar and beat again.
Crack two eggs into a separate bowl and beat together.
Add vanilla and the egg mixture slowly.
Place remaining 6 Oreos in a ziplock back and break apart (using a rolling pin). Stir in oreos.
Divide batter into muffin liners and bake for 25 minutes. Refrigerate for 4 hours.
These can be stored in the fridge (in an airtight container) for 3 days or the freezer for 1 month.
Science Fact of the Week:
Sour cream is a dairy product that results from fermenting cream with lactic acid bacteria. Sour cream is high in healthy fats which may be protective against disease. It is also rich in nutrients such as vitamin A, riboflavin and phosphorous. These nutrients are essential for eyesight, immune health, bone health and energy.