Cheesecake Cupcake
Equipment:
1) Electric Hand Mixer2) Food Processor (Or Ziplock & Pots/Rolling Pin)3) Cupcake Liners4) Cupcake/Muffin Tin
Ingredient (For the Cheesecake):
1) 1 Block (250g) of PHILADELPHIA Cream Cheese2) 1/2 Cup Granulated Fine Sugar3) 1 Large Egg (60g with shell) - Briefly whisked4) 1 Tsp Vanilla Essence5) 3/4 Tsp All Purpose Flour6) OREO fillings - That you removed from the cookies
Ingredient (For the OREO Crust):
1) 1 Tube of the OREO Cookies (137g Package)2) 1/4 Cup Melted Butter (~60g)
Method:
1) Preheat oven to 180°c and line cupcake tin with cupcake liners.
2) Remove the cream fillings from the OREO cookies and place the cookies into a food processor. Pulse the cookies in the food processor for a few times until it reaches the fine crumbs consistency. Remove the OREO crumbs and place it in a bowl.
3) Pour in the melted butter to the crumbs and mix it evenly. Use a spoon & scoop a tablespoon of the crumbs onto the cupcake liner in the tin. Use the back of the spoon to gently press the crumbs until even. Repeat and fill up the rest of the cupcake liners.
4) Put the cupcake tin into the oven & bake the crust for 8 minutes. Once done, remove from oven & let cool at the counter.
5) With the cream fillings from the OREO cookies in the bowl, continue to add in sugar, flour and cream cheese. Using a hand mixer, mix the ingredient until creamy. Then, continue adding in the whisked egg and vanilla essence and carry on mixing until fully combined.
6) Once it's fully mixed, pour the mixture into the liners with the baked crusts and gently tap the cupcake tin on a counter to release any air bubbles.
7) Bake in the oven for about 20 minutes, first 10 minutes at 180°c and subsequently 10 minutes at 160 - 170°c. Keep an eye on your cupcakes to ensure the top is not burnt.
8) Remove from oven & let cool on the counter to room temperature before refrigerating it for another 4 hours (at least).
Note: When the cupcakes are cooling down after removing from the oven, the middle might have sunk a little bit and that is alright. Once it has fully cooled down, it should look better.
Duration: 10 + 30 minutes
Serving: 9 - 10 cupcakes
Things that I've tweaked to get the cheesecake texture that I want:
1) Using an electric hand mixer to mix my ingredients - I feel that the consistency is better and it saves a lot of time mixing manually by hand.
2) Reducing the oven temperature by 10 - 20°c at the halfway mark so the top would not get burnt and prevent the cheesecake from being dry.
3) Adding a small amount of flour helps with the texture I guess as I didn't add the previous time.
Tips:
1) Make sure the cream cheese has softened; bring it out from the refrigerator and let it rest on the counter until it is soft enough to be mixed.
2) If the cheesecake cupcakes turn out to be on the dryer side, you can top it off with strawberry/ raspberry jam - that's what I did for my first batch.
My friend tried both batches and she prefers the first batch whereas my partner & I prefer this batch. If you would like to try making the first batch, you can omit the flour and bake the cupcakes at 180°c for 25 - 30 minutes.
My friend tried both batches and she prefers the first batch whereas my partner & I prefer this batch. If you would like to try making the first batch, you can omit the flour and bake the cupcakes at 180°c for 25 - 30 minutes.
I'm just sharing this recipe because it does not need any sour cream, heavy cream or gelatin. The only main thing you would need to buy is cream cheese and all the other ingredients are the basic stuff you probably already have in the pantry/kitchen!
Have fun baking!
TTFN!
TTFN!
Oh hello, there!
