Monday, June 10, 2013

Easy Oreo Cheesecake II

i seriously apologise for the terrible picture quality. it was too much of a hassle to get out my brother's bulky canon to take a couple of shots and so i settled with using my HTC One X which has actually a rather decent camera for a phone. but i did do some editing with the colours cos they were rather washed out. clearly i need to learn how to edit my pictures i think i did quite an awful job. bad editing. lol. i tried to make them truer to their colours irl.

maybe i should get myself that canon g15 that i've been eyeing for forever... *u*

so this is actually my second take on the three step cheesecake and i really mad love it. it's super easy, super fast, super simple and demands so little ingredients. i literally had it whipped up in 30 minutes. after it took less than 20 minutes to set in the oven and then i chilled it overnight in the fridge.

if you notice, the main bulk of it is just cream cheese. no butter, nothing. just cream cheese and an egg with sugar and vanilla. so you really get the cheese in the cheesecake (admit it, some cheesecakes are like whipping cream). and it is so light and fluffy and cheesy and yummy and oh my goodness i need to make more because i only managed to make 7 of them this time round. 

also i didn't burn them this time. the caramel you see on top, is really salted caramel which i happened to have in the fridge. i had wanted to dust cocoa powder over but changed my mind and used caramel and oreo chunks instead. and it gave the classic cheesecake a salted kick and i love it. <3

this really is one of the easiest bakes i've done (especially if you already have everything you need in the fridge) and one of the few stuff that i'm willing to eat more of. in fact, i'm having my second cupcake as we speak and spreading some cheesy goodness all over my keyboard.

i kid. hahaha. 

i shan't go on and on. 

Philadelphia 3-Step Mini Cheesecakes Makes 6 (adapted from Kraft Recipes. V1 here)


8oz Philadelphia Cream Cheese (1 block)
1.8oz Castor Sugar
1/4 tsp Vanilla Essence
1 Egg

6 Whole Oreo Cookies

  1. Heat oven to 175˚C. Beat cream cheese, sugar and vanilla with mixer until well blended.
  2. Add egg; mix until just blended.
  3. Place one cookie on the bottom of each cupcake liner. 
  4. Top with cream cheese mixture
  5. Bake for 20 minutes or until centers are almost set. Cool, refrigerate for 3 hours.
#i topped them with salted caramel (recipe here) and chopped up oreo cookies.

these are honestly mad easy and mad yummy. go nuts.

No comments:

Post a Comment