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Oreo cookies butter chocolate heavy cream cream cheese granulated sugar salt eggs vanilla heavy cream
Viewed: 42 - Published at: 7 years agoIngredients
- 1 cup OREO(R) Cookies finely crushed, about 14 cookies
- 3 1/2 tablespoons unsalted butter melted
- 4 ounces semisweet chocolate cut into small pieces
- 1/2 cup heavy cream
- jam Any citrus, your choice
- 8 ounces cream cheese softened
- 2/3 cup granulated sugar
- 1 pinch salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
Method
- Prepare the crust: Preheat oven to 300°F (150°C) and line our muffin pan with muffin cups Into a bowl, mix together the crushed Oreo cookies with the melted butter Add a tbsp. of mixture into each muffin cups and press down Into the oven for about 6 minutes Whilst the cookies are baking, make a thick ganache, melt chocolate with heavy cream into your microwave, stir well Remove muffin pan from oven and immediately add a tsp/tsp and 1/2 of ganache Then in the center of ganache, add about 1/2 tsp of any citrus jam (here I added Kumquat jam) Set aside to cool
- Make the filling: Into a medium bowl, add the cream cheese, heavy cream, pinch of salt and sugar, with a spatula, turn over and crush the cream cheese onto the sugar until well distributed Quickly whisk the eggs and add to the cream cheese together with the vanilla, whisk just until incorporated, do not overmix, I don't like my cream cheese mixture too runny, plus you don't want to form too many bubbles Pour evenly into the muffin cups
- Bake and decorate cheesecakes: Into the oven for 20 to 22 minutes (mine took 22 minutes) Let cool completely at room temperature Then refrigerate at least 3 or 4 hours before serving Before serving, add a spoonful of the citrus jam of your choice These cheesecakes can be stored in your fridge for a few days
