Ok this is ala-ala Nigella Lawson sneaking in the middle of night eating food from the fridge heheeee :)))) Similar but not the same scenario! I made these cuppies after fetching hubby at Air Hitam yesterday by the time we reached home it was already 8 p.m and I finished baking at about 9 p.m then the cuppies need to be refrigerate for at least 4 hours I thought at first I have the patience but NO so I took 2 cuppies put it the freezer then after 1/2 hour it safetly transferred into my stomach and by that time it was 11.30 pm.....me sitting alone watching tv quietly enjoying the cheesecake.........BLISS!!!!!
The recipe was taken from here The original recipe is actually from Martha Stewart.
Makes 30
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese..........@ 500gm room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream.........I used plain yoghurt
Pinch of salt
1. Preheat oven to 275 degrees.....@ 155 C. 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.
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