When I first saw my good friend Rachel made this Oreo Mini Cheesecake few weeks ago, I told myself I definitely want to make this too. As I’m not a great fan of the taste of the condensed milk, I used whipping cream instead. The recipe is quite easy to follow and only takes about 20 minutes of baking time. The end result was perfect! The mini cheesecake was not too sweet to my liking and the cake texture was so light it just melted in my mouth. Definitely a keeper for sure!
Oreo Mini Cheesecake
The mini cheesecake was not too sweet to my liking and the cake texture was so light it just melted in my mouth. Definitely a keeper for sure!
Ingredients
- 250 g Cream cheese
- 130 g Whipping cream
- 1 tsp Vanilla extract
- 2 Eggs - 70g each, separated (large egg)
- a pinch of cream of tartar
- 60 g Sugar
- 1 tube of Oreo
Instructions
- Separate Oreos, leaving 12 pieces without cream intact and round. Put the rest of the biscuits together with the filling into a food processor and pulse in fine.
- Line big muffin tin (100ml capacity each) with 12 paper cups. Place 1 heaped teaspoon of oreo crumbs onto paper cups and lightly press the crumbs to flatten with a mini roller pin. (see pictures)
- Cream cream cheese and 30g sugar on low speed until smooth, put in whipping cream, vanilla extract and egg yolks and continue to beat on low speed for another minute until well combined. Transfer cream mixtures to a large bowl and set aside.
- Whisk egg whites until frothy, add in cream of tartar continue to beat until peak form. Add in 30g sugar and beat till stiff (as long as egg whites don’t fall when overturned, it will be fine, no need to be pointy stiff).
- Fold in egg whites to cream cheese mixtures with a rubber spatula.
- Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.
- Bake in preheated oven 150 deg C for 20-25 minutes in a water bath.
- Leave to cool in oven, door ajar. Cool completely before chilling.
- Best chilled for 3 hours or more before serving.
Notes
You'll find this cake very moist and damp after baked. You need to chill the cake before consuming.
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奥利奥迷你芝士蛋糕
材料：
- 250克 芝士奶酪 （温室）
- 150克 动物性奶油
- 1茶匙 香草香精
- 2个 全都 （约70克一个），蛋糊蛋白分开
- 1/2茶匙 嗒嗒粉
- 60克 细砂糖
- 1包奥利奥饼干（137克）
做法：
- 将一包的奥利奥饼干拆开。把12片留下。其余的用打碎机磨碎。把12个蛋糕铁杯铺上纸托（约容纳100毫升）。然后把弄碎的奥利奥饼干铺上，用擀棍弄平（请看图）。
- 将芝士奶酪及30克细糖用底速度打滑，慢慢倒入动物性奶油，香精及蛋黄打至均匀约1分钟。然后放在一个大碗里。
- 蛋白加嗒嗒粉打发，在加入细沙糖打至硬性发泡。
- 将蛋白霜加入芝士糊里，用橡皮刮刀轻拌均匀。
- 将拌好的芝士糊倒入纸托里，把12片完整的奥利奥饼干放在上面。
- 预热烤箱160度，与水浴烘烤法，烘大约20-25分钟便可。
- 然后把烤箱电源关掉。烤箱门打开少许，让蛋糕在烤箱里逐渐降温.
- 蛋糕取出放入冰箱最少3小时后才享用。
Enjoy!