Awhile back, my mom and sister bought me the book Martha Stewart’s Cupcakes, which I have been awed and inspired by. However, this is my first time I’ve actually tried a recipe from this book (I have a list of others that I will also be trying!).
Ingredients:
42 Oreos (or equivalent) – 30 whole, 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Directions:
Preheat the oven to 275 degrees F. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.
With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar and beat until combined. Beat in the vanilla.
Drizzle in the eggs, a bit at a time, beating just to combine and scraping down the sides of the bowl as needed. Beat in the sour cream and salt. Stir in the chopped cookies by hand.
Divide the batter evenly among the cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until the filling is set – about 22 minutes. Transfer the tins to cooling racks to cool completely. Refrigerate (in tins) at least four hours (or up to overnight). Remove from the tins just before serving.
Yields 30 mini-cheesecakes.
Veronica Baggs
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