Monday, January 14, 2013
Every January ends up being a baking extravaganza for me as it’s my brother’s birthday and I would make unlimited baking goods for a month. Last year, it was brownies and the year before various cookies. This year, I’ve ventured out to make cheesecake bites. So how did this come about? Well, I was making marbled cheesecake for the New Year and ended up with a lot of leftover filling. As I was lazy to create another Oreo crust, what I ended up doing was finding my silicon cupcake molds and realizing that one cookie fit exactly at the bottom and I can just pour the filling into the molds and bake it. Was a surprise hit at the party and so I thought I’d share the recipe.
1 packet Oreo Cookies
¼ cup hot water
½ cup sugar
2 packs (approx 8 oz each) Philadelphia Cream Cheese softened
½ cup plain yogurt
Hershey’s chocolate syrup
Heat oven to 325F
Beat hot water, cream cheese and sugar in large bowl with mixer until well blended. Add yogurt and mix well. Add eggs one at a time, mixing after each until blended.
Remove ½ cup batter and stir in Hershey’s chocolate syrup.
Line cupcake molds with cookie and pour batter into mold. Drop small spoonfuls of chocolate batter on top and swirl gently with a toothpick.
Bake 25 minutes or until centre is almost set. Cool and refrigerate for 4 hours.