Sunday, March 27, 2011

Oreo Cheese Cupcakes

Before Nigella Lawson, there was the original domestic goddess named Martha Stewart.  Disregard all the bad press and controversies, you have to admit, her recipes are to die for. Seriously, who doesn't love oreo? and Cream cheese? It makes the world a better place. Combine oreo and cream cheese and you'll get the most wonderful dessert. Then, the genius that is Martha Stewart shared with the world her recipe for Oreo Cheese Cupcakes. oh boy! A baker's life is so fulfilling.

I've already shared with you my version of the no bake oreo cheesecake using agar-agar powder. Well, this flourless baked version is simply divine. When you taste the creamy texture of the cake in your mouth, you mind go numb in order for you to savour to sweet creamy goodness. Mmm..(Been watching Nigella Express on youtube for half a day so I end up sounding like her..haha)

This cheesecake does not contain any flour and relies on eggs to make it firm. So when it's fresh out of the oven, it will look like oreo cream cheese custard pudding. Do not worry! Once you refridgerate it for a couple of hours or overnight, it will come out perfect. 

Just so you know, I tweaked the recipe a little bit to suit my taste.

Martha Stewart's Oreo Cookies and Cream Cheesecakes
Recipe taken from "Martha Stewart's Cupcakes" recipe book

makes 24 delicious cupcakes
Printable Version
All that you need.
3 packets of oreo biscuits*
2 blocks of cream cheese, room temperature
3/4 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (may be substituted with natural plain yogurt)**
Pinch of salt


* 1 packet of oreo contains 14 cookies so altogether there will be 42 cookies. 24 cookies to be used as base.  14 cookies will be chopped and added into the cake batter. The remaining 4 cookies will be used as topping.

** I noticed sour cream is not readily available in all supermarkets. Here, I can only buy sour cream at Supasave. Plain yogurt is the best and easiest substitute for sour cream. So for this post, I am using yogurt.


1. Roughly chop 1 packet of oreo into small chunks. (or you can crush the cookies by hand and lick them off your fingers afterwards..hehe..)

2. Place 4 cookies in a plastic bag and whack them using a wooden spoon until they resemble coarse and dark chocolaty goodness. Set aside.
3. Preheat oven to 130 degrees celcius. Line standard muffin tins with paper liners. Place 1 whole oreo cookie in the bottom of each lined cup. No need to scrap out the filling. This will be the base.

4. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
5. Gradually add sugar, and beat until fully combined. Beat in vanilla.

6. Pour in the lightly beaten eggs little by little, beating to combine and scraping down the sides of the bowl as needed.
7. Beat in yogurt and salt. Make sure the mixture is creamy and smooth.

8. Stir in the chopped/crushed cookies.

9. Divide batter evenly among cookie-lined cups using a big ice cream scoop, filling each almost to the top.
10. Bake until filling is set, for approximately 22 minutes depending on your oven. (Mine actually took 24 minutes). Once the cupcakes are cool, refrigerate for at least 4 hours or overnight. (I didn't bother to transfer them to wire racks to cool completely. I leave them in the baking tin to cool and I refrigerate them still in the baking tin overnight)

Fresh out of the oven.

the next morning.
11. Top the cupcake with frosting of your choice and decorate them with crushed oreo cookies.

Amazingly delicious!

The recipe for my frosting coming up next...

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