Oreo Mini Cheesecake

Ingredients

• •250 g cream cheese
• •150 g whipping cream
• •1 tsp vanilla extract
• •140 g eggs
• •1 pinch cream of tartar
• •60 g sugar
• •137 g oreo

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Method

From foodista.com — read the original

1. 1Separate Oreos, leaving 12 pcs without cream intact and round.
2. 2Put the rest of the biscuits together with the filling into a food processor and pulse in fine.
3. 3Remember to preheat your oven (300°F) and boil water after this.
4. 4Line big muffin tin (100ml capacity each) with 12 paper cups.
5. 5Place 1 heaped teaspoon of oreo crumbs onto paper cups and lightly press the crumbs to flatten with a mini roller pin. (see pictures)
6. 6Cream 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.
7. 7Transfer cream mixtures to a large bowl and set aside.
8. 8Whisk egg whites until frothy, add in cream of tartar continue to beat until soft peaks.
9. 9Add 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).
10. 10Fold in egg whites to cream cheese mixtures with a rubber spatula.
11. 11Spoon cream cheese mixtures into prepared paper cups. Top with an oreo biscuit.
12. 12Bake for 20 minutes in a water bath.
13. 13Leave to cool in oven, door ajar. Cool completely before chilling.
14. 14Best chilled for 3 hours or more before serving.