Oreo Cheese Cupcakes

This recipe adapted from Handle The Heat is very easy and suitable for kids party. S & M help me during the process and had so much fun time with it, plus some rewarding Oreo goes into their mouths.

Ingredients

30 pcs whole Oreo (more for decorations)
500g cream cheese
1 cup (250g) sour cream
2 large eggs
1/2 plus 2 tbsp caster sugar
1 tbsp lemon juice
2 tsp vanilla extract

Say O' Cheese!!!

1. Preheat oven to 130 degree Celsius
2. Line the paper cups in a muffin pan and put one Oreo biscuits at the bottom of each paper cup.
3. In a food processor or a stand mixer, combine cheese, sour cream, eggs, sugar, vanilla and lemon and blitz or beat until smooth.
4. Spoon the batter into each cup, filling almost to the top of the cup. Decorate with Oreo crumbles or break the biscuits into small pieces and put it on the surface of the cake.
5. Bake for 20 minutes
6. Cool for about an hour at room temperature before chilling them overnight in the refrigerator.

O' Cheesecake

Sometimes less is more.....

This cheesecake recipe is one basic recipe which is commonly can be found in most of the food blog or food network.  I couldn't recalled from which site that I took the original recipe, but it has been modified and stamped in my brain for more than 10 years.

I haven't baked it since moving to my current house. So I guessed it is about time...to bake it and to keep record of the recipe for my daughter S who loves it. If you ever feel the crave for it...this is for you.

Ingredients:

300gm digestive biscuits

90gm (3oz) unsalted butter - melted

500gm cream cheese

250gm sour cream

1/2 cup caster sugar

3 eggs, at room temperature

1 tbsp lemon juice

Zest of 1 lemon

1 tsp vanilla extract

Let's baking it:

1. Preheat the oven 160 degrees Celsius
2. Spray a 9 inch spring-form baking pan with vegetable oil and line it with a parchment paper. Wrap the outer baking tray with a double layer of heavy duty aluminum foil. Prepare and set aside one big roasting pan to serve as the water bath.
3. Put the biscuits in a heavy duty zip-lock plastic bag. Secure the zipper and smash the biscuits with a rolling pin until it resembles a very fine breadcrumbs. 
4. Put the biscuits in a large bowl, add the melted butter and mix well. Scrape them into the baking pan and using the back of a table spoon, press them evenly as possible.
5. Bake for about 8 minutes or until the edges are slightly browned.
6. In a mixing bowl of a stand mixer, combine and beat the cream cheese, sour cream and sugar at a medium speed until smooth. Add in the eggs one at a time, beating at a lower speed after each addition.
7. Add the juice, zest and vanilla and beat at a medium speed until fully incorporated.
8. Using a silicone spatula, scrape the batter into the half baked crust and set the pan into the roasting tray. Pour a very hot water into the roasting tray making sure it surrounds the baking pan for about 1 inch deep
9. Bake for 45 minutes, turning the pan halfway around in the oven and cover the cake loosely with aluminum foil after 35 minutes to keep the surface from browning. 
10. Remove the pan from the water bath and take out the aluminum foil and transfer it onto a wire rack with the baking pan still intact. Cool at room temp for 2 hours. 
11. Cover the baking pan with plastic wrap and refrigerate overnight.
12. Once the cake set and cool, it will be easier to unmold it and transfer to a cake stand. Top with blueberry, strawberry or cranberry topping. 

Or just indulge it plain... like I always love it most! Well, just like I said...sometimes less is more.