Showing posts with label oreo. Show all posts
Showing posts with label oreo. Show all posts
Second housewarming was done and no more. I am broke and tired of becoming a host.
Fiuhhh....

Here is the dessert I made. I was so lazy to cook main as usual so I ordered pizza for everyone.
Cos I still have some wonton skin leftover, I made them all to beef taco again.
Anyway, dessert is hazelnut chocolate cheesecake. I used nutella for the hazelnut and oreo for the base.
 I practically ate half of it and I couldn't finish it. Even my colleagues weren't surprised anymore, one of them said to another straight away 'You know her. She doesn't like sweet. She baked sweet stuff but doesn't eat it. Weirdo!'

Hahahhaa... I can't help but laughing. It's true but it's me. Or maybe because I have already made it, I have enough of it ;p

Recipe is from here.
It's pretty easy and simple and it is yummy.
Even I didn't finish mine, but I tasted it right?
And my colleagues had 2 each while another friend of mine came the day after and he ate 4. Yes, FOUR! Lol!


Last but not least, guess what they gave me as a gift? A coffee machine!!
Thank you. I am a happy girl.
But, I definitely need a bigger kitchen!!!!
I made Oreo cookies and cream cheesecake before I went to Thailand.
Made about 26 cups and it's gone in few hours.
Happy happy :))




Recipe:


Makes 30
  • 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
  • 908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature
  • 225 grams (1 cup) sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 230 g (1 cup or 8 ounces) sour cream
  • Pinch of salt
  1. Preheat oven to 275° F.  Line standard muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
  3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
  4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.