There are so many variations of cheesecake available.
The cheesecake was originally invented in Greece, but the Americans re-invented it and now the classic New York cheesecake is arguably the most famous. There are also no-bake cheesecakes, chocolate cheesecakes... and the list goes on.
I have already posted a Brownie Bottom Cheesecake , and plan to post some more cheesecakes accumulated from my repertoire.
These mini-oreo cheesecakes have got to be the easiest cheesecakes to make.
A four ingredient mixture (cream cheese, sugar, eggs, and vanilla) is baked on an oreo cookie, cooled, then topped with whatever you like.
I topped these cuties with some blueberry pie filling conserve.
200g cream cheese
1/2 cup sugar
1 tsp vanilla
12-15 oreo cookies
1/2 can pie filling of choice
Preheat oven to 350°F.
Beat the cheese, sugar, and vanilla until smooth.
Whisk in the eggs one by one.
Line a muffin tin with paper liners.
Place an oreo cookie in each.
With an ice-cream scooper, scoop from the cheese mixture in each paper cup.
Bake for 35 to 40 minutes, let cool in pan.
When cooled, remove from pan and let cool 2 hours in the refrigerator.
Spoon some fruit conserve (pie filling) on each just before serving.
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