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 granulated sugar
• •137 g oreo

Method

Adapted from foodista.com

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).
4. 4Boil water after this.
5. 5Line big muffin tin (100ml capacity each) with 12 paper cups.
6. 6Place 1 heaped teaspoon of oreo crumbs onto paper cups.
7. 7Lightly press the crumbs to flatten with a mini roller pin. (see pictures).
8. 8Cream cream cheese and 30g sugar on low speed until smooth.
9. 9Put in whipping cream, vanilla extract and egg yolks.
10. 10Continue to beat on low speed for another minute until well combined.
11. 11Transfer cream mixtures to a large bowl and set aside.
12. 12Whisk egg whites until frothy.
13. 13Add in cream of tartar.
14. 14Continue to beat until soft peaks.
15. 15Add in 30g sugar.
16. 16Beat till stiff (as long as egg whites don't fall when overturned, it will be fine, no need to be pointy stiff).
17. 17Fold in egg whites to cream cheese mixtures with a rubber spatula.
18. 18Spoon cream cheese mixtures into prepared paper cups.
19. 19Top with an oreo biscuit.
20. 20Bake for 20 minutes in a water bath.
21. 21Leave to cool in oven, door ajar. Cool completely before chilling.
22. 22Best chilled for 3 hours or more before serving.