Bake cheese cupcake

Bake Oreo Cheesecake


Base

100 grams crushed oreo

15 grams granulated white sugar

65 grams butter, melted

Filling:

450 grams of philadephia cream cheese, room temperature

130 grams granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

Methods
Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners.

For Crust:
 In a small bowl combine the crushed oreo, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 cupcakes liner. Cover and refrigerate while you make the filling.

For Filling:
 In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 cupcakes liner.

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

Decorate as you like. You can melt some chocolate and drizzle on it with some fruits.

Happy Baking!!
Kelly's Kitchen