It has been far too long since my last post – I apologize! I’ve just been really really busy with the end of school, finals, moving out, etc… But now I’m all done and ready to start baking all summer long! Once again, I’m living uptown at my uncle’s apartment while I work and volunteer in the city over the summer. New York City in the summer is so much fun. There is always stuff going on – like free concerts and movies and amazing fairs and festivals. I plan on getting to the beach often as well to work on my tan and to start running again, which I’ve completely stopped doing. ahhhh!!!
Anyway, last week, for our final suite meal of the semester, I obviously decided to make a dessert. I settled upon oreo cheesecake cupcakes because a) they seemed delicious and b) they didn’t require many ingredients that I didn’t already have. Cheesecake has definitely become my new favorite thing because it’s just so easy to make. Basically, you dump all the stuff into the bowl of your mixmaster, turn on and wait for beautiful, airy, light, cheesecake to ensure. Obvisouly it takes a bit more work than that simple description but it’s close. It was a wonderful meal and a nice way to start the goodbye process to all my suite-mates. Three are headed back to California, one to Connecticut and my own roommate is staying in NYC with me!
I used my old valentines and halloween cupcake liners that I had laying around. After cleaning my dorm room for the move, I found all sorts of goodies – such as meringue powder, missing parts to my cake decorating set, and my long lost lemon zester that had fallen behind my bed. I think it’s safe to say that I had far too much baking stuff for my tiny little kitchen.
OREO CHEESECAKE CUPCAKES
(Adapted from Martha Stewart’s Cupcakes)
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
1) Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2) With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3) Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4) Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.