Equipment Needed
- Standard 12-cup muffin tin
- Paper or foil cupcake liners
- Food processor or zip-top bag and rolling pin
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Small bowl
Step-by-Step Instructions
First, I always, always line my muffin tin with cupcake liners. I learned this lesson after attempting to grease and flour the tin for a “naked” look—it was a removal nightmare that ruined half my batch. The liners guarantee perfect, easy release every time. Then, I make the crust. I pulse the golden Oreos (creams and all) in my food processor until they’re fine crumbs. I mix these with the 3 tablespoons of melted butter until it looks like wet sand. I use a small spoon or a tablespoon measuring spoon to press about 1.5 tablespoons of this mixture firmly into the bottom of each liner. A firm press here is key to a crust that holds together. I pop the whole tin in the freezer for 10 minutes to set while I make the filling.
Now, for the creamy heart of the bite. In my mixing bowl, I beat the softened cream cheese on medium speed for a full minute until it’s completely smooth and creamy, scraping down the bowl halfway through. Any lumps now are forever lumps. I then add the sugar and beat again until it’s fully incorporated. Next come the eggs, one at a time. I beat on low speed just until the yolk disappears into the mixture after each addition. Overbeating the eggs incorporates too much air, which can cause the cheesecakes to puff and fall dramatically. Finally, I mix in the vanilla. The filling should be silky and pourable.(See the next page below to continue…)