Last Sunday was ‘National Cheesecake Day’, it was also the day I had been invited to lunch with friends. As often happens, I tend to take dessert as my contribution to the table. I had already made a lemon tart, and my daughter had chosen the Buried Treasure Brownies for the kids table. But I also wanted something else, a little mouthful to go with coffee or for those who didn’t fancy anything too much. Plus after all the photos everyone was sharing of cheesecake on Twitter I really, REALLY wanted some cheesecake!
The weather was pretty awful and I didn’t fancy leaving the house, so I scoured the pantry and found just enough ingredients to make these Cookies & Cream Cheesecake Bites, and I have to say, they were very well recieved. The base was crisp and rich, the middle light and smooth and the caramel drizzle added an extra dimenstion that made them just a little bit naughty.
To make my Cookies & Cream Cheesecake Bites you will need:
15 Cream filled cookies (Oreo’s or similar)
20g Unsalted butter, melted
200g Cream cheese
60g Caster sugar
For the caramel:
60g Unsalted butter
60g Light brown sugar
45ml (3 tbsp) Double cream
7″ x 4.5″ dish (or equivalent), lined with foil
Food processor OR pestle & mortar
Pre-heat your oven to 170 degrees C
Use a little bit of the melted butter to lightly grease the foil lining your dish.
Keep back enough cookies to mostly fill the bottom of your dish, and crumb the rest with either a food processor or pestle and mortar, whichever you prefer.Then mix the melted butter with the crumbs and press into the bottom of the dish. Use a spoon to get a nice, even surface and make sure it is firm. Bake in the oven for 10 minutes.
While the base is baking, beat together the cream cheese and caster sugar until smooth, then add the eggs. Beat until well combined then pour over the base.
Break up the cookies you put to one side earlier into large chunks and place onto the top of the cheese mixture, then bake for 25 minutes or until the mixture no longer ‘wobbles’.
When the cheesecake has cooled to room temperature, place in the fridge to chill.
For the caramel, melt the butter and sugar in a saucepan, stirring until combined. Bring the mixture to the boil and boil for 5 minutes. Carefully add the cream and stir together. Boil for a further 2 minutes, then leave to cool.
When the caramel has cooled and thickened, put the caramel into a piping bag, or use a spoon to drizzle over the top of the cheesecake.
Leave to chill until firm then cut into 12 bite-sized peices & serve with a cup of good coffee.
I haven’t tried it yet, but I see no reason this wouldn’t work as a full size cheesecake, just double up the ingredients for an 8″ round tin.
Happy baking, Cakers!