Technology is a great thing. Very helpful. Extremely convenient. My teens have cell phones and we find it’s easier to text each other rather than yell up or down the stairs to get someone’s attention. We also email often when there is important information we need to tell each other, usually including a link or other pertinent details, such as SAT test dates at school or deadlines for things, etc. (This is especially helpful for me since my old brain forgets most everything five minutes after I hear it.)
Over the weekend I got an email from my daughter. She was up in her bedroom, I was down on the main level. The subject line was “YUM” and along with the links to three recipes was the following text:
I’m definitely making one…or all of these tomorrow. I’m feeling a baking spree coming on.
This is a perfect example of using email for important things! The next day we went shopping for the necessary ingredients, then went home and she started baking.
Of the three recipes she chose to make cookies and cream mini cheesecakes first. I’m very glad she did because I was having a not so great day — the kind of day where cheesecake makes all my problems go away (okay, temporarily, but still…).
Isn’t technology great!
Cookies and Cream Mini Cheesecakes
42 cream-filled sandwich cookies, such as Oreos (store-brand works great), 30 left whole, and 12 coarsely chopped (*Note: We chopped them by putting the cookies into a large plastic zipper bag, removing as much air as possible, sealing it, then crushing the cookies using a potato masher.)
4 8-ounce packages cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs at room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Heat oven to 275F. *Note: I thought this sounded too low, but after doing a bit of research, I confirmed it is listed correctly. I also found that the recommended temperature for baking cheesecake is 300-325F, therefore 275F is close enough to not be a problem.
Line muffin tins with paper liners and place 1 whole cookie in the bottom of each. *Note: The recipe says it makes 30, yet we had extra of the cream cheese mixture and ended up making 36, therefore don’t eat all the extra cookies until you know for sure how many you’ll need!
In an electric mixer beat cream cheese until smooth, occasionally scraping down the sides of bowl.
Gradually add sugar. Mix until combined.
Add vanilla and mix well.
Slowly add the beaten eggs, mixing well to combine into the cream cheese mixture. Scrape down the sides of the bowl as needed.
Mix in the sour cream and the salt.
Add the chopped cookies and mix by hand or on low speed.
Divide batter evenly among cookie-lined muffin tins, filling each almost to the top.
Bake about 22 to 25 minutes, until filling is set. It will help to rotate the muffin tins halfway through.
Allow the muffin tins to cool completely on wire racks, then refrigerate at least 4 hours before serving. *Note: The waiting is the hardest part of this recipe.