Let me be real here: Mama has a sweet tooth. I love to indulge in decadent chocolates, to savor my favorite cupcakes, and to revel in the artistry to be found on dessert blogs, Cooking Network, and British Bake off.
But sometimes I just need butter and sugar. In mah mouf. Yesterday.
So… I’m a sucker for cute things. I mean, just look at my cat. ADORABLE. So it stands to reason when this adorable recipe via cookingclassy came across my Facebook page, it HAD to be done. Check out the d’aww levels inherit in these…
This banging, melting recipe is going to ruffle some feathers, but its not too nerve inducing!
18 Oreos, crushed or about 1 3/4 cups (260 g)
2 1/2 Tbsp (38 mL) butter, melted, separated
2 pkg (16 oz or 460 g) cream cheese, softened
1/4 cup (50 g) and 2 Tbsp (25 g) white granulated sugar
2 large eggs
1/2 tsp (3mL) vanilla flavoring
1 1/3 cups (300 g) White Chocolate Chips
1/3 cup (80 mL) of heavy cream
25 fairy small strawberries (one for each square)
Canned whipped cream
Start by lining your pan with tinfoil (aluminium for all you fancy pants Europeans out there). Use two sheets, each the width of the pan, and overlap them at 90* angles so that your pan is fully lined and the foil drapes over the side. This is a make-shift spring form pan of sorts; it will help you lift the cheesecake out when it’s time for the cuttin’.
Then use about a third of your butter to grease the pan. I used a kitchen brush, but a paper towel can be used in lieu of your fingers or any household pets.
You’re going to make the crust by venting all of your frustrations on those poor, unsuspecting Oreo cookies. I put mine in a bag and wrapped them in a towel to prevent explosions and beat them senseless using a family heirloom (not kidding, that rolling pin is over 40 years old!)
After you have crafted your Oreos into a chunky mess, transfer them to a bowl and add your remaining melted butter. Stir them around with a fork for a bit until they have an even, glossy sheen. Then you place them in your baking dish on top of foil, butter, and all. Using the bottom of a cup, smoosh the cookie bits into a flat crust.
To create the filling, place your cream cheese and sugar into a medium bowl and beat on low with your electric mixer until smooth. (The most astute of you will notice at this point that Chip Mom totally left out an entire package of cream cheese when making these…. WHOOPS!)
Add your vanilla and eggs and blend thoroughly together. Set this bowl aside.
In a small, microwave safe bowl, place your cream and white chocolate chips. Microwave at 50% power in 30 second intervals, stirring in between, until you have created a smooth mixture. Add this to your cream cheese mix and blend again. .
Tap the bottom of the bowl on the counter to release any trapped air bubbles (about 30 times) and the pour over your crust.
Bake in the oven for 40 minutes, turn off your heat without opening the door and let the cheese cake rest in the oven for 15 minutes, after which it hangs out on the counter for another half hour. Then this lazy little jerk gets to sit in the fridge for 6 hours (or 3 in the freezer).
After the cake has chilled, use a sharp knife to cut it into 25 even squares. .
The bravest among us would take this moment to make their own whipped cream with heavy cream and powdered sugar, but after this bad boy got to lay about for hours on end it was Chip Mom’s turn to be lazy! I dolloped a circle of canned whip cream on top of each square. I then placed a strawberry in the center, finally topping the little morsels with a dot of the white stuff.
BOOM! Instant Santa Hat. Instant Adorable. Instant hit at the party.
One word of warning, however. The cream falls rather quickly, so I’d recommend assembling these little goodies at your get-together site. Either that or you can sit down and eat the whole pan, but I wouldn’t recommend it!
Until next time ChipWINners, remember: Mama luvs ya!