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Oreo Mini Cheesecakes

KICA academy

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1K views

Oreo Mini Cheesecakes

KICA academy

Uploaded by

sanaamohamme
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 6

OREO MINI

CHEESECAKES
for 6 mini cheesecakes d=6 cm, h=4 cm
Oreo Mini Cheesecakes
for 6 mini cheesecakes d=6 cm, h=4 cm

OREO CHEESECAKE CRUST

Ingredients Total weight: ~ 130 g 100%

• Oreo cookies (without filling) 100 g 77%


• Butter 82% 30 g 23%

1. Place the Oreo cookies without the cream filling into a bowl of
the food processor. Grind them into a fine powder.

2. Transfer Oreo crumbs into a bowl and add softened butter


(at 22–24 °C / 72–75 °F). Mix everything well with a silicone spatula
or by hand. The mixture should stay crumbly, yet when you press it,
it should come together and hold its shape.

3. Line a tray with a silicone mat and place six cake rings, d=6 cm
and h=4 cm each, on top.

4. Transfer 20 g of the mixture into each cake ring and flatten it with
a flat bottom glass to form an even layer.

5. Place the cheesecake crusts bases into the fridge for about
10 minutes to make the butter set.

OREO CHEESECAKE MASS

Ingredients Total weight: ~ 445 g 100%

• Cream cheese 65% 250 g 56%


• Whole eggs 60 g 13%
• Sugar 35 g 8%
• Whipping cream 35% 65 g 15%
• Chopped Oreo cookies 35 g 8%

1. Add the cream cheese to the bowl of a stand mixer and mix it with
a paddle attachment at the lowest speed for about 1–2 minutes
until pliable.

2. In a separate bowl, combine the whipping cream, sugar and whole


eggs, mix with a silicone spatula until smooth.

3. With the mixer set on low speed, gradually pour the egg-cream
mixture over the cream cheese, and mix until homogeneous.

2
Oreo Mini Cheesecakes
for 6 mini cheesecakes d=6 cm, h=4 cm

OREO CHEESECAKE MASS


4. Pass the cream cheese mass through a strainer into a clean bowl
to remove any lumps.

TIP
• Grind the Oreo cookies without cream filling into crumbs.
Sift the obtained crumbs through a coarse-meshed sieve.
Set the coarse pieces aside for decoration. Then, sift the
remaining crumbs through a fine-meshed sieve. Set the fine
fraction aside, use medium-coarse crumbs.

5. Add chopped Oreo cookies to the cheesecake mass, fold them


in carefully with a silicone spatula.

6. Transfer the cheesecake mass into the piping bag (no tip needed).

ASSEMBLING, BAKING AND UNMOLDING


THE MINI CHEESECAKES

Ingredients

• Frozen Oreo cheesecake crust bases


• Oreo cheesecake mass

1. Remove the tray with the cheesecake crust bases from the fridge.

2. Pour the Oreo cheesecake mass on top of each crust base.

3. Bake the cheesecakes in an oven preheated to 100 °C / 212 °F


for around 20 minutes. Bake your cheesecakes with injected steam
for the first 5–10 seconds of baking. Try to use the minimum fan or
no fan. You can check whether they are done by measuring the
internal temperature of each cheesecake, which should be around
70–75 °C / 158–167 °F, or by gently shaking the tray.
The finished cheesecakes should be set on the sides but slightly
jiggle in the middle.

TIP
• If you don’t have the oven with a steam function, you can preheat
your oven to 120 °C / 248 °F, pour 2 cups of boiling water into
a baking dish and place it on the bottom of the oven.
Then reduce the temperature to 100 °C / 212 °F and bake
your cheesecakes.

4. Leave the cheesecakes to cool down completely at room


temperature. This will take approximately 1 hour.

3
Oreo Mini Cheesecakes
for 6 mini cheesecakes d=6 cm, h=4 cm

ASSEMBLING, BAKING AND UNMOLDING


THE MINI CHEESECAKES

5. Transfer the cheesecakes to the freezer and leave them there


for several hours until frozen.

6. Take the frozen cheesecakes out of the freezer and remove


the cake rings by gently warming them with a heat gun
(regular hairdryer can be used instead).

7. Transfer the frozen unmolded cheesecakes to the fridge


for 6 hours to defrost.

CREAM CHEESE FROSTING

Ingredients Total weight: ~ 340 g 100%

• Cream cheese 65% 200 g 59%


• Whipping cream 35% 100 g 29%
• Icing sugar 10 g 3%
• Glucose/corn syrup 30 g 9%

1. Add the cream cheese, glucose syrup and icing sugar into
the bowl of the stand mixer, and whip at medium speed with
a whisk attachment until combined. And then switch to maximum
speed to make the texture softer and continue whipping
for about 1 minute.

2. Gradually pour the whipping cream in the mixer bowl, continue


mixing at medium speed until it is incorporated. Then slightly
increase the speed and continue whipping for about 1 minute
more until the mixture turns light and voluminous.

3. Use the frosting immediately.

4
Oreo Mini Cheesecakes
for 6 mini cheesecakes d=6 cm, h=4 cm

DECORATING THE MINI CHEESECAKES

Ingredients

• Defrosted baked cheesecakes


• Cream cheese frosting
• Oreo cookies without filling 3 pcs
• Fine Oreo crumbs Sufficient quantity
• Medium-coarse Oreo crumbs Sufficient quantity

1. Using a sieve, generously dust each cheesecake with fine


Oreo crumbs.

2. Transfer the cream cheese frosting into a piping bag, fitted with
a Closed Star tip d=7 mm, and pipe a swirl of frosting on top of
each cheesecake.

3. Sprinkle the creamy swirls with some medium-coarse Oreo crumbs.

4. Break the Oreo cookies in half, then insert a cookie half into
a creamy swirl – one each.

5. Store the cheesecakes in the fridge for up to 48 hours.

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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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