Secret Recipe Club: White Chocolate Cheesecakes

So I had a bit of a falling-out with Daring Bakers, mainly that I was struggling to fit everything in with my increasingly hectic life. I know, life's hard. So what did I do to fill the void? Joined another recipe club! This one is the Secret Recipe Club, and every month you are assigned another member's blog to bake something from. Exciting!

I was assigned to Lizzy's blog, That Skinny Chick Can Bake!. If these cheesecakes are anything to go by, she certainly can :) I've actually bookmarked a whole bunch of recipes from her site because it was such a dilemma only picking one. I highly recommend popping over there to check out her stuff.

I haven't edited the recipe much, except substituting Nabisco's Famous Wafers (because I have never seen them before, ever, thanks Australia) for Oreos, removing the Frangelico (because unfortunately, I no longer have mum and dad's alcohol cupboard at my baking disposal) and scaling the recipe down to only use one packet of cream cheese.

The improvised wrappers are squares of baking paper because, in true procrasti-baking style, I had already started the mixture before I realised I had no muffin tins. They didn't look as adorable but they still tasted great!

Thank you Lizzy, you've gotten me through a very stressful study week with these cheesecakes :P

MINI WHITE CHOCOLATE CHEESECAKES
Makes 18
Total time commitment: 
Adapted from That Skinny Chick Can Bake!

One packet of Oreos (150g)
30g butter, melted
1 1/2 tsp sugar
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250g cream cheese, at room temperature
1/3 cup sugar
65g white chocolate, melted
1/2 tsp vanilla essence
1 egg, at room temperature

1. Preheat the oven to 180C and line a mini muffin tray.

2. Crush the Oreos and combine with the melted butter and sugar. I may have tasted some at this step, and it might be delicious.

3. Divide the Oreo mixture equally between the muffin holder papers (exam-addled brain, I apologise) and press down into each paper to form a base. Pop them out of the way for a while.

4. In a mixing bowl, and using your electric mixer or some serious elbow grease, mix the cream cheese for about 30 seconds. Add sugar and mix for 30 seconds, then add chocolate and vanilla and mix another 30 seconds. Finally, add the egg and beat until just combined.

5. Spoon the cheesecake filling on top of each chocolate crust, and bake for 12 - 15 minutes until puffed but not golden. Leave to cool, and then refrigerate or freeze, making sure the cheesecakes are covered.