From: Internet
10 whole Oreo cookies, crushed
40g unsalted butter, melted
360g cream cheese, room temperature
200g caster sugar
3 eggs
1 tsp vanilla
1/4 cup raspberry pureé
1. Preheat oven to 170°C.
2. Prepare 8 cupcake cases (each of 1/2 cup size) and lay them on top of a small cookie tray.
3. Mix the melted butter and oreo cookies in a mixing bowl till bonded.
4. Divide the mixture evenly among the 8 cupcake cases (about 17g each). Wrap a glass into a plastic bag, and make use of the base to compact the crust.
5. Bake the crust for 5 minutes, then remove it to cool completely.
6. In one large mixing bowl, beat the cream cheese until light and fluffy.
7. Add in the sugar in a slow, steady stream and beat until just combined.
8. Add the eggs into the mixture one at a time, making sure that each addition is well-incorporated before adding another.
9. Add in the vanilla.
10. Pour the batter onto the baked crust till about 7/8 cup full.
11. Add 1 tsp of raspberry pureé on top of each cupcake and use a wooden skewer to swirl carefully through the cheese batter.
12. Bake for 10-15 minutes until just set.
13. Switch off the oven, leave the door slightly ajar, and let the cupcakes cool completely in the oven before removing.
Yield : 8 large cupcakes
The cupcake cases I used were about the size of 1/2 cup. If you are using the smaller cases which can fit into the 12-hole muffin pan, then you can probably make about 12 cupcakes. However, you probably will not need 1 tsp of raspberry pureé for a cupcake that size.
Take note that the baked cupcakes should be kept away from the cool outside air as much as possible while it cools down, otherwise it would sink in the centre. Also, avoid putting too much pureé in the centre lest the same might happen (due to gravity).
The cheese layer was a still a little soft and jiggly after cooling down; I think I could have baked it a little longer. But frankly, I quite like this texture - soft and smooth like puddings, and best eaten straight out of the cupcake case with a dessert spoon!
