Breville the Sous Chef BFP800XL/A Livret D'instructions page 52

RECIPES
OREO CHEESECAKE CUPCAKES
Makes 24 cupcakes
INGREdIENTS
1 ⁄ packages (58 cookies) Oreo cookies
1
2
2 sticks (226g) butter, cubed
2 x 8oz packages (453g) cream cheese, cubed
1 cup (200g) sugar
1 teaspoon pure vanilla extract
4 large (60g) eggs, lightly beaten
½ cup (125ml) heavy whipping cream
Pinch sea salt
METHOd
1. Preheat Oven to 275°F (135°C)
2. Place all Oreo cookies into large bowl of
food processer with S Blade™ assembled
and process until you have reached fine
crumbs.
3. Remove ⁄ of the crumbs and reserve for
1
3
later use. Place cubed butter into food
processor with remaining crumbs and
process just until you have reached a
dough consistency.
4. Line cupcake pan with cupcake papers
and distribute the Oreo dough evenly
into each of the cupcake papers (about 1
tablespoon each). Press the dough down
onto the bottom of each of the papers
making sure the bottoms are covered
evenly . ⁄ " thick as this will be the
1
4
crust of each cupcake. Refrigerate while
mixing other ingredients.
5. Place cream cheese, sugar, vanilla
extract and 2 tablespoon of Oreo cookie
crumbs into large bowl with S Blade™
assembled and process until smooth.
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6.
7.
8.
Add heavy whipping cream, pinch of salt
and eggs (add eggs slowly one by one)
and PULSE just until incorporated. Try
not to over mix the batter.
Remove crusts from refrigerator and
fill each cupcake with batter almost to
the top.
Place in oven for 20–22min (rotate
pan half way through) cook until
centers have slight jiggle. Turn oven
off and crack open oven door and
allow cupcakes to cool. (This prevents
cracking.) Remove from oven and
sprinkle crumbs on tops of cupcakes.
Then refrigerate for at least 3 hours
before serving.
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