Monday, February 29, 2016

Same Procedure as Every Year

It's the Oscars again, and in what has become a time-honoured tradition, Rosettli is coming over for our annual allnighter with Hollywood, booze, and copious amounts of food. For this year's desert, I chose the easy-and-fucking-delicious way: miniature peanut butter cheesecakes. You will need:

2 regular cupcake trays
24 paper cups for cupcakes

24 Oreos
400g Philadelphia or similar cream cheese
200g sour cream
200g sugar
1 tsp vanilla essence
150g to 200g of smooth peanut butter
2 eggs

Basically, you whisk everything together into a smooth mass. I found it easiest to first beat the cream cheese into submission, and then adding everything in the above order. The peanut butter was pretty resistant, but I added it in smaller blobs, and didn't add the next one until the previous one was perfectly blended in. Personally, I err on the side of more peanut butter, but just add until you are satisfied with the taste.

Put an Oreo in every paper cup. Fill the cup with the batter until about two thirds full. Bake at about 150°C for 20 to 25 minutes. Let cool.


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