Mini Oreo and salted caramel cheesecake
French people like to kiss.
Now, don’t you get the wrong idea! I’m just talking about innocent ‘hey, how are you?’ kind of kisses on the cheek. Of course they kiss their loved ones. But they also kiss their colleagues, and although this isn’t common in every company, I’ve seen cashiers kissing each other when taking over a shift in the supermarket for example. Or when meeting friends of friends. Where a simple handshake will do in the Netherlands, over here, I kiss them without hesitation.
Even kids kiss each other when they meet at school. And I mean they repeat this every single morning, not just after the school holidays!
I think it’s cute, and where Dutch kids (mostly boys) all seem to reach a certain age where they stop kissing their family because it’s gross, the French ones kiss everyone. Even people they don’t know. Which is kind of great because there’s never an awkward moment, everyone just always knows what to do. Well, that is, when it comes to kissing people.
When it comes to baking, I’ll admit don’t always know what I’m doing. But I usually have enough faith in the end product (or, in how I hope the end product will taste) to go ahead and just do it. That was definitely the case with these mini Oreo and salted caramel cheesecakes. I literally woke up with the idea and I knew they would be good.
I know salted caramel was all the rage in 2012, so it’s probably hopelessly outdated now. BUT, they taste just so very good, it would be a shame not to give you the recipe.
- 6 oreo cookies
- 20 gr (1,5 tbsp) of unsalted butter
- 100 gr (1/2 cup) of cream cheese
- 50 gr (1/4 cup) of mascarpone
- 50 gr (1/4 cup) of sugar
- 1 egg
- 1 egg yolk
- pinch of salt
- seeds of 1 vanilla pod, or 1 tbsp of vanilla sugar
- 1 tbsp of Dulce de Leche*
- 1 tbsp of mascarpone
- Some coarse salt
- Preheat the oven to 180 C (356 F)
- Scrape out the white stuff and crumble the cookies (I personally put them in a ziplock bag and mash them with a dough roller)
- Mix the crumbles with the butter until you have a firm mix
- Grease five holes/cups of a muffin tin and divide the cookie mix over them
- Press firmly and bake for 10 minutes (you're just baking the cookie base, we'll add the rest later. This will allow the cookie base to bake without getting wet from the cream cheese)
- Meanwhile, take the cream cheese, the mascarpone and the sugar and mix well
- Add the egg and the egg yolk and mix some more
- Finally, add the salt, and the vanilla, mix until everything is well incorporated
- After the 10 minutes, take out the cupcake form with the now baked cookie base and divide the cream cheese mixture evenly over the 5 holes/cups
- Bake them for 30 minutes
- Take out and leave to cool
- Take the dulce de leche and the mascarpone and mix them together in a sauce pan (or another pan with a thick bottom) over low heat.
- Add salt to your liking
- Keep whisking until you have a thick sauce
- Take the pan of the stove and let it cool down a bit.
- Poor/spread some of the caramel on the cheesecakes before serving