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Oh dear… my digital weighing scale went bonkers and i can’t do any baking this week. It’s probably a sign.. a sign for me to stop eating so much.

Ever since i came back last Sunday, i have been eating quite a bit.. almost non-stop i’d say!

It’s scary… because i’m actually having this dreadful and very painful gum infection right now, caused by my wisdom tooth. The amount of food that i could chew despite the pain is amaaaaazzzing. I could even chew slices of hard sour dough multi grain bread, you know! *ouuucchiee*

Anyway, i received quite a number of emails regarding the Orh Nee Cheesecake for the past few weeks. And yes, you can halve the recipe if you like. Instead of baking the cheesecake in the boring springform tin, i halved the recipe and baked it in cupcake molds!

Personally, i like baking in cupcake molds a lot more…. because :

  • it’s less time consuming ; instead of baking it for 60-75 minutes, i only need 20-25 minutes!
  • it cools down waaaayyy faster.
  • small cakes are much more adorable!
  • i can halve the recipe or even quarter it if i want to (excellent when it’s just the husband who craves for it but very, very unlikely)
  • very presentable looking if you have guests coming.
  • i cannot sneakily slice a little bit off the cake again and again and again, after i finish my initial 1 big slice portion. hee!

So, there you go.. it’s quite impossible to say no to baking cheese cupcake now, isn’t it? :)


Orh Nee Cheese Cupcake

** u might wanna read this if you are baking this for the first time ;)

(yields 20-22 cupcakes)


  • Oreo Cookies 70g, without the cream
  • Butter, melted 35g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of the cupcake molds. Freeze for at least half an hour.


  • 250g cream cheese
  • 60g castor sugar
  • 1 egg
  • 75ml whipping cream
  • 1/4 tsp salt
  • 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for20-25 minutes or till the edge of filling is set. Cool on rack for 5 minutes.


  • 1/2 cup sour cream
  • 1 tbsp sugar
  • 3/4 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 3-5 minutes at 150C.

Cool cheesecake completely in pan on rack, about half hour to 1 hour.

Cover and chill until cold, for at least 4 hours.

Note :

* you can fill 1 or 2 out of 12 holes in the muffin pan with water if you like to prevent drying


Have fun trying!

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