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? :)

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Orh Nee Cheese Cupcake

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

(yields 20-22 cupcakes)

Crust

  • 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.

Filling

  • 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.

Topping

  • 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

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Have fun trying!

22 Responses to “Orh Nee (Yam) Cheese Cupcake”

  1. looks absolutely divine.. gotta try one of these weekends.

  2. I really love the look of these cheesecake. Cuteness!~

  3. This is adorable.. is this the ube yam?

  4. Wow this is superb. I have never heard of using yam in a cream cheese recipe. And I read the science behind orh nee. Brilliant! Can we use the same recipe for pumpkin / sweet potato?

  5. Saw your “Orh Nee Cheesecake” recipe in The Star the other day. Thanks for sharing it .. and after saw these cheesecake in muffin size … love it so so much .. cute !! :) Will definitely try it out … Thanks !!

  6. Oh my! These small gems look great! How i wish i can have two of these for tea…. *look around* :p

  7. Wow talk about fusion! This definitely ace it :) I think I’ll try it really soon as my parents would love it!

  8. swee san + anh + min : thank you babes! :)

    elle : unfortunately no. can’t find any ube yam this time round :(

    mable : of course! i’ve done it with pumpkin (do check out my recipe index!) before and i’m still waiting to get my hands on purple sweet potato to try this recipe out ;)

    amy : my pleasure and thank you!

    ellena : hahaaaa! bake some soon!

  9. I don’t mind a few of these, sitting in a cafe or something over a tea of coffee… and you know what we could do! ;)

  10. once again, your photos are outstanding, I want to steal your table !!

    jokes aside, this is a really interesting recipe, you must really love orh nee alot to have thought of the orh nee and cheese combo!

  11. wow Those cupcakes look fanfreakingtastic! They SERIOUSLY are!

  12. You know I don’t bake so I am going to ask a stupid question. Can I skip the egg and go for non-bake cheesecake “baking” method? Non-bake cheesecake using cream cheese does not require baking. So I am thinking if I skip the egg, maybe I can still include the “Orh” and tweak a little to make this cake? :O

  13. These are seriously too beautiful to eat! I sympathise with your gum pain, at least the cheesecake is nice and soft & requires little chewing!

  14. mycookinghut : LOL! why, of course.. our future date set!

    jacob : hahahaaaa! thanks. yes, i love yam quite a bit.. and orh nee is a must at restaurants that serve it.

    angie : awww… thanks dearie!

    tigerfish : not stupid at all! got me thinking in fact *wink*. okayy.. i think u could do non-bake version no problem. skip the egg. add at least 3 tsp gelatine (dissolved in 60ml hot water). chill overnight ok? see if that works?

    john : thankfully, gargling with Listerine twice a day for the past 1 week.. it’s bye bye gum infection! for a while, i thought i might need antibiotics.

  15. They are so dainty and beautiful. No doubt it’s fast becoming your trademark :)

  16. Now, you got me thinking on the gelatine. Never used that before. :O But thanks for the assurance that it might work. The next time I buy cream cheese…I may try this. :)

  17. Wow..looks so good!! :) I’m not an orh nee fan but this could make me change my mind.

  18. uh-la-laa-yummy-nyum! i love all your cheesecakes and i don’t know which to try first……..HELP! i love your photography style, too. Beautifulicious :)

  19. Not only the cheesecakes look delish but your photo is AMAZING!

  20. [...] Food Gawker spotted the same idea being put to use with a tried-and-true cheesecake filling. Just halve your favorite filling recipe and bake in cupcake molds instead of a springform tin for these Cheese Cupcakes. [...]

  21. really beautiful, like fresh out of some high-end bakery :)

  22. ellie : *grin* thank you!

    tigerfish : tell u what.. i will try the non-baked version next week and report back to you! ;)

    faithy : so long u are cheesecake fan! welcome back dearie..

    nina : hahahaa! kewwwtt lar u.. okay, start with the one where you have all the ingredients first!

    patricia : thank you!

    noobcook : awww.. xx!

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