Oat Cookie Liquid Cheesecake Bites

Today’s recipe is inspired by some Momofuku recipes getting combined together. I had cream cheese I needed to use (all part of the move), and I had wanted to try some of the other recipes. So, I decided to see how the liquid cheesecake would taste with the oat cookie recipe. Apparently, they go really well together! You might be tempted to just make the cookie and stop there (it was really good and could be portioned into cookies, instead of just spread out on the pan).

IMG_6825

This recipe doesn’t make too many bites, but that is because I used half of the cookie/pie base to make something that is coming….stay tuned.

IMG_6827

Directions for Oat Cookie Liquid Cheesecake Bites

Adapted from Momofuku Milk Bar

  • 1 stick (8 Tablespoons) butter, room temperature
  • 40 g granulated sugar
  • 75 g light brown sugar, plus 1 Tablespoon
  • 1 egg yolk
  • 80 g flour
  • 120 g old-fashioned rolled oats
  • Pinch of baking soda
  • 1/8 teaspoon baking powder
  • 1 g (1/4 teaspoon) salt (kosher if you have it), plus 1 g
  • ½ stick (4 Tablespoons) butter, melted
  • 1 recipe Liquid Cheesecake

Preheat the oven to 350 degrees. With a stand mixer, paddle together the butter and sugars (only the 75 g of light brown sugar) for 2-3 minutes on medium-high.

IMG_6791

IMG_6792

Scrape down the sides of the bowl, then beat in the egg yolk for 1 minute.

IMG_6794

The mixture will lighten. On low speed, add the flour, oats, baking soda, baking powder, and salt (only 1 g), mixing for one minute.

IMG_6795

Scrape down the sides of the bowl, then put the cookie dough on a lined cookie sheet and spread it until it is ¼ inch thick.

IMG_6796

Bake for 15 minutes until the cookie is caramelized and a bit puffy. Cool before using.

IMG_6798

Once cool, place the cookie with the remaining brown sugar and salt in a food processor.

IMG_6800

Pulse it until the cookie brown down like sand.

IMG_6801

Stir in the melted butter.

IMG_6802

Place spoons of it into a muffin pan. Press the mixture with your fingers firmly into the pan.

IMG_6804

Bake at 350 degrees for about 8-12 minutes until lightly browned.

IMG_6808

IMG_6817

When cool, remove from the pan and spoon some liquid cheesecake into each.

Liquid Cheesecake....strangely addictive!

Liquid Cheesecake….strangely addictive!

IMG_6823

I used some loose crumbs to decorate the tops.

I used some loose crumbs to decorate the tops.

Directions for Oat Cookie Liquid Cheesecake Bites (without pictures)

Adapted from Momofuku Milk Bar

  • 1 stick (8 Tablespoons) butter, room temperature
  • 40 g granulated sugar
  • 75 g light brown sugar, plus 1 Tablespoon
  • 1 egg yolk
  • 80 g flour
  • 120 g old-fashioned rolled oats
  • Pinch of baking soda
  • 1/8 teaspoon baking powder
  • 1 g (1/4 teaspoon) salt (kosher if you have it), plus 1 g
  • ½ stick (4 Tablespoons) butter, melted
  • 1 recipe Liquid Cheesecake

Preheat the oven to 350 degrees. With a stand mixer, paddle together the butter and sugars (only the 75 g of light brown sugar) for 2-3 minutes on medium-high. Scrape down the sides of the bowl, then beat in the egg yolk for 1 minute. The mixture will lighten. On low speed, add the flour, oats, baking soda, baking powder, and salt (only 1 g), mixing for one minute. Scrape down the sides of the bowl, then put the cookie dough on a lined cookie sheet and spread it until it is ¼ inch thick. Bake for 15 minutes until the cookie is caramelized and a bit puffy. Cool before using.

Once cool, place the cookie with the remaining brown sugar and salt in a food processor. Pulse it until the cookie brown down like sand. Stir in the melted butter. Place spoons of it into a muffin pan. Press the mixture with your fingers firmly into the pan. Bake at 350 degrees for about 8-12 minutes until lightly browned. When cool, remove from the pan and spoon some liquid cheesecake into each.

Stay tuned!

Stay tuned!

Advertisements

7 thoughts on “Oat Cookie Liquid Cheesecake Bites

  1. I just bought a brick of cream cheese from Sam’s Club the other day. Liquid Cheesecake might just be the way to go…. That cookie looks good enough to eat on its own.

    I don’t know what it is, but every time I go to your blog lately the boy wakes up from his nap early. I guess he wants to say HI? Hi from P!

  2. This sounds impressive and kind of intimidating (to me)! I haven’t even made cheesecake, not to mention “liquid” cheesecake. That oat cookie base looks really tasty!

    • Oh no, this is way easier than cheesecake! You should try it. It’s a nice way to use a block of cream cheese. 🙂 Basically, you get a cheesecake flavor in a more spreadable form.

  3. Pingback: Variations on Oat Cookies and Spicy Spaghetti with Hazelnuts | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s