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).

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.

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.

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.

Liquid Cheesecake….strangely addictive!

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!