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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Mini Oreo Cheesecakes | Recipe Hub 97

 Mini Oreo Cheesecakes



Mini Oreo Cheesecakes are a delicious and fun dessert that's perfect for any occasion. They feature a whole Oreo cookie crust, a creamy cheesecake filling with Oreo chunks, and a dollop of whipped cream on top. Here's how to make them:


Ingredients:

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 12 Oreo cookies, crushed

For the Crust:

  • 18 whole Oreo cookies

For the Topping (optional):

  • Whipped cream
  • Mini Oreo cookies or crushed Oreo cookies for garnish

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 325°F (163°C).
    • Line a muffin tin with 18 cupcake liners.

  2. Prepare the Crust:

    • Place one whole Oreo cookie at the bottom of each cupcake liner. These will act as the crust for your mini cheesecakes.

  3. Make the Cheesecake Filling:

    • In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
    • Add the granulated sugar and vanilla extract, and continue to beat until well combined.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream until smooth.
    • Gently fold in the crushed Oreo cookies until evenly distributed.

  4. Fill the Cupcake Liners:

    • Spoon the cheesecake filling over the Oreo crusts, filling each liner almost to the top.
    • Smooth the tops with a spoon or spatula.

  5. Bake:

    • Bake in the preheated oven for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean.
    • Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

  6. Chill:

    • Once the mini cheesecakes are completely cool, refrigerate them for at least 2 hours, or overnight for best results.

  7. Add the Topping (Optional):

    • Just before serving, top each mini cheesecake with a dollop of whipped cream and a mini Oreo cookie or some crushed Oreo cookies for garnish.

  8. Serve:

    • Carefully remove the cupcake liners and serve the mini Oreo cheesecakes chilled.

These Mini Oreo Cheesecakes are sure to be a hit with their creamy filling and delicious Oreo flavor. Enjoy!








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