%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Vegan Oreo Mini Cheesecakes}
\recipeMakes{30}{cheesecakes}
\recipeSourceWeb{OMG! OMCs: Oreo Mini Cheesecakes}{SouthernVeganista.Wordpress.com}

\begin{document}
\begin{ingredients}
\addIngredient{4 (8 ounce)}{packages vegan cream cheese, softened}
\addIngredient{\twothirds cup}{soy or almond milk}
\addIngredient{1 cup}{sugar}
\addIngredient{1 cup}{vegan sour cream}
\addIngredient{1 teaspoon}{vanilla extract}
\addIngredient{\eighth teaspoon}{salt}
\addIngredient{1 package}{Oreos, divided}
\end{ingredients}

\begin{steps}
\addStep{Preheat oven to \textbf{\ftemp{275}}.}
\addStep{Beat \ingredient{cream cheese} until smooth in a large mixing bowl.
	 Gradually add \ingredient{milk}, \ingredient{sugar},
	 \ingredient{sour cream}, \ingredient{vanilla}, and \ingredient{salt}.
	 Beat until smooth.}
\addStep{Coarsley chop \textbf{12} \ingredient{Oreos}.
	 Stir into \ingredient{cream cheese mixture}.}
\addStep{Line muffin tin with paper liners.  Place \textbf{1 whole}
	 \ingredient{Oreo} in the bottom of each cup and fill almost to the
	 top with \ingredient{batter}.  Bake \textbf{22 minutes}, roating pan
	 halfway through.  Repeat until all batter is used.}
\addStep{Let cheesecakes cool completely.
	 Refrigerate at least \textbf{4 hours} before serving.}
\end{steps}

\addSuggestion{Cream Cheese}{Vegan Cream Cheese.}
\addSuggestion{Sour Cream}{Vegan Sour Cream.}
\end{document}
