不爱吃cheesecakes的我第1次动手做芝士蛋糕,就选个迷你版的来试试咯。。。
其实是被那红彤彤的草莓所吸引啦。咔咔咔~
家人说口感好像在吃冰淇淋、不错吃。可没有吃过cheesecake的我真的不会分辨咯。
它一出冰箱就变软软的,怎么没有像外面售卖的那么firm?
是不是因为没有放gelatine的关系呢?好多疑问哦!
Recipe adapted from
Chef Savy with some minor changes.
INGREDIENTS
1 cup - LOTUS caramelised biscuit crumbs
4 tbsp - unsalted butter, melted
16 oz - cream cheese, softened
½ cup - sour cream
¼ cup - caster sugar
2 nos - eggs
1 tsp - vanilla extract
Wildberries sauce for topping
1 cup - frozen wildberries ( which I bought from Phoon Huat)
½ tsp - lemon juice
1 tbsp - caster sugar
METHODS
Mini Cheesecake Cupcakes
~ Preheat oven to 160C.
~ Line a muffin pan with paper liners.
~ Crush the biscuit, add in melted butter to combine well.
~ Divide crust evenly into the bottom of the lined muffin tin.
~ Bake for 5-6 minutes or until golden brown.
~ Take out of the oven and cool completely.
~ Meanwhile assemble the cheesecake filling. Beat cream cheese till soft.
~ Add in sour cream, sugar, eggs and vanilla. Mix until combined.
~ Pour cheesecake mixture into cooled muffin tin. Fill about 80% full.
~ Place in the oven and bake for 15 minutes or until the cheesecakes are set.
~ Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold.
Wildberries Sauce
~ Add frozen wildberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes.
~ Take off heat and allow to cool.
~ Place in a food processor and pulse until creamy and thick.
~ Place back in the fridge and serve cold.
~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~