Sunday, October 18, 2009

Mini cheesecake

Needed to utilise the baking ingredients sitting in my mum's fridge before they are no longer good for use. First on my priority list is philadelphia cream cheese. I love cheesecake, who doesn't? I drags making the usual springform cheesecake pan. So, I decided to make mini cheesecake on a boring sunday. Yes, a boring and humid as always sunday.

I have been going on a mini shopping spree on the baking tools ranging from paper liners, mini muffin tray, checkerboard cake trays, cutesy birthday candles etc... I can't resist myself. And when I bring these home, I will try to hide them from my mum's view by walking straight to my bedroom. She will complain that I have too many of these 'nonsense'. To me, they are my babies; my pride and joy. I think my mum has accepted the fact that she can't stop me from indulging in these baking gadgets. Probably, it is better than getting a gucci bag.

To make sure my mini cheesecake hold its shape nicely, I use my mini muffin baking tray for my mini cheesecake. To avoid making a mess, I placed paper liners on the tray. Oh my, they looked so cute, so puny and so yummy! Two bites is enough to finish this dessert. I am so going to make this minis again.

(Makes 29 mini cheesecakes)
250gms of cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 egg
12 oreo biscuits crust (remove the cream)
2 tbsp melted butter
Fruits (optional)


Pre-heat the oven to 190 deg celsius.  Place the oreo biscuits inside a ziplog bag. Use the base of a mug or a rolling pin and hit on the bag of oreo biscuits.Add melted butter to the crushed biscuits and mix well. Place the crushed biscuits on the base of the paper liners and press firmly so that the biscuits will hold together. Then place them in the fridge to chill for 10 mins.

Beat the cream cheese and egg till creamy. Add vanilla extract and sugar and mix well  until it becomes a smooth creamy batter. Spoon the batter into the paper liners close to the rim of the paper liners. Put the mini cheesecake in the oven for 15 mins or when the batter doesn't look glossy anymore. Place an oven safe cup of water inside the oven when u r baking the mini cheesecake.

Once baked, remove from the oven to cool for 20mins.You topped the cheesecake with any fruits of your choice. Once cooled, keep the mini cheesecake in the fridge until they are ready for serving. Enjoy!!


Koffie said...

Yummyy!! Tastefully done with just the right amount of wholesome cheese! Sends me floating in paradise & just got back to earth! HOHO

Corine said...


Thanks! haha... Glad u r back safe now on the planet earth. =)