Sunday, November 1, 2009

Mini cheesecake with minis

Come November onwards, a new commitment will not allow me to bake any recipe during the weekdays. I will have to make sure I have 8 hours of sleep every day and to jog around my neighbourhood in the evening 4-5 times a week. And hopefully, I will be in a tip-top condition when I visit the beautiful beaches (part of my travel agenda in 2010). I do not wish to do a diservice to the swim sets I bought in Hong Kong a couple of months ago. The thought of soaking under the hot sun on a beautiful beach gives me the adrenaline rush. How I wish I can jet off to Phuket right now! Glad no one caught me smiling to myself in the comfort of my bedroom. =) My mum may think I was being silly smiling and typing away...

Promised to make some mini cheesecake for my friends on Saturday during a dim sum lunch outing. These minis are quick and easy, not to mention that they're yummy too. Size does matter. Bite size desserts are preferrred these days. Besides, they look really adorable because of the petitte outlook. I added lemon juice to the mini cheesecake to minimise the strong smell of vanilla extract.

The 25th to 29th cheesecake are baking in the oven.

Makes 28 -29 mini cheesecakes (if you're using the mini muffin baking tray)


Cheesecake filling:-
250g Philadelphia cream cheese
1 egg
1/3 cup caster/granulated sugar
1/2 teaspoon vanilla extract
2 tablespoon lemon juice -optional
Lemon zest ( I added a pinch) - optional

Base filling:-
150g crushed digestive biscuits
3 tablespoons melted butter plus 2 tablespoon boiling water

 Pre-heat the oven to 190deg celsius. Mix the crushed biscuits with the melted butter. Put the biscuits mixture on the paper liners and press them down firmly. Leave them in the fridge to chill while you start on your cheesecake filling.

Mix the cream cheese with the egg until just well incorporated. Add the sugar, vanilla extract, lemon juice, lemon zest and beat at medium high speed for 2 minutes. The batter should look creamy and smooth.

Pour the cheesecake filling into the paper liners and bake for 15 minutes or until when the surface does not look glossy. Remove from the oven and leave to cool completely. Chill the minis in the fridge for 2 hours before serving.



Alisa said...

They look delicious Corine!I came across your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!

Corine said...

Alisa: Thank you.