Mini Cheesecake / Cup Cheesecake / Holiday Cheesecake Recipe!!!!


Cheesecake is a sweet dish consisting of two or more layers. The main, or thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar; the bottom layer is often a crust or base made from crushed cookies, graham crackers, pastry, or sponge cake. It may be baked or unbaked. It is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup. It can be prepared in many flavors, such as; strawberry, pumpkin, key lime, chestnut, or toffee.

Cheesecake is usually served as a dessert. (http://en.wikipedia.org/wiki/Cheesecake)

DSC03118

Ingredients:

Crust base:

Stauffer’s Lemon Snaps biscuit – 5 nos (crushed into fine crumbs)
Melted salted butter – 1 tbsp

Cheese filling:

Philadelphia 1/3 less fat cream cheese – 4 oz (113 gms)
Granulated white sugar – ¼ cup
Lemon juice – 2 tsp
Lemon zest – 1tsp
Pure vanilla extract – 1tsp
Cornstarch / Cornflour – ¼ tsp
Egg – 1 Large

DSC03060

DSC03061 DSC03062 DSC03063 DSC03064 DSC03065 DSC03067 DSC03068 DSC03070 DSC03073 DSC03078 DSC03079 DSC03080 DSC03082 DSC03088 DSC03089 DSC03092 DSC03095 DSC03097 DSC03135

Method:

Step:1

  • In a bowl, add biscuit crumbs, melted butter and mixed it thoroughly.
  • Divide the mixture between cupcake molds lined with liners.
  • Now press down firmly to make crust, cover it with plastic wrap and refrigerate it for 15 minutes.

Step:2

  • In a separate bowl add cream cheese and make softened it using spatula.
  • Now add sugar, cornstarch / Cornflour (*cornstarch is added to prevent cracking on top), pure vanilla extract, lemon zest, lemon juice, egg and beat until creamy by using hand beater. There should not be any lumps.
  • Divide cream cheese mixture between the molds. Fill almost to the top.
  • Tap the baking pan, to get rid of the air bubbles.

Step:3

  • Bake in the oven preheated to 355 degrees F (180C) for about 20 minutes or until slightly risen.
  • Now transfer to a wire rack and let completely cool in the pan.
  • Refrigerate for at least 2 hours / overnight before serving.
  • Serve and enjoy it with whipping cream / jam / sauces / fresh fruits.

Hints:

  • Graham crackers / Digestive biscuit also can use for the crust.
  • Sometimes, it might be cracks when you bake. But after resting in refrigerator, the surface will be sunken a little and look smooth.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s