mini cheesecakes (recipe by nigella lawson)
really easy and stress free to make! had them made immediately after my prelims ended! i really like the size of it. neither too much which will make one feel 'jerlat'(due to the richness of the cheese) nor too little. just bite-size. yum!
so you will need:
100g unsalted butter
200g digestive biscuits- nigella recipe had 250g but i found it to much
200g cream cheese- i used 'australia natural cream cheese' from phoon huat
50g caster sugar
1 large egg
2 tablespoons of sour cream
1/2 teaspoon of vanilla extract
2 teaspoons of fresh lemon juice
2x12 mini cupcake muffin tins/cups- i use souffle cups to help retain the shape.
Preheat oven to 190 degrees celsius
place butter in a bowl and have them melt in a microwave for about 25 seconds. put the digestive biscuits, roughly broken up into a ziplock and have the bashed up until they turn out fine. after which mix the melted butter and crushed biscuits together to form a 'wet sand' biscuit base. heap about 2 teaspoons of the biscuit base into each mini-cupcake tin/cups and press them down, compacting them. leave them in the fridge to harden.
beat the cream cheese until smooth- i just use a rubber spatula. add in the sugar and the egg(beaten well separately), sour cream and the rest of the ingredients. combine and mix everything to form a smooth and creamy mixture. once this is done,repeat the whole process and make another batch of cheese mixture- so that means you will need 2 times of all the ingredients except the digestive biscuits and butter. if not you will end up with a very thin layer of cheese which won't be that nice to eat. hence it actually up to you if you want a repeat or not.:D
spoon the cream cheese mixture into the cupcake tins/cups till about halfway. put in the oven and bake for about 10-12 minutes, by which the cheese mixture should have set. let them cool and then refrigerate for at least 3 hours before popping them into your mouth. enjoy! :D
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