Do you also feel guilty about eating an entire slice of cheesecake? Don't worry I've got you covered! These mini cheesecake cups will keep the guilt at bay and will melt in your mouth. Bonus: they're eggless!
Cheesecake is something that you have to plan in advance. There's no shortcut to getting a decadent, creamy and yet airy cheesecake (I've learnt it the hard way).
A few things to keep in mind that you absolutely cannot miss:
The water bath is crucial. It helps in even baking, helps your cheesecake to stay creamy and prevents the tops from getting cracks
Your cream cheese has to be at room temperature or you won't reach the right consistency. If its too cold, it would have lumps. You don't want to bite into a huge cream cheese lump in your final product
It is hard to resist but you need to give it time to refrigerate overnight before you bite into it. The cheesecake needs to set completely to give you the desired texture so please be patient and follow the recipe instructions
This recipe makes 12 cups but you can totally cut down the recipe in half to make 6 cups.
Ingredients:
Crust
75 gm graham crackers
40 gm melted butter
1/8 cup castor sugar
Filling
1/4 cup heavy cream (cold)
1 tbsp powdered sugar
1.5 tbsp cornflour
1 tbsp water
340 gm cream cheese softened at room temperature
1/4 cup castor sugar
1/4 cup sour cream
200 grams milkmaid (sweetened condensed milk)
1 tsp Vanilla extract
Process:
Pre-heat your oven at 190 C. Your oven setting should be at bottom heating only.
For the filling:
Cream together your cream cheese and castor sugar. Make sure there are no lumps at this stage.
Add in the sour cream, sweetened condensed milk & vanilla extract and whisk thoroughly
Next, make a slurry of corn flour and water. Add to the cream cheese mixture
In a separate bowl whip your heavy cream with some powdered (icing) sugar till it forms soft peaks and carefully fold it in the above batter without deflating the whipped cream
For the crust:
Pulse the graham crackers, melted butter and castor sugar in an electric mixer or a food processer until it reaches a wet sand-like texture
Assembling and baking:
Line a muffin tray with some cupcake liners
Press a tablespoon of the crust mixture at the bottom of the liners and pour in the cheesecake filling
Heat some water and add it to a baking tray with high sides. Carefully place your muffin pan in the hot water bath and bake for 40 minutes in the pre-heated oven
After 35 minutes of baking, turn off the oven and leave the cheesecake cups in the oven for another 35 minutes
Then take them out of the oven and let them come to room temperature
Refrigerate overnight and serve the next day with fresh berries and whipped cream!
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