Mini Cheesecakes || Easy Cheesecakes || скачать в хорошем качестве

Mini Cheesecakes || Easy Cheesecakes ||

These mini Cheesecakes are rich, creamy and smooth.They are made using only a few basic ingredients.These simple mini cheesecakes are absolutely perfect for parties and gatherings when you need an indulgent dessert.This quick and easy dessert can be made ahead of time and refrigerated.It is best served chilled. INGREDIENTS: ☆ For The Base : ▪︎150gms digestive biscuits ▪︎ 60gms melted butter ☆ The Cheesecake Filling : ▪︎300gms full fat cream cheese (room temperature) ▪︎ 100gms sugar ▪︎ 2 eggs ▪︎ 1Tsp. vanilla extract ▪︎ 1Tbsp. lemon juice ▪︎ 15gms all purpose flour ▪︎ 185gms full fat sour cream (room temperature). ☆Toppings : ▪︎ Strawberry/Raspberry Jam ▪︎ Fresh berries of your choice. METHOD : • Blend the biscuits into a fine crumbs. • In a bowl take the biscuit crumbs and add melted butter. • Mix well to combine butter and biscuit crumbs. • Equally divide the biscuit crumb mixture into 9 cupcake liners in a muffin pan. • Using a spoon press the mixture tightly and evenly.Set aside. • Using low speed on your hand mixer, beat cream cheese just until creamy. • Add sugar and mix well. • Add in the eggs one at a time and mix just until well combined.Do not over mix. • Add the second egg and combine well. • Add Vanilla extract, lemon juice, all purpose flour and mix just until well combined. • Finally add full fat sour cream and mix everything together. • Do not over mix to avoid cheesecake from cracking while baking. • Using an ice cream scoop,divide the cheesecake filling evenly into prepared muffin pan. • Gently shake the pan to make the top surface flat. • Bake in a preheated oven at 320°F (160°c) for 15 minutes or until the top of the cheesecakes are set. • Remove from the oven and leave it to cool to room temperature in the pan. • Once cooled place in the fridge overnight or atleast for 8 hours. • Serve the cheesecake topped with some fresh berries or strawberry/raspberry jam. • Enjoy. NOTES : ☆ Do not over mix to avoid cheesecake from cracking while baking. ☆ Making them ahead of time will be a better idea as it needs to be chilled before serving. ☆ Make sure to set the filling ingredients come to room temperature.This will ensure a a smooth and creamier cheesecake filling. ☆ Use full fat cream cheese and sour cream for a richer texture and flavour. ☆ Add in one egg at a time on low speed until just combined.Over mixing the eggs into the cheesecake batter can incorporate too much air and cause them to crack. ☆ The cheesecakes are done when the top will puff up in the oven and look set.The centre will still be just a little jiggly.They will continue to set up as they cool and once they're refrigerated. ☆ If they start to crack while baking that means they are getting over cooked. Hope you will enjoy and try this easy cheesecake recipe.