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Friday, May 23, 2014

Mini Cheesecake

Hello everyone!

Today's recipe is the one that my friends are always begging me to make. It's easy, delicious and always triumphs!


That's right, it's cheesecake!



Truth is that it's always a good moment for cheesecake, either as a dessert or for a mid-afternoon snack or, well, because it is cheesecake and you don't really need an excuse...



The recipe for cheesecake is pretty well known but this one is from a book called "Delicias al Horno" and after a few changes, here it is:



Mini Cheesecakes

Ingredients (for 9 mini cakes or a normal one)

  • 70g butter
  • 200g digestive cookies
  • 400g cream cheese
  • 2 large eggs
  • 100g sugar
  • ½ tsp vanilla extract

Topping ingredients

  • 50g sugar
  • 2 Tbs water
  • 250g frozen berries (previously thawed)

Directions:

  • Heat the oven at 190ºC (375ºF).
  • Melt the butter in a pan or in the microwave.
  • Crush the cookies. You can do it with a food processor (is way faster) or by putting the cookies in a plastic bag and crush them with a pestle, whatever you prefer.
  • Pour the melted butter in a bowl with the crushed cookies and mix with a spoon until fully incorporated. 

  • Press the dough at the bottom of the cake mold or pan with the spoon in order to create a smooth base. For the small cake molds I used the bottom of a glass.
  • In a bowl, mix cream cheese, eggs, sugar and vanilla extract and beat until fully blended. Pour the mix into the cake mold and bake for 20-30 minutes or until when inserting a toothpick, it comes out clean.

  • Let the cake cool down and put in the fridge for at least 6 hours until taking out the cake mold and serving.

Directions for the topping:

  • Pour water and sugar into a pan and heat while stirring until the sugar is dissolved. Add the berries (previously thawed) and cook while stirring until the liquid thickens.

  • Once the berries are soft and can be crushed easily with a spoon, retire from heat.
  • Triturate the berries and let them cool down.
  • Sieve (optional, the topping will be thinner and without seeds).
  • Pour a tablespoon of the topping over each mini cheesecake before serving.


So here it is, I really hope you do it because it is very easy and delicious!

Here's the pdf with the recipe.

Anna

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