Sebenarnya bila kita sudah ada basic membuat mini cheesecake ini...kreativiti ..akan terus..membuat kita untuk mencuba memperlbagaikan cheesecake ini. Biasanya mainanya ialah berries.yang beraneka rasa dan warna yang boleh menjadikan cheesecake kita sedap dan menarik. Strawberry cheesecake ini saya menggunakan resipi asal tapi kali ini saya gantikan heavy cream dengan cream masam dan saya masukkan sedikit lemon zest untuk naikkan aroma dan rasa.
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The crust/Base
1 cup digestive cookie (or graham cracker) crumbs
Cheesecake:
"Frosting" / topping
strawberry filling and fresh strawberry
To Make Crust:
Prepare 12 baking cups with paper liners, or grease with cooking
spray. In a separate bowl, whisk together the three crust ingredients until
well blended. Scoop 1 packed tablespoon of crust into each baking cup, and
press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and
set aside.
To Make Cheesecakes:
Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of
water for the water bath.
In the bowl of your stand mixer fitted with a paddle attachment,
combine the cream cheese and sugar, then mix on medium-speed until smooth. Add
eggs, one at a time, fully incorporating each before adding the next. Make sure
to scrape down the bowl in between each egg. Add sour cream, vanilla, lemon zest and mix until smooth. Do not overmix. Pour batter into each
crust-prepared baking cup until 3/4 full.
Once your kettle or pot of water is boiling, carefully place a large
baking dish on the lower rack of your oven and pull the rack out a few inches
towards you, and then pour the water into it. (Or use your best judgment on how
to do this without burning yourself. I just heat the water in a kettle, which
is very easy to pour into the pan.) This will create a water bath that will
give off lots of steam while the cheesecake bakes.
Then place the cheesecake pan in the oven, and bake for about 25
minutes, or until the edges appear to be set and the center still has a slight
jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes.
Then remove the pan and place on a cooling rack until completely cooled. Top
with strawberry frosting
The crust/Base
1 cup digestive cookie (or graham cracker) crumbs
1/4 cup (half stick) unsalted butter; melted
pinch of salt
Cheesecake:
2 bars of cream cheese (8 oz each), room temperature
1/2 cup plus 2 Tbsp. granulated sugar
2 large eggs, room temperature
1/3 cup sour cream
1/2 tsp grated lemon zest
1/2 Tbsp. pure vanilla extract
"Frosting" / topping
strawberry filling and fresh strawberry
To Make Crust:
Prepare 12 baking cups with paper liners, or grease with cooking
spray. In a separate bowl, whisk together the three crust ingredients until
well blended. Scoop 1 packed tablespoon of crust into each baking cup, and
press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and
set aside.
To Make Cheesecakes:
Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of
water for the water bath.
In the bowl of your stand mixer fitted with a paddle attachment,
combine the cream cheese and sugar, then mix on medium-speed until smooth. Add
eggs, one at a time, fully incorporating each before adding the next. Make sure
to scrape down the bowl in between each egg. Add sour cream, vanilla, lemon zest and mix until smooth. Do not overmix. Pour batter into each
crust-prepared baking cup until 3/4 full.
Once your kettle or pot of water is boiling, carefully place a large
baking dish on the lower rack of your oven and pull the rack out a few inches
towards you, and then pour the water into it. (Or use your best judgment on how
to do this without burning yourself. I just heat the water in a kettle, which
is very easy to pour into the pan.) This will create a water bath that will
give off lots of steam while the cheesecake bakes.
Then place the cheesecake pan in the oven, and bake for about 25
minutes, or until the edges appear to be set and the center still has a slight
jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes.
Then remove the pan and place on a cooling rack until completely cooled. Top
with strawberry frosting
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