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Friday, September 12, 2014

Resepi: Easy Mini Cheesecake

Salam,

Hari ini nak hidangkan resepi yg sangat mudah..Easy Mini Cheesecake. So easy, so yummy.. hehe..

Sebenarnya dah lama pasang niat nak buat cheesecake. Cream cheese dah lama jugak beli.. dari bulan puasa aritu kot. Mujurlah tak expired lagi. huhu.. Dr semasa ke semasa bila pergi supermarket nak beli bahan buat cheesecake. Tapi tak sure nak beli apa sebab resepinya tak jumpa-jumpa (tak cari mana nak jumpa kan ;p) Haritu dpt resepi tapi perlukan 2 x 250g cream cheese. Hadoi tak dapek nak beli lagi cream cheese. Yelah, bukannya murah. Ok la.. last-last jumpa resepi yg bahannya dan cara buatnya tak komplikated. agagaaa... Memandangkan cream cheese yang ado cinonet je, kita settle dgn Mini Cheesecake je lah. hehe.. 

Orait. Kita jamu dengan gambar 'in-the-making' dulu...

Untuk makluman, saya takde eletric mixer. Jadi saya sentiasa elakkan resepi yg memerlukan 'bahan dipukul hingga kembang. '

Siap!! Yummyyy...!

Saya rujuk resepi dari euginekitchen:

Easy Mini Cheesecake Recipe – Cupcake Size

http://eugeniekitchen.com/mini-cheesecake/

For 12 mini cheesecakes
Difficulty: Easy
Prep time: 30 minutes
Baking time: 20 minutes
Resting time: at least 2 hours


Ingredients

For crust,
    • 3 oz Digestive biscuits, crushed into fine crumbs (85g)
    • 2 tablespoons melted butter (30g)
For filling,
    • 9 oz cream cheese, softened (255g) (saya guna 250g je)
    • 2/3 cup granulated sugar (133g)
    • ½ teaspoon cornstarch (saya guna tepung kastad, sebab tu kuning hasilnya)
    • ½ teaspoon pure vanilla extract
    • 1 tablespoon freshly squeezed lemon juice
    • 2 eggs

Tools

Directions

1. MAKE CRUST
In a bowl, add biscuit crumbs and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.
2. MAKE CREAM CHEESE FILLING
In a bowl add in softened cream cheese and beat on a low speed until smooth. To soften cream cheese I microwaved it for 15 seconds.
Add sugar, cornstarch, vanilla extract, and lemon juice. cornstarch is added to prevent cracking on top and with lemon juice cheesecake tastes better.  And beat until creamy.
Beat in the eggs one at a time until smooth. There should be no lumps.
Saya letak 1/2 ketul toffee candy atas filling utk rasa karamel.
3. BAKE
Divide cream cheese mixture between the lined cupcake molds. Fill almost to the top. Bake in the oven preheated to 355° F (180°C) for about 20 minutes, or until slightly risen.
Ini bergantung kpd oven sebenarnya. Saya bakar dlm suhu 160 C selama 15min. Itu pun rasa dah overbake sebab saya biarkan dulu dia sejuk dlm oven sebelum dikeluarkan - ini tips utk elakkan 'crack' atas cheesecake (biarkan sejuk dlm oven).
4. REST
Transfer to a wire rack and let completely cool in the pan. Cheesecakes will continue to be baked in the pan. And refrigerate for at least 2 hours before serving. Resting overnight is the best.

Notes

There will be cracks when you bake. But after resting in refrigerator, the surface will be sunken a little and look smooth.


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2 comments:

syida said...

rajinnya baking! ni yg nak jadi jiran yati ni haha

Wawa Yusoff said...

jatuh cinta dengan resepi ni!

mekasih :)

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