Tips for making perfect Cheese cake
Cheesecake has earned an immense endearment from us. Everyone holds an affection for this luscious, rich, creamy, tangy-sweet, wonderfully dense treat that pelts on the palates for a lingering pleasure. It's almost seductive to have a slice of perfect cheesecake without sharing.I have jotted down quite a lot of information below that will help you get the cheesecake right without cracks and watery leaks.Think of cheesecakes as custard in engagement with cream cheese. It’s nothing complicated.
Servings: 18 mini cakes
Calories: 65kcal
Equipment
- OTG
- Food Processor
Ingredients
- 1 packet Graham Crackers or Digestive biscuits or the biscuits of your choice https://amzn.to/2Yf0NCa
- 35 gm almonds - slightly toasted https://amzn.to/3gclyoe
- 50 gm unsalted butter - room temperature
- 25 gm of sugar
For the Cheesecake
- 450 gm cream cheese room temperature https://amzn.to/34dc8GB
- 1 pinch of salt
- 200 gm of sugar
- 1 tsp vanilla extract https://amzn.to/2FGnHMp
- 1 tsp lemon Juice
- 2 whole eggs room temperature
- 2 whole egg yolks
- 1/3 rd cup sour cream
- 1/2 cup Strawberry preserve https://amzn.to/34ksL3d
Instructions
- For the Crust:Preheat oven to 350F. Line cupcake tray with papers cups https://amzn.to/2E1muyV and set aside.
- Add Graham crackers and toasted almonds to a food processor https://amzn.to/2YdIxJm and pulse until broken into small pieces. Add sugar and butter and run the processor on pulse mode again. Use a tablespoon to transfer the mixture to your cupcake tin. Press the mix using a shot glass or any small flat tool. Bake for about 8 minutes at 350 F, or until fragrant and a slightly darker golden colour. Remove from oven, set aside.
- For the Filling:Add ROOM TEMPERATURE cream cheese, sugar and the salt to the bowl and use a whisk to combine all. Mix until completely homogenous. Add sour cream and vanilla extract, and lemon juice. Mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth. Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- Bake https://amzn.to/2EfSvTs at 350F for 18-20 minutes. Turn oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. Garnish the cakes with strawberry preserve and enjoy these cake to the fullest.
Nutrition
Serving: 1cake | Calories: 65kcal