Mini Baked Raspberry Cheesecake

These cute babies are the inspiration of petit four and also a mini cheesecake pan i saw online . Ok perhaps what i have over here isn't the exact petit four but that's the best i can come up with especially when i have to make do with the bake wares i have at home.

When i came across the mini cheesecake pan online, i was thrilled cause now i can make my baked goods into bite size, but unfortunately most of the retail shops specializing in baking needs and goods don't carry them. Some have got no idea what i was talking about and one in particular try to sell me an individual mini bake ware, which i'm not too happy with for the fact that i need to pay for each individual ones instead of gettin it in the form of a muffin tray. I'm seriously running out of storage so for now i can't afford to get more items unless i think of ideas on where i can put or keep my bake wares.

INGREDIENTS

Base:
100g digestive biscuits
30g butter, melted
1/2 tsp coffee essence (optional)

Method:
1) Crush the digestive biscuits in the food processor or blender.
2) Once the butter has melted, add in the coffee essence.
3) Pour the melted butter into the food processor and further blend. If you're using a blender then remove the finely blended digestive in a bowl n pour the melted butter in.
4) Spoon about a tablespoon or less of the crushed digestive into the mini cheesecake pan and set aside.

Note:
 Since i don have a mini cheesecake pan , i lined my 12' muffin tray with paper liners and spoon about 11/2 tbsp of crushed digestive and flaten it evenly and refrigerated it while i work on my cream cheese.

Filling:
* 250g raspberry filling
* 500g cream cheese, softened
* 1/4 tsp fine granulated salt
* 2/3 cups sugar
* 1 tsp vanilla extract
* 2/3 cups sour cream
* 2 eggs, beaten

Method:
1) Leave the cream cheese at room temperature until soften before you work with it.
2) Once its soften, put it in the mixer and mix thoroughly until its the batter is smooth.
3) With the mixer still running, add in the sifted sugar and salt. (sieving removes any possible lumps).
4) Add in your vanilla extract and let it mix further.
5) Add in the sour cream slowly and let it further incorporate before adding in the eggs.
6) Beat the eggs and with the mixer still running, pour in the eggs bit by bit until you're done.
7) Take out your muffin tray and fill up the paper liners with about 1/4 cup of cream cheese.
8) Split the 1/4 cup into half, for ease of use, you can opt for the 1/8 cup instead. Pour 1/8 cup of cream cheese , fill with your choice of filling and then top it up with the remaining 1/8 cup cream cheese.
9) Repeat until you've finished all the cream cheese.
10) You can choose to fill up the surface of your cream cheese with some filling as well , like how i did or you can leave it plain n serve with some warm filling upon serving.
11) Bake in a preheated oven at 160 degree C for 20-25minutes.
12) Let cool and store it in fridge.

Note:
This recipe makes about 16 muffin size cheesecake.

You can also replace the digestive based with chocolate flavored biscuits for those that loves the chocolate and berry combination.

Blueberry Cheesecake

Cheesecake seems to have made a name for itself in the household, especially with my bro. I've no idea where or when he developed this love affair but i''m definitely having fun experimenting on cheesecake and baking it for him. Instead of the usual oreo cheesecake he loves , i thought i'd give blueberry a shot.

Ingredients

Base

* 320g digestive biscuits

* 1/4 cup melted butter

Method:

1) Crush the digestive with your rolling pin or just put it in the food processor if you have one.

2) Melt the butter and pour over the crushed biscuits and press it neatly onto the baking pan and set aside.

3) Wrap the baking pan with a double layer of aluminium foil.

Note:

The aluminium foil is to prevent the hot water from gettin into the base since i'm using a loose base baking pan.

Filling

* 500g cream cheese , softened

* 2/3 cups sugar

* 1/4 tsp salt

* 1 tsp vanilla

* 2/3 cups sour cream

* 2 eggs

* 1 can of blueberry

Method:

1) Beat the softened cream cheese until its well blended.

2) With the mixture still running, add sugar, salt and vanilla and continue mixing.
3) Next, pour in the sour cream and mix it thoroughly.

4) Put in the eggs.

5) Spread some blueberries on the base before pouring in the cream cheese.

6) Find a roasting pan that you can fit your baking pan in and fill up the roastin pan with boiling water halfway up the baking pan.

7) Bake in a preheated oven at 165 degree C for 1hr and 30mins in a 8inch springform/loose base pan.

8) After baking, allow the cheesecake to luxuriate in its water bath for another hour.

9) Remove from the oven and let it cool before popping it into the fridge. Once it has totally cooled, spread the remaining blueberries on the cheesecake . Refrigerate for bout 5 hours, preferably overnight before serving.

Note:

For those that dont fancy refrigerating the cheesecake with the blueberry spread on it , do without it and just spread some right before serving it.

If you like , you can mix the whole can of blueberry into the creamcheese batter before pouring it into the baking pan.


To some out there , the display of it might look real disgusting but that's how my bro likes it, with chunks of blueberries on top. Personally i'll not be purchasing the same brand of blueberries the next time i make this. It's not as good as what i was being told by the shop keeper, i guess , she was tryin to push off her stocks eh?

Oreo Cheesecake

I was browsing around and i saw this lovely cheesecake recipe and i thought to myself i should really give it a try for it has been a while that i wanna bake my very first cheesecake but didn't come across any recipe that i fancy until now..i couldn't help but be so drawn to the combination of oreo and cheese! If you love both of the main ingredients, you would definitely love this!

Ingredients

Base

* 160g digestive biscuits

* 160g oreo biscuits

* 1/4 cup melted butter

Method:

1) Crush both the digestive and oreo biscuits together.

2) Melt the butter and pour over the crushed biscuits and press it neatly onto the baking pan. Set aside.

3) Wrap the baking pan in a double layer of aluminium foil.

Note:

Springform or loose base pan is recommended for easy handling.

If you like , you can replace the digestive with pure oreo base.

Make sure you really compress the base when you pressed the crushed oreos/digestive into the baking pan to create a nice base after baking.

Filling

* 910g cream cheese, softened

* 11/3 cups sugar

* 1/2 tsp salt

* 2 tsp vanila

* 11/3 cup sour cream

* 4 eggs

* 11/2 cups crushed oreos

Method:

1) Beat the softened cream cheese..

2) With the mixture still running, add sugar, salt and vanilla and continue mixing.
3) Once its all nicely mixed, pour in the sour cream and mix it thoroughly.

4) Put in the eggs.

5) Pour in the crushed oreos and stir thoroughly and pour it into the pan.

6) Sprinkle some more crushed oreos on the top if desired.

7) Find a roasting pan that you can fit your baking pan in and fill up the roastin pan with boiling water halfway up the baking pan.

8) Bake in a preheated over at 165 degree C for 1hr and 30mins in a 9inch springform/loose base pan.

9) After baking, allow the cheesecake to luxuriate in its water bath.

10) Remove from the oven and let it cool before popping it into the fridge. Refrigerate for bout 4 hours, preferably overnight before serving.

Note:

Since i dont have a 9in springform , i used a 8in loose base baking pan.

I've also added 15mins to the baking time, my cheesecake turn out great but for the next round, i'm might just gonna bake the cake for 1hr 30mins in a 8in loose base pan.

The measurement for the cheese cream mixture above is enough to make two 8in size cheesecake, but of course you'll need to double the measurement for the base. The base was slighty thicker than the usual ones. If you like a thinner base then you can split the measurement of the base into to.

I've also reduced the crushed oreos in the filling to perhaps about 1/2 cup or slightly more

EDIT:

I've tried another batch of oreo cheesecake , this time around i added some coffee to the base and i baked for 1hr 35mins in a 8in loose base pan. The hint of coffee in the base perfected the combination