Mini Cheesecake


Over the weekend, I got myself 2 muffin size for my bigger oven ,a mini (4cm base x 2.5cm height) and a standard size (5cm base x 3cm height). The mini was bought at Mr DIY @ RM16 and the standard size from AeonBig @ RM26.
Actually i bought the standard tin size first, then later the same day saw the smaller tin size at MrDIY ..Ishh Issh..
 
I love my cheesecake rich, creamy and melt in your mouth. Most cheesecake recipe every 250g cream cheese will call for 1 egg with 1/4 cup of liquid (yogurt/ sour cream / whipping cream) Feel free to substitute which ever your preference.

Recipe for Mini Cheesecake

Crust

66-86g marie biscuits

23-30g melted butter


Cream Cheese Filling
250g cream cheese
60g brown sugar
1 egg
1tsp vanilla bean paste
80g whipping cream

Method
1. Beat the cream cheese until soften
2. Add in sugar and beat for 4 min
3. Add in egg, vanilla and whipping cream, beat until combine
4. Pour into small cake tin
5. Steam Bake at 140C (fan forced oven) for 15-20 min. If using conventional oven bake at 160C for 20-25 min .

6. Cool down and chill in fridge at least 4 hour or overnight before serving

Note :
*To prevent my cake from cracking, i place a tray of water at the bottom of my oven.
* Bake until the center of the cake firm and not sticky , remove the cake after 15-20min from oven. The cake cannot be eat straight away.
* Cheesecake need cooling (n firm up) in the refrigerator.
* It is alright if you cake looks a little "uncooked" have faith! they will firm up in fridge

Blueberry Compote

125g blueberries
1Tbs Lemon Juice
2tsp sugar
*cook the above in low fire until the blueberries juice come out

Chocolate Ganache 

each mini cheesecake required about 10g ganache
50g whipping cream
50g chocolate couverture

This is the vanilla bean I'm using
(bought from Manis Bakery, Tmn Segar RM41 @118ml)









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