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)