Mini classic cheesecake
Scale it up using the egg as a measurement! (A 7" cake will use 2 eggs, 9" will use 4 eggs)
Equipment
- 2 mini cake forms (12cm)
Ingredients
Cream cheese mix
- 200 g Cream cheese soften
- 1 Egg
- 50 mL Whipping cream
- 60 g Sugar
- 5 mL Lemon Juice
- Vanilla Essence
Biscuit base
- 5 pcs Digestive Biscuit
- 20 g Butter melted
Instructions
- Pre-heat the oven to 175°C.
- Crush the biscuit with rolling pin. (or with a fist like Mr. 197)
- Mix biscuit in melted butter.
- Press the crumbs to the springform base and put it in the fridge until ready.
- Melt the cream cheese over water bath or leave it at room temperature for a few hours until it's softened.
- Add sugar, cream, egg, lemon juice, vanilla essence to the cream cheese. Mix gently until just combined. Over-mix will create too much air pockets.
- Take out the biscuit base from the fridge, and pour the cream cheese mix on top carefully.
- Bake it in the oven for 25mins.