IngredientsBase Crust
75 gm digestive biscuites, crushed
45 gm butter, melted
Cheesecake Mixture
250 gm cream cheese, softened to room temperature
40 gm sugar (original recipe called for 30 gms sugar)
1 egg (Grade A)
1 tsp vanilla essence
Topping
blueberry pie filling
Method
Preheat oven to 175C.
Line 9 of a 12 holes muffin tins with paper cases.
Mix butter and crushed digestives and divide among the prepared wells. Press evenly into the bottom of the wells. Bake for about 5 mins (recipe called for the crust to be refrigerated till ready to use). Put aside to cool.
Lower oven temperature to 150C.
In a bowl, whisk cream cheese and sugar until smooth.
Then add egg and vanilla essence and mix well.
Spoon filling into the crusts, dividing evenly and then bake for about 15 mins.
Transfer to wire rack to cool and refrigerate.
Just before serving the plain mini cheesecake, spoon some blueberry pie filling on top.
Paiz and Hafiz, cousins o mine, got to try them and they loved it .. Awesome .. ;-)
6 comments:
when are you making me that delicious cakezzz.....me
look so delicious to me...i will try later...
This looks delicous! perfect for a summer sweet treat!
Welcome to the Foodie Blogroll!
hi my heart
i also love the cheesecake .. really easy to make. even my mum called to ask for more .. hehe
try and feedback yah .. and thanks for stopping by my blog!
hi jenn
thanks for popping by! .. do give the cheescake a try if you have the time!
and yah thanks for having me on the foodie blogroll .. i have loads of foodie blogs to check out now! .. ;-)
Post a Comment