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Wednesday, 16 April 2014

Mini Strawberry Cheese Cake 草莓乳酪小蛋糕

It is best to prepare homecooked strawberry topping during strawberry season. Freshness ensure!
These mini size strawberry cheesecakes ensure no over indulgence of this delicious delicacies :)

Yield: 8 muffin size cheesecakes

Strawberry Topping草莓馅
120g ripen strawberries, hulled熟透草莓
15g fine sugar 细糖
30g water 水

20g fine sugar 细糖
1/2 tsp lemon juice 柠檬汁
1/2 tsp corn starch 玉米粉
1/8 tsp salt 盐

4 ripen strawberries, hulled 熟透草莓

1. Chop 120g strawberries into fine bits. Add 15g of sugar and mix well. Allow them to stand for about 1 hour.

2. Add 30g of water to the strawberry mixture, and cook it under medium heat till boil. Allow it to simmer for about 3 minutes.

3. Strain the strawberry mixture to collect the strawberry juice and discard the pulp.

4. Mix 20g sugar, lemon juice, starch powder and salt in a heat-resisitant ware. Pour in the strawberry juice collected from (3) and mix well.

5. Heat the mixture over medium heat till boil, or till it turns into a thick and clear solution. Stir regularly.

6. Slice the remaining 4 strawberries.

7. Let the strawberry sauce cool down for about 10 minutes. Then add in  the 
strawberry slices and mix well.

8. Keep the strawberry filling in a clean container, and refrigerate till needed.

Cheesecake 乳酪蛋糕
Biscuit Crust饼干底
40~45g cream crackers 苏打饼
30g salted butter 带盐奶油

1. Line 8 muffin cups with cupcake papers. Set aside.

2. Put the cream crackers in a plastic bag, and crushed them into fine powder by using a rolling pin.

3. Melt butter by placing the butter in a rice cooker, and "keep warm" for about 10 minutes, till the butter melted.

4. Pour melted butter into the cream cracker crumb and mix well.

5. Spoon an even quantity of biscuit crumbs into the muffin cups. Press the biscuit crumbs to form a firm base.

7. Place the muffin cups into the fridge to solidify the based.

Cream  cheese batter 奶油蛋糕糊
125g cream cheese, room temperature 
          奶油乳酪, 室温
45g fine sugar 细糖
1 tsp plain flour 中筋面粉
1 tsp lemon juice 柠檬汁
1 tsp lemon zest 柠檬皮碎
1/2 tsp vanilla essence 香草精
1 egg, beaten 蛋,打散

1. Pour all the ingredients into a mixing cup, and blend well using a food processor.

Alternatively, whip cream cheese and sugar till fluffy, then add in the egg, follow by the rest of the ingredients.

2. Pour the mixture onto the biscuit crust.

3. Pre-heat oven to 160 degree Celsius and bake the cheesecake for about 15 minutes. The cake is cooked when the middle of the cake bulge.

4. Allow the cheesecake to cool in the oven with the door ajar for about 20 minutes. Transfer the cheesecakes to a wire rack to cool completely.

5. After the cheesecake has cool down, spoon a tbsp of strawberry topping over the cheesecake.

6. Refrigerate the cheesecake for at least 6 hours for best result :)
草莓乳酪蛋糕在冷藏6小时后享用较佳 :)

Strawberry topping recipe adapted from:

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