The weather have been rather cooling these past few days. However, I was hooked to that bite-size raspberry cheesecake picture when I was browsing through the Pinterest pictures. I like the pink cheesecake with bits of fresh raspberry, and the golden biscuit crumb encasing the whole dessert. Simple ingredients, simple steps. Yes, I want to try it.
After getting almost all the ingredients on the kitchen top, then I realised I might not have one of the key ingredients - Cool Whip. Oh, what's that??? Google told me it is a ready-to-use whipped cream. Oh no, I have to whip the cream myself, as I don't think I came across this in our local supermarket :(
Fortunately, I more or less, overcame this problem by whipping the cream with addition of instant custard powder to increase its stability.
This cheesecake is a not-so-sweet dessert in a very small portion. As it is a little unhealthy indulgence, it is best taken in small small small portion :)
Serving : 12 pieces of 4cm bite-size cheesecake
Ingredients80g fresh raspberries
125g cream cheese, thawed
20~25g icing sugar
100g cold whipping cream
1 tsp icing sugar
1 tsp instant custard powder
* I find sugar coated cream cracker is a good choice, because it is light, flaky and has some sugar grains.
Directions1. Keep a metal mixing bowl in the freezer for about 20 minutes before whipping the cream .
2. Whip the cream with 1 tsp of icing sugar to soft peak, then add in instant custard powder.
Continue to whip till the cream is firm. Refrigerate it till needed.
3. Whip softened cream cheese with icing sugar till well combined. You may use a hand mixer or hand whisk.
Stir in the raspberries till they break down and combine with the cream cheese mixture.
4. Stir in the whipped cream with a spatula.
5. Scoop the mixture into bite-size silicon mould, and keep in the freezer for about 90 to 120 minutes.
Alternatively, keep the bowl of mixture in the freezer for about 2 hours. When the mixture is firmer, scoop out using spoons.
6. Place the biscuits in a plastic bag and break it into fine crumbs.
7. Push out the harden cheesecake from the mould. Toss the frozen cheesecake in the bag of biscuit crumb to coat it. The cheesecake would coat better if it is slightly melted at the surface.
8. Keep the cheesecakes in a sealed container and keep in the freezer for about 2 hours.
9. Allow the frozen cheesecakes to thaw for about 5 minutes before serving. Enjoy :P
Receipe adapted from No bake Raspberry Cheesecake Bites with great appreciation :)