Wednesday, 17 October 2018

Baked New York Cheesecake in a bottle

Love these calorie-ladden baked New York cheesecake in small pudding bottles. This recipe uses only half a block of cream cheese and one egg - just nice to serve in a small portion to a family of four πŸ‘­πŸ‘¬

Yield: 4x200 ml bottles


Biscuit Crust
50g Marie biscuits
20~30g unsalted butter, melted*

* as the biscuit crust is held in a bottle, so you can use 20g instead of 30g of butter if you want to avoid unwanted calorie.

Cheesecake layer
125g cream cheese, thaw to room temperature
40g caster sugar
1 tsp lemon juice
Some lemon zest
1/2 tsp vanilla extract
1 tsp plain flour, 3g
1 egg, about 55g
25g Greek yogurt


1. Crush biscuits into fine crumb using a rolling pin. As the individual packaging of the biscuits was quite durable, I could crush the biscuits within the bag without having to transfer to another bigger plastic bag.

2. Melt 20g of unsalted butter, and empty the biscuit crumbs into the melted butter.

Use a fork to mix thoroughly.

Divide the biscuit crumbs among 4 pudding bottles. Press the crumbs to compact it into a biscuit base.

Refrigerate them for about 30 minutes.

3. Loosen the thawed cream cheese by using a hand whisk. Slowly add in the caster sugar ,and cream them into smooth paste.

Mix in the lemon juice and lemon zest.

Followed by vanilla extract,

plain flour,

an egg,

and yogurt.

Mix all the ingredients into a smooth batter.

The batter made up to about one cup volume.

4. Pour the cheesecake batter into 4 prepared pudding bottles from Step 2.

Let the pudding bottles sit in a 20cm square pan. Pour about 1 to 2 cm deep of hot water into the pan.

5. Bake at lower rack of a preheated oven set at 160°C for about 25~30 minutes, or till the centre of the cheesecake starts to bulge a little.

After the baking ends, keep the oven door slightly ajar, and let the cheesecakes cool down for about 30 to 45 minutes in the oven.

6. Transfer the cheesecake to a cooling rack to cool down to room temperature.

You may take about 20g of strawberry jam and mix it with about 1~2 tsp of warm water,

and pour it over the top of the cheesecake.

Cover with lids.

And refrigerate for about 3 hours or overnight.

Enjoy πŸ˜‹

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