Sunday, March 25, 2012

Blueberry Mini Cheesecake

这是我第一次尝试烤cheesecake. 虽然我不是很喜欢吃cheesecake,

食谱是摘自joyofbaking, 不过我已经改良成比较适合我们的口味。

Crust Ingredients
150g digestive biscuit
1 tablespoon sugar
4-5 tablespoon butter
Cheese filling
500g cream cheese
90g sugar(original recipe 130g)
1/8 tsp salt
2 large eggs
1tsp vanilla extract
1/2 tsp lemon zest
1/2 cup sour cream
1/3 cup blueberry jam (warmed)

Lets start!
  1. Preheat the oven to 150°. Line a standard 14-cup muffin pan with baking cups. Crush the digestive biscuit and mix with butter and sugar. Process until fine crumbs form. Spoon the crumbs into the prepared baking cups and press with the bottom of a glass to compact. Keep in fridge for 10 minutes, or until almost set.
  2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the rest of the ingredients one by one from salt to sour cream.
  3. Pour the cheesecake batter into the baking cups, filling them three-quarters full. 
  4. Place 1/2 teaspoon of jam in the middle and use a toothpick to make pattern if desired. 
  5. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and let it cool down for 20 minutes. Transfer the muffin tin to the fridge and chill the cheesecakes until set. (I kept it for overnight)
  6. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Sunday, March 11, 2012

My vintage luggage