It's rare to get a cheesecake recipe you can make and eat on the same day. While this mini cheesecake version certainly allows for that flexibility of serving day-of making or next-day, it still requires basic pantry staples that furthermore adjust to momentary whims.
If consumed at room temperature on the day-of making, it will be indescribably and literally melt in the mouth texture. Refrigerating overnight and bringing to room temp the next day works equally well, and gives a structure traditionalists might prefer.
Ingredients: makes 18 mini cupcakes
15 pieces digestive biscuits
100g butter, melted
18pc kiri squares (330g cream cheese)
1 small can ashta (1/2 cup)
1/2 can sweet condensed milk
2 eggs
1 tsp vanilla
To decorate: (optional)
lotus spread
pistachio spread
nutella
jam
fresh strawberries
Method:
Pulverize the biscuits to a powder and mix with melted butter to render homogeneous.
Scoop a scant tablespoon into cupcake-lined muffin tin and press down (I use the bottom of a drinking glass); set aside.
In a blender, blitz the cream cheese, sweet condensed milk, ashta, eggs, and vanilla. Pout over the prepared cupcake bases.
Bake in preheated 350F oven for 20 minutes.
Allow to cool completely before decorating.
Can be refrigerated overnight and decorated one hour before serving.
صحة و عافية
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