Mini Cheesecakes

Mini 

Cheesecakes

 Very creamy and silky smooth cheesecake
Easy and quick to make , 

with very simple ingredients
You can put your favorite topping , jams 

on the top of cheesecake

     Ingredients      

For 12 mini cheesecakes 

A- Base
Biscuit crumbs  1 1/2cup (125g)
Brown sugar 2 tablespoons
Melted butter 1/3cup (70g)

B- Cheesecake filling
Cream cheese  (room temperature)  1  1/4cup (300g)
Sugar  1/2cup  (110g)
Vanilla extract 1 teaspoon
Egg  (room temperature)  2
** Be sure all B ingredients are room temperature

C- Optional
1- Coffee Swirl
Instant coffee   1 teaspoon
water  1 teaspoon
2- Jam (favorite flavor) 2 tablespoons

Place cupcake liners in cupcake pan

Preheat oven to 170°C/ 340°F.

A- Base 

 Biscuit crumbs add brown sugar and melted butter, 
mix all together until well combined 

 Pour into cupcake pan
Using a cup press into bottom of pan, 
and set aside

B- Cheesecake filling

 In the bowl, 

whisk the  cream cheese, sugar and vanilla extract 

with hand mixer on the medium speed 

 until light and fluffy

Add eggs one by one at time, 

whisk with hand mixer on low speed 

 

 Pour cheesecake mixture into cupcake pan

Optional- 

1.Coffee Swirl

 In a small bowl,

add Instant coffee and water, 

mix together.

Add 1 tablespoon of cheesecake mixture , 

mix together.

 Pour some drops of coffee mixture over each cupcake

Using a bamboo skewer , 

swirl around the cake batter to create the marble effect

Bake at 170°C/ 340°F for 15-20 minutes
until the center is no longer jiggle

Place on a rack to cool completely

Store in fridge for at least 4 hour 

or overnight before serving

Optional- 

2.Serve with jam

 Microwave jam for 15-20 seconds, mix well 

and place on the top of mini cheesecake

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