Mini Baked Cheesecake

Name: Mini Baked Cheesecake
Yield: 1 serving
Cuisine: American
Ingredients: 108 grams Cream cheese; 35 grams Granulated sugar; 1 Egg (large); 75 ml Heavy cream; 1 tbsp Lemon juice; 1 tbsp Cake flour

cookpad.japan @cookpad_jp

I was craving cheesecake and was able to make one with ingredients I had in the fridge.
I didn't have a base or mold, so I used paper cups from the 100 yen shop.

Make sure to mix well with a whisk to incorporate air into the mixture every time when you add ingredients.
Please adjust the oven temperature and baking time according to your oven.
Instead of Kiri cream cheese, you can use normal cream cheese. Also you can increase the cream cheese amount to 100 g or 110 g.
This recipe yields 6 small cupcakes, each 5.5 cm in diameter.
Recipe by chi-chan.

I was craving cheesecake and was able to make one with ingredients I had in the fridge.
I didn't have a base or mold, so I used paper cups from the 100 yen shop.

cookpad.japan @cookpad_jp

I was craving cheesecake and was able to make one with ingredients I had in the fridge.
I didn't have a base or mold, so I used paper cups from the 100 yen shop.

Saved

Ingredients

1 serving

108 gramsCream cheese
35 gramsGranulated sugar
1Egg (large)
75 mlHeavy cream
1 tbspLemon juice
1 tbspCake flour

Saved

Steps

1

Prepare the ingredients. Microwave (600 W) the cream cheese for 30 seconds to soften. Preheat the oven to 160℃ (320 F).
2

Add granulated sugar to the cream cheese and then mix until smooth and fluffy.
3

Add egg, heavy cream, lemon juice and sifted flour in that order. Continue whipping the mixture well each time.
4

Divide the mixture into 6 cupcake liners and smooth out the surface. Bake in the oven for 35 minutes, then chill well in the fridge.