Easy Baked Cheesecake in a Mini Cup
I like these with walnuts and rum raisins, but my child doesn't. I came up with a recipe to keep everyone happy.
When you are mixing the batter, try not to let it get bubbly or mixed with air. If too much air gets in, they will really swell when baked and then shrink when cooled, which will give a bad texture. You can wrap and store them in the freezer. They are nice the next day because the flavours blend in. Recipe by Asamato
Easy Baked Cheesecake in a Mini Cup
I like these with walnuts and rum raisins, but my child doesn't. I came up with a recipe to keep everyone happy.
When you are mixing the batter, try not to let it get bubbly or mixed with air. If too much air gets in, they will really swell when baked and then shrink when cooled, which will give a bad texture. You can wrap and store them in the freezer. They are nice the next day because the flavours blend in. Recipe by Asamato
Cooking Instructions
- 1
Preheat the oven to 180℃.
- 2
Add heavy cream, sugar and egg to the softened cream cheese and mix, being careful not to let bubbles form.
- 3
Add lemon juice, then sift in the flour and mix. If you end up with lumps, strain.
- 4
Pour the batter into moulds lined with paper cups. Top with chocolate chips, walnuts, or rum raisins etc. Anything you like.
- 5
Bake for 25 minutes in the 180℃ oven. When they are just baked they will swell a little, but they'll deflate when cooled.
- 6
They are perfect for parties because they are bite-sized and you don't need a fork to eat them. It's fun because you could add different flavours.
- 7
In this chocolate chip version, I didn't use paper cups, but poured the batter directly into small ramekins and baked them. I made 5 cakes in 7 cm moulds.
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