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| New York Style Baked Mini Cheesecake |
INGREDIENTS FOR BASE:
- Digestive biscuit / cream biscuit - 1 & 1/2 packet
- Unsalted butter (melted)- 30 to 40 gm approx
INGREDIENTS FOR FILLING:
- Cream cheese- 250 gm
- Vanilla essence- 1/2 tsp
- Maida/ All purpose flour- 1 tbsp
- Egg- 1
- Powdered sugar- 50 gms
METHOD:
- Preheat the oven for 15 min @ 180 degree celsius
- Crush the biscuit of your choice into powder. Then add melted butter and mix. Add enough melted butter for the crumbs to hold shape.
- Now take the mould and press the biscuit mixture in each mould and keep it in freezer for 5-10 minutes
- Now take a bowl. Add cream cheese, vanilla essence, sugar and maida and beat all the ingredients together till well combined.
- Now take out your mould from freezer and pour the cheese mixture over the base.
- Bake at 180 degree celsius for 15 minutes and then reduce the temperature to 120 degree celsius and bake for about 30 minutes till set.
- Take out from oven and let it cool completely before taking out from mould.
- Serve with toppings of your choice.
INGREDIENTS FOR BLUEBERRY TOPPING:
- Frozen blueberries- 50 gm
- Water- 50 ml
- Cornflour- 1 and 1/2 tsp
- Sugar- 2 tbsp
- Lime Juice- 1/4 tsp
METHOD FOR PREPARING TOPPING:
- Take a pan. Add blueberries, sugar, half water and cook it over medium flame. Now take cornflour and rest half water make a mixture and add it. Cook for 2 to 3 minutes till the mixture is thick. Switch off the flame and add lime juice and mix it well.
- Let it cool for 5 minutes then top your cheesecakes and serve
