Wednesday, December 24, 2014


adapted from  :  ZaTaYaYummy/youtube; thanks...
tried & tested  :  zaralovebaking ; delicious & yummy...

Crust : 

115  gm  digestive or graham crackers
  50  gm  unsalted butter  -  melted
 1/8  tsp  salt

Cheesecake :

350  gm  cream cheese, soften to room temperature
  80  gm  caster sugar
    1  tbsp  plain flour
    2  eggs  at room temperature  -  lightly beaten
  50  gm  melted unsalted butter
    1  tsp  vanilla extract

Topping :

50  gm  chocolate chip  -  melted
Strawberries, halves

Method :

     To Make The Crust :  In a food processor, blitz all ingredients together until it turns into a wet sandy texture.  Prepare 12 cupcake pan with liners.  Divide them into 12, one tablespoon each.  Press them firmly with the back of the spoon.  Set aside while we make the cheesecake mixture.
     Preheat oven to 150'C.
     To Make Cheesecake Mixture :  Beat cream cheese until smooth.  Add in sugar and mix until combined.  Add in vanilla extract and beaten egg and mix until well blended.  Add in melted butter and plain flour.  Mix until well combined.  (Use medium speed : the reason why we don't use high speed for cheesecake is that we do not want rising and result in cracking).
     Transfer/scoop cheesecake mixture into cupcake pan with the biscuit base.  Drop the pan a few times to release air bubbles.
     Bake for about 18 to 22 minutes.  Let it cool completely and put in the refrigerator for further cooling.  To serve :  remove the paperliners and drizzle melted chocolate chip on top of cheesecake and top up with half strawberry.  (yields :  12 pcs)

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