Mini Heavy Cheesecake

Name: Mini Heavy Cheesecake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Cream cheese; 2 (net weight about 100g) egg; 15g corn starch; 70g Caster sugar; 40g milk; 1 tsp Lemon juice; 1/4 teaspoon Vanilla extract; 100g Digestive Biscuits; 50g butter; 50ml water; 15ml Cherry wine; 50ml Red cherry juice; 50g Cherry Liquor Sugar Liquid

by quenny

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In fact, I rarely eat heavy cheesecake, I always think it will be very sweet and greasy. This time I tried it by the opportunity of trying a new oven. At the same time, I also tried the new 4" size mini round mold. It is so cute~
However, the heavy cheese is still a bit greasy. I can only eat half of this mini at a time. The little guy is amazing and can eat a whole or a whole. . .

Material: (4"round mold *3)
Cherry wine sugar liquid: water 50ml, caster sugar 20g, cherry wine 15ml, red cherry juice 50ml
Biscuit bottom: 100g digestive biscuits, 50g butter
Cake body: 250g cream cheese, 2 eggs (net weight about 100g), 70g caster sugar, 15g corn starch, 40g milk, 50g cherry wine sugar liquid, 1 teaspoon of lemon juice, 1/4 teaspoon of vanilla extract

Mini Heavy Cheesecake

1. Pour sugar and water into a small pot, heat it on low heat until the sugar melts, pour it into a container and let cool

2. After the sugar water cools, pour the cherry wine and stir well

3. Pour the cherry juice (the cherry juice used here is taken from the canned cherry pie filling)

4. Stir well and set aside

5. Put the digestive biscuits in a plastic bag, crush them with a rolling pin, and put them in a bowl

6. The butter melts into a liquid state in water and pours it into the biscuit residue

7. Stir well

8. Spread a thin layer of butter evenly on the inside of the mold, then pour in the well-mixed biscuits, press flat, and set aside

9. Whip the cream cheese that has softened at room temperature evenly, add sugar and continue beating

10. Add eggs in portions and beat evenly

11. Pour in lemon juice and beat evenly

12. Pour in cornstarch and beat evenly

13. Pour the milk and beat evenly

14. Pour the cherry wine sugar liquid and beat evenly

15. Add vanilla extract

16. After whipping evenly, the cheesecake batter is ready

17. Use a spoon to scrape the bubbles on the surface

18. Then pour the cake batter into the mold

19. Put it into the middle layer of the oven, and pour boiling water into the bottom baking pan at the same time, and bake for about 30 minutes, during which time the surface of the cake is covered with tin foil.

20. Refrigerate for about 4 hours after being out of the oven, and ready to be eaten after demoulding

Tips:
1. The amount of cherry wine sugar liquid will be more, and it can be stored in a clean small bottle and can be used when making other cakes or desserts; I used it this time and made the leftovers of the cake. Some of them are added at will. If you don’t want to make it specially, you can use 40g milk + 10g rum to replace this part of the cherry wine sugar liquid;
2. The egg liquid should be added in batches, each time it must be beaten evenly before adding the next time; when adding other ingredients, it is also necessary to mix well before adding the next one;
3. The bubbles on the surface of the finished cheese paste must be scraped before baking, otherwise the surface of the baked cake will be uneven;
4. Cover the tin foil halfway, because I don't want to have too much color on the surface. If you don't mind, you don't need to cover it, just bake it until it's finished;