Mini Cheesecakes

Preparation: 20 min
Cooking time: 15 min
Waiting time: 8-12 hours
Portion: 6 cup medium size
Difficulty: 2/5

Ingredient
-Salted biscuit: 75 gr – or you can use any kind of biscuit, oreo,… as your favorite
-Unsalted butter: 30 gr – melted
-Cream cheese: 200 gr
-La vache qui rit cheese: 3 cubes (15 gr/ cube)
-Sugar: 50 gr
-Egg: 1 (60-63 gr/ each) – at room temperature
-All purpose flour: 8 gr
-Vanilla extract: ½ tsp

Topping
-Fresh fruits or shredded chocolate, fruit jam,…

Kitchen utensil
-Cupcake baking tray 6-12 holes (medium size)
-Blender: optional
-Electric egg beater: optional

Instruction

1. Biscuit base

Grind 75 gr biscuit into fine mixture
Mix grinded biscuit with 30 gr melted butter
Place paper cup into cupcake baking tray (or mold).

With this amount of ingredient you can make around 6-8 cups

Use a spoon to press biscuit mixture for cheesecake base

2. Cream cheese filling

In another bowl, whisk 200 gr cream cheese with 3 cubes of la vache qui rit cheese until creamy
Add gradually 50 gr sugar into mixing bowl and whisk continuously
Then, add egg and ½ tsp vanilla into mixture, whisk well and it will turn from creamy to watery mixture
Mix the mixture with 8 gr all purpose flour until they’re all combined

Don’t overmix the mixture to prevent it from cracking when bake

Preheat the oven at 160 Celsius degree in 10-15 minutes
Pour cream cheese mixture into each prepared paper cup (⅔ cup height)
Place the whole tray in oven and bake at 160 Celsius degree in 15 minutes
Remove baking tray from oven and let it cool completely in tray.
Transfer the cheesecakes to fridge and refrigerate in 6-12 hours before serving
You can serve the cake with may kind of sour fruits or fruit syrup
Store in fridge and serve within 1-2 days

⚠️ ATTENTION!

Don’t bake the cakes for too long because high heat will create cracks on cheesecake surface
Biscuit base shouldn’t be too dry to prevent it from crumble. You can adjust the amount of melted butter in ingredient if necessary

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