Mini Red Ruby Cherry Cheesecake

Mini Red Ruby Cherry Cheesecake




Every time I go to a coffee shop, I always look for cheesecakes.  It would be my lucky day if I found one. Most of the time, the shops doesn’t have cheesecakes or sometimes it is very unfortunate for me that someone has just bought the last slice available. It is very frustrating that can even change my mood since I have not eaten the delicious, creamy, smooth, divine taste of cheesecake.

Hence, I decided to try making cheesecake so that anytime I would crave for it, I can surely have a bite of it. Fortunately, I happened to watch an episode of Anna Olson’s “Fresh” on the Asian Food Channel. She showed how to bake cheesecake. I immediately took down notes of her recipe and tried to make one the following day.

The recipe is easy to follow especially for beginners and its ingredients can be found in a supermarket but a bit pricey.  Yet I didn’t totally follow the recipe of Anna Olson. I had slight revisions on it.

Ingredients:

Yield: 12 3oz cheesecake

Crust:

1 cup crushed graham crackers
1/2 stick butter, melted
1 ½ Tbs. white sugar

Cheesecake:

1 bar of 8oz cream cheese, room temperature
½ cup white sugar
1 large egg
½ cup heavy cream
1 tsp. vanilla
¼ tsp. fine salt
1 21-oz can of blueberry pie filling/topping

Directions

Preheat oven to 175°C. Place a paper cupcake liner in each cup of a muffin pan.

To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted butter in a bowl. Then bake for about 10 minutes, remove from the oven and let it cool before placing the batter.

To make the cheesecake, Beat cream cheese with a handheld electric mixer until fluffy. Gradually add sugar and salt while beating, scraping the sides of the bowl often. Add the eggs and continue mixing until incorporated. Add the vanilla extract and heavy cream and mix well. Let the cheesecake batter rest for around 10 minutes to remove most of the air bubbles that were formed during the mixing process. Bake for 25 minutes, remove from the oven and let cool then refrigerate (4- 6 hours). Serve with red ruby cherry on top, or filling of your choice.

Enjoy every bite of this mouthwatering, creamy delight!


8 comments:

  1. That looks delicious. Cheesecake is my favorite dessert, so I made sure I learn how to make it.

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  2. I never had try yet a ruby cheese cake, with this recipe I'm so anxious to try it thanks for sharing your recipe.

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  3. yum!!! this truly looks exactly the same as cookie cup cheesecake or whatever it was name...it is pretty good and not messy too.

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  4. Aww...i remember my own cheesecake story I first tried to make an oreo cheesecake and it was soggy and tasted awesome!

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  5. Yummy , yummy, Thanks for sharing the recipe, so sure gagawa ang wife ko nito.

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  6. I love cheesecake as well so I should consider making one for myself as well so I can tweak it the way I want to.

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  7. I love cheesecakes! Looks like I can do this recipe at home! ^_^

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  8. Cheesecakes are my kind of dessert. Too bad, we don't have an oven at home that will allow me to create something similar for hubby and son.

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