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
That looks delicious. Cheesecake is my favorite dessert, so I made sure I learn how to make it.
ReplyDeleteI never had try yet a ruby cheese cake, with this recipe I'm so anxious to try it thanks for sharing your recipe.
ReplyDeleteyum!!! this truly looks exactly the same as cookie cup cheesecake or whatever it was name...it is pretty good and not messy too.
ReplyDeleteAww...i remember my own cheesecake story I first tried to make an oreo cheesecake and it was soggy and tasted awesome!
ReplyDeleteYummy , yummy, Thanks for sharing the recipe, so sure gagawa ang wife ko nito.
ReplyDeleteI love cheesecake as well so I should consider making one for myself as well so I can tweak it the way I want to.
ReplyDeleteI love cheesecakes! Looks like I can do this recipe at home! ^_^
ReplyDeleteCheesecakes 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.
ReplyDelete