*** Please refer to the TIP at the bottom of the expected questions.
It is good to make it into a whole cake,
I made this into cupcakes.
It's prettier, and it's nice that it's easy to take out and eat one by one.
Also, depending on how you decorate, the finished product will be different.
I think I can create various shapes to suit the situation or season.
It's the perfect amount to eat with a cup of coffee.
I think it would be great to serve as a dessert when guests come over.
*** Measurements are scales (g), rice spoons (Tbsp), teaspoons (tsp) (not measuring spoons)
[Muffin cup size: bottom 55mm x height 45mm] 12 pieces
✤ Ingredients
- 150g Whole wheat snack
- 60g (6Tbsp) Melted unsalted butter
- 400g Room temperature cream cheese
- 200g Room temperature sour cream
- 80g (8Tbsp) Heavy cream
- 100g (10Tbsp) Sugar
- 15g (1.5Tbsp) lemon juice
- 3g (1tsp) Vanilla oil
- 30g (3Tbsp) Cornstarch
- 2 Room temperature eggs (125g)
✤ Decorations (optional)
-Whipped cream (250g Heavy cream + 20g(2Tbsp) sugar)
- 5~6 Strawberries
- Apple mint (or lemon balm)
✤ Tips
- Freshly baked cakes are moist and not hard.
- Since I used a tall muffin cup in a low muffin tin, I layered the muffin cups in 2 layers to keep the shape.
- If you make it with a muffin cup that is lower than mine, the baking time will be reduced even more.
- 2-3 days in the refrigerator, 2-3 months in the freezer
- If you want to keep it in the freezer, freeze it before adding the fresh strawberries.
(Raw strawberries release water when thawed)
- If you want to freeze strawberries on top, boil them with sugar or top them with strawberry jam.
#Mini Cheesecake
#Cream Cheesecake
#Strawberry Dessert
#Strawberry Cake
#Dessert Recipe
#Cheese Cupcakes
🍑 I N S T A G R A M
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