Raspberry swirl mini cheesecake

I came across the Kids Baking Championship show yesterday and I was thoroughly impressed. The kids' talent and creativity is beyond my age. They are pure genius. The show basically tests them in three ways- taste, presentation and creativity. Their level of inventiveness and quick thinking is simply amazing. I mean baking cakes and other sweets at such a young age, decorating them and making them taste good is pretty incredible. I felt very inspired after watching the show.

Well, let's talk about my rather simple cheesecake (after watching what those kids can do, I cannot say my cheesecake was very innovative). It tasted really nice though. I enjoyed the swirl as it contrasted well with the creamy sweet lemony filling. I think I did a pretty good job. The crust was crunchy and the cake was not overly sweet.

I simply did my basic cheesecake batter and them drop some raspberry coulis on top of each cupcake. Using a toothpick, I then started swirling. I think this gave the cheesecake a really pretty finish. The cupcake liners made it suited to carry and perfect for a picnic.

Mini cheesecake

Time for a new post. I made those mini cheesecake about two weeks ago. These are really simple to make, require few ingredients, and more importantly are delicious. A mini sweet treat.

MINI CHEESECAKE RECIPE
Makes 24 mini cheesecake

Ingredients:
Filling-
250g cream cheese, room temperature
1 egg
1/4 cup caster sugar
Juice of half lemon
1 tsp vanilla extract

Base-
100g cornflakes (or biscuits), crushed
25g melted butter

Method
1. Mix cornflakes and butter.
2. Spoon over mini muffins pan

Preheat oven 160 degrees (fan forced)
1. Cream cheese with sugar.
2. Add lemon juice and vanilla extract.
3. Incorporate egg and mix until combined.
4. Spoon mixture over muffin pan.
5. Bake for 20 -25 minutes.
Serve with jam, fruit coulis or fresh berries.

 

 

 

 

Matcha (green tea) mini cheesecake

I made those last week and they tasted amazingly good. If you like green tea flavour and cream cheese, then this dessert is made for you. I can't wait to try new dessert recipes usingmy matcha powder.

MINI GREEN TEA CHEESECAKE RECIPE
Makes 24 mini cheesecake

Ingredients:
Filling-
250g cream cheese, room temperature
1 egg
1/4 cup caster sugar
2 tsp matcha (green tea) powder

Base-
100g plain biscuits (butternut snap / digestive/ Oreo) crushed
25g melted butter

Method

Preheat oven 160 degrees (fan forced)

1. Mix biscuit and butter.
2. Spoon over mini muffins pan.
3. Bake for 5- 10 minutes

1. Cream cheese with sugar.
2. Add green tea powder.
3. Incorporate egg and mix until combined.
4. Spoon mixture over muffin pan.
5. Bake for 20 -25 minutes.
6. Let cool in pan and then refrigerate.