Mini puddles of joy

Cheesecake is like marmite, you either love them or hate them….. And we are split down the middle in our home. However since my princess loves it, it is but natural, the piece de resistance of the house!

I have made cheesecakes in the past but always get annoyed with the multitude of ingredients. But this one is simple, needs fewer stuff and tastes great.

Also, the size makes it easy for serving which is a win win in itself.

Some important tips though for the perfect final product –

1. Enjoy the journey, cream cheese tastes heavenly along the way.

2. Mix the cheese and sour cream with sugar till fluffy but once the eggs are added, don’t whisk it too much. The cake will crack.

3. Preheat the oven to 180 degrees but reduce the heat to 130 degrees when you put the cake in.

4. Cook only for 15 mins. Turn the oven off and leave it in with the door open for another 10 mins. The cake will be wobbly by don’t worry, it will set eventually.

RECIPE –

For the crust –
Ginger nut or digestive biscuits or oreo – around 100 grams or 1/3 rd pack
Soft butter – 3 tbsp

For the cake –
Cream cheese – 400 gms or one large tub
Sour cream or Greek yoghurt – 200 gm
Sugar – 3/4 cup
2 eggs at room temperature
Lemon zest
2 tbsp plain flour

Grind biscuits to fine powder. Add butter and mix well.
Grease a cake tin with removable base. Add parchment paper to the base. Press the biscuit mix to the base and press well.
Cake- mix cream cheese, sour cream and sugar till light. Add eggs and mix lightly. Too much mixing will lead to cracks while baking.
Add plain flour to give it body.
Pour into your cake tin.
Place in a preheated oven ( preheat 180 degrees) and reduce the heat to 150 degrees.
Bake for 15 mins.
Your cake will be wobble but resist the urge to cook a bit more.
After 15 mins, reduce the heat, open the oven door and let cook for another 10mins.
Take cake out and leave to cool at room temperature.
Cover and chill in the fridge.

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