Welcome back to my little world! I’m always so hyped up whenever it’s a dessert recipe and ESPECIALLY when it is so good that you can’t stop thinking about it for days. I bring to you, my NY Cheesecakes (Mini Version). You guys were hella curious about it too so something had to be done asap 😀
Cheesecakes have all the funky flavours going on. There’s sweet, there’s sour, there’s a slightly savoury note there as well. It’s THE perfect dessert if you do it right. I made these mini cheesecakes inspired by Burning Brownie in Islamabad Pakistan. All the steps are mentioned loud and clear but if there’s still a bit of confusion left, you can always approach me.
When making cheesecakes, you have to focus on one of the most sensitive areas, Temperature. You have to make sure that your ingredients are at room temperature. You also have to be extra careful about the temperature of your oven. These mini cheesecakes need to be baked at 180 °C for 10 minutes and then at 120 °C for 40 minutes approx. You can check them after 30 minutes to ensure nothing goes wrong. How long you mix your ingredients is also very important. If you overmix them, a lot of air will be incorporated into the batter which will result in billions and trillions of air bubbles that explode during baking. In your normal cakes, these bubbles create tiny air pockets which is okay but in a cheesecake, they will simply result in cracks which is not desirable at all.
The rest is ABC, let’s do it! ❤
Recipe Difficulty Level: Basic Serving: Yields 6 cupcakes Prep Time: 10 mins Bake Time: 60 mins
Melted Unsalted Butter (پگھلا ہوا نمک کے بغیر مکھن) 20 grams or 1 1/2 tablespoon (cool before use) Crushed Whole-Wheat Digestive Biscuits (پسے ہوئے گندم بسکٹ) 100 grams or slightly less than 1 cup Powdered Sugar (باریک چینی) 30 grams or 2 tablespoons (add only if biscuits are sugar-free)
Pro-Tip: Make your Sour Cream fresh at home. Combine 1/2 cup of heavy cream, 1 tablespoon of milk, and 1 table spoon of lemon. Transfer it to a jar. Cover the jar with a doubled muslin or cheese cloth and secure with a rubber band. Leave out on the counter at a cool dry place for 24 hours. After 24 hours, give the cream a mix, use as you like, close the lid tightly, and refrigerate for two weeks.
Good-Quality Cream Cheese (اچھے معیار کی کریم چیز) 150 grams or 2/3 cup Powdered Sugar (باریک چینی) 38 grams or 1/2 cup Corn Flour (مکئی کا سفوف) 3 grams or 1 teaspoon Egg (انڈہ) 1 whole Sour Cream (ساور کریم) 30 grams or 2 tablespoons Lemon Juice (لیموں کا رس) 1 teaspoon Lemon Zest (لیموں کی جلد) 1/4 teaspoon Vanilla Essence (ونیلا) 1/4 teaspoon Salt (نمک) a small pinch
Fresh or Frozen Strawberries (اسٹرابیری) 1/2 cup (cut in half or quarter pieces) Granulated Sugar (چینی) 1/2 cup Water (پانی) 1/2 cup Lemon (لیموں) 1/2 slice Corn Syrup or Glucose Syrup (گلوکوز کا سیرپ) (optional) 1 tablespoon
Mixing Bowl Whisk Weighing Scale Cupcake Tray (for 6 cupcakes) Cupcake Wrappers Measuring Cups and Spoons Pestle (for pounding and grinding biscuits) Rubber Spatula Ladle (for pouring the mixture) Water Bath Oven
First thing's first, pre-heat your oven at 180 °C. Make sure all your ingredients are at room temperature.
For the base, mix melted and cooled unsalted butter and crushed whole-wheat digestive biscuits. Add sugar only if your biscuits are sugar-free. This crumbly mixture should resemble wet sand. Press it lightly and it should come together as one.
Line the cupcake wrappers in the tray. Take a heaped tablespoon of the crumb and drop it into each cupcake wrapper. Try to press it down as evenly as possible using a pestle or any tool that's similar.
Blind bake the individual bases at 180 °C for at least 10 minutes. Take them out and let them cool while you work on the mixture.
For the cheesecake filling, remember not to over whisk your ingredients. Just mix until combined. Whisk cream cheese, powdered sugar, and corn flour together until smooth.
Add sour cream. You can use store-bought sour cream but I prefer making it at home (method mentioned above). Whisk till combined.
Add once egg slowly while whisking the mixture. Add lemon juice, lemon zest, vanilla essence, and pinch of salt. Bring it all together.
Using a ladle, scoop the mixture and drop it into prepared cupcake moulds. Ensure that the cheesecake base has completely cooled before adding in your cheesecake filling. Try to distribute the mixture as equally as you can.
One the moulds are filled, tap the cupcake tray on the table to release any air bubbles that may have been formed during whisking. Also take a toothpick and run it over each cupcake to pop any air bubbles that you can see.
Place the tray inside a deep dish and pour boiling hot water in the dish to create a water bath. The water level should reach the cupcake tray not more than half way.
Bake the dish at 180 °C for 10 minutes. Then, take your oven temperature down to 120 °C and bake for another 40 minutes. Do not open the oven door before 30 minutes into baking time and do not be tempted to raise the temperature.
After 40 minutes, the cheesecakes should be fluffing up, turn your oven off and open the oven door slightly. Let the cheesecakes cool in the oven.
Meanwhile, make strawberry compote by mixing strawberries, sugar, water, and glucose syrup in a sauce pan. It's better to use sour strawberries. If you have sweet strawberries, use one whole lemon.
Squeeze juice of a lemon and add it in the sauce along with its rind. Let it cook in and you can pick it out later. Allow the sauce to reduce for 10 minutes on medium flame. Mash the strawberries while mixing. When the sauce thickens, turn the fame off and let it cool.
Serve the mini cheesecakes with the strawberry sauce. Best when chilled for an hour <3
I hope you enjoy making these mini cheesecakes! If you have any queries, I’ll be here to answer all of them. Do send me a picture if you try this recipe out. For watching the recipe tutorial please click on the link below: