Cont re: baked mini cheesecakes. After 30 mins-1hr of chilling the mini crusts , peel the inner paper liner & prick the crust with a fork. Prepare the cream cheese filling: BEAT (medium speed) 2 bars cream cheese until smooth (w/o lumps), add in & mix thproughly 75 gms white sugar, 2 tablespoons all-purpose flour, 1 tsp vanilla, 3 pcs egg yolks & 1 cup sour cream ( in the absence of sour cream, pour in a cup 1 pack all-purpose cream & stir in 1 tablespoon lemon juice). Stir in zest of 1 lemon. In a separate mixer, whip until soft peak, 3 pcs egg whites & 50 gms white sugar. FOLD this into the cream cheese mixture. POUR the filling into 24 pcs 3-oz crusts at 1/4 cup each. BAKE at 170 degrees C for 30 mins then turn around the pans (for even baking) & bake for another 30 mins. Take out the pans from the oven. You will notice that the cheese cakes will cave in. This is the result of whipping the egg whites separately instead of blending the whole eggs into the cream cheese. Press to make the hole bigger to make room for the assorted topping. COOL before putting in the toppings if your choice. In this case, I used cherry-, blueberry- & apple- pie filling. If any fb friend is interested to do this, Just txt/pm me if the instruction/procedure is not clear. Enjoy baking!!
Posted on: Tue, 15 Oct 2013 07:55:29 +0000
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