Easy Baked Cheesecake in a Mini Cup
Easy Baked Cheesecake in a Mini Cup

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, easy baked cheesecake in a mini cup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy Baked Cheesecake in a Mini Cup is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Easy Baked Cheesecake in a Mini Cup is something that I’ve loved my entire life.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Place one vanilla wafer, flat-side down, on bottom of each cup. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce!

To get started with this recipe, we must prepare a few components. You can have easy baked cheesecake in a mini cup using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy Baked Cheesecake in a Mini Cup:
  1. Make ready 200 grams Cream cheese
  2. Make ready 200 ml Heavy cream
  3. Take 80 grams Sugar
  4. Make ready 3 tbsp Plain flour
  5. Get 2 tbsp Lemon juice
  6. Get 2 Eggs
  7. Make ready 1 Your favourite toppings

Bake and refrigerate cheesecakes as directed. Garnish with fresh strawberry halves and mint sprigs. Line miniature muffin tins (tassie pans) with miniature paper liners. Like the big version, pre-bake the crust and make sure your cheesecake batter ingredients are at room temperature.

Instructions to make Easy Baked Cheesecake in a Mini Cup:
  1. Preheat the oven to 180℃.
  2. Add heavy cream, sugar and egg to the softened cream cheese and mix, being careful not to let bubbles form.
  3. Add lemon juice, then sift in the flour and mix. If you end up with lumps, strain.
  4. Pour the batter into moulds lined with paper cups. Top with chocolate chips, walnuts, or rum raisins etc. Anything you like.
  5. Bake for 25 minutes in the 180℃ oven. When they are just baked they will swell a little, but they'll deflate when cooled.
  6. They are perfect for parties because they are bite-sized and you don't need a fork to eat them. It's fun because you could add different flavours.
  7. In this chocolate chip version, I didn't use paper cups, but poured the batter directly into small ramekins and baked them. I made 5 cakes in 7 cm moulds.

Line miniature muffin tins (tassie pans) with miniature paper liners. Like the big version, pre-bake the crust and make sure your cheesecake batter ingredients are at room temperature. There's no need for a springform pan and no need to mess with a water bath. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised!

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