Monday, January 9, 2012

Philadelphia 3-Step Mini-Cheesecake

it's the last day of my holiday (okay technically not so because i just don't have class today) and last night i impromptu-ly decided not to go back to hall and stay home today and go back tonight instead. i'm a home-girl really. secretly it is also because i wanted to experiment with another method of making pineapple tarts - my third method since the last post and so i'm pretty much ready to update on the pineapple tart progress perhaps tonight or later. i'm almost there ^^

As i'm typing this post right now, these little cupcakes are being chilled in the fridge and because of a mistake i made during the entire process i feel pushed to write this post early.

although i've been baking for almost 12 years, i've never done any baked cheesecake before (gasp). i usually stick with no-bake cheesecakes - i've done Florence's Mango Cheesecake at Do What I Like as well as Strawberry Cheesecake from Rei's All That Matters. Another Cheesecake I enjoy making (and people love) is no-bake Oreo Cheesecake from the Kraft Food's website.

I originally decided to do that today and even started on the base by crushing the oreo biscuits with my Kenwood. for some reason, i decided to save that for another day and did mini baked cheesecakes instead. and i had to do a cheesecake today because i had a block of opened, but barely used cream cheese in the fridge which needed to be used soon. considering that i would start schooling and staying in hall during the weekdays, it was only logical for me to use it up today.

so the recipe stated to bake at 350F (also 175 degrees Celsius) for about 20 minutes till the centre was set and cooling it before chilling in the fridge. Mistake: i over baked it. i visualized a caramelized top cheesecake and wanted to bake it till it was nicely browned and i guess i completely forgot about the need to chill it at the end. so just as i was reaching 20 minutes i saw that it was still pale, i turned down the temperature to 170 and baked it longer, turning it down even more to 165 after it cracked!! it rose so much it cracked!! :( it was then i remembered then it still needed to set in the fridge later and perhaps it shouldn't be cooked for so long. :( too greedy, too ambitious sigh.

anyhow, i removed it from the oven and let it cool for abit before popping it in the fridge. :/ let's see how things go. i greedily ate one after it baked (and not cooled) as well just to see how it would taste. it was really good but i think it'll be better chilled. (^^') hehe.

i halved the recipe because i only wanted to use up one block of cream cheese and save my other two blocks for oreo cheesecake another day hehe.

recipe states that it makes 6 (after cutting it by half) but i had enough batter for 9. and i cut the sugar because my family and i are not fans of sweet stuff and i'm a mild health nut so i tend to reduce the sugar amount in recipes and it usually still taste fine. ^^

Philadelphia 3-Step Mini Cheesecakes (adapted from Kraft Recipes)

8 oz Philadelphia Cream Cheese (1 block)
1.8 oz Caster Sugar (recipes calls for 2oz)
1/4 tsp Vanilla Essence
1 Egg

6 Whole Oreo Cookies


HEAT oven to 175 degrees Celsius. Beat cream cheese, sugar and vanilla with mixer until well blended. Add egg; mix just until blended.
PLACE 1 cookie on bottom of each of 6 paper-lined muffin cups (or as many as required); top with cream cheese mixture.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries. (i skipped this step)

note: because the top cracked plus the caramelization of the little cupcakes i've posted only the interior of the cake. will update with pictures if i try this recipe again.

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