Hi everyone, this is my first post and also my first Blog! (yeaayyy!!). Summer is coming here in Australia, so today i made "Mini Cheesecake" with blueberry jam. This is the perfect snack for summer, with its mini size and creamy cheese melting consistency. I don't know why but i love everything that mini and small. Maybe because i think they are cute yet "eat-able" (if you know what i mean :D). So here are the ingredients.
Crust :
1/2 cup (50 grams) graham wafer crumbs or any vanilla biscuits can do.
1/2 tablespoon (7.5 grams) granulated white sugar
30 grams melted butter
Preheat your oven to 150 degrees C and line 20 mini muffin cups with paper lines.
Combine the graham cracker crumbs, sugar, and melted butter and mix them until you get "the sand" consistency.
Fill the muffin cups a teaspoon each, and press evenly to the edges and the centre.
Bake them for 7 minutes
Filling : (all at room temperature)
227 Grams packages of full fat cream cheese
75 grams granulated white sugar
1/8 teaspoon salt
1 egg
1/2 teaspoon pure vanilla extract
1/4 cup (60 ml) sour cream
Beat the cream cheese with low speed until creamy and smooth.
Add sugar and salt and beat until incorporated. scrape down the side of the bowl as needed.
Add the egg (if you are making twice size of the ingredients, add the eggs one at a time) beating until incorporated.
Add vanilla extract and sour cream, and beat until incorporated.
After the crust has cooled down, divide evenly the filling among 20 muffin cups.
Put 2-3 drops of the blueberry jam (only the liquid not the fruit), and using a toothpick or skewer make a swirl pattern.
Bake for about 12-15 minutes (everyone's oven are different) or until firm but the centres of the cheesecakes still wobble a little.
Let them cool overnight, then they are ready to serve! (place them in the refrigerator covered with the plastic wrap)
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