Solo Blueberry Mini Cheesecakes Recipe
Ingredients
| Cream cheese | 9 Ounce | |
| Egg | 1 | |
| Castor Sugar- 1/2 cup | ||
| Lemon juice | 1 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Vanilla wafers | 1 | |
| Blueberry Filling- as required | ||
Directions
GETTING READY
1) Preheat oven to 350°F.
2) Line 6 large muffin moulds with 2 paper cases each.
3) Place 2 wafer in each paper case and press down firmly.
MAKING
4) In a bowl, mix together cheese, sugar, vanilla, and lemon juice.
5) Using and electric beater, beat the cheese mixture until light and fluffy.
6) Add one egg at a time in the cheese mixture while beating.
7) Pour the cheese mixture evenly in the muffin moulds.
FINALIZING
8) Bake in the oven for 20 minutes or until, crack begins to appears on the top and slightly risen.
9) Remove from the oven and allow to cool in the pan for 10 minutes.
10) Turn out on a wire rack and allow to cool completely.
11) Place in refrigerator until completely chilled.
SERVING
12) Garnish with blueberry filling and serve cold, dust with icing sugar if desired.
1) Preheat oven to 350°F.
2) Line 6 large muffin moulds with 2 paper cases each.
3) Place 2 wafer in each paper case and press down firmly.
MAKING
4) In a bowl, mix together cheese, sugar, vanilla, and lemon juice.
5) Using and electric beater, beat the cheese mixture until light and fluffy.
6) Add one egg at a time in the cheese mixture while beating.
7) Pour the cheese mixture evenly in the muffin moulds.
FINALIZING
8) Bake in the oven for 20 minutes or until, crack begins to appears on the top and slightly risen.
9) Remove from the oven and allow to cool in the pan for 10 minutes.
10) Turn out on a wire rack and allow to cool completely.
11) Place in refrigerator until completely chilled.
SERVING
12) Garnish with blueberry filling and serve cold, dust with icing sugar if desired.
Chef
