Individual Cheese Cake with Fresh Strawberry and Chocolate Ganache

Salam sayang salam rindu...lamanya tak jenguk blog ni..let alone nak jenguk blog kawan-kawan..cuma sempat tengok kat bloglist je huhuhuu...Alhamdulillah sejak akhir-akhir ni banyak sungguuh tempahan kek dari kawan-kawan dan students mieza..bukan lah dapur mieza tak berasap..dapur tetap berasap cuma berasap menyiapkan tempahan orang...untuk anak beranak mieza cuma masak menu yang mieza dah biasa masak jadi mieza tak lah postkan resepinya kat sini..suami pun komplen asek siapkan tempahan..alih-alih masak ayam masak kicap je hahahaa...

Sekarang ni mieza ada buka satu blog baru sebagai online bakery mieza...jemput visit dan kalau sudi jemputlah follow sekali The Scarlet Apron yang mana kat situ mieza postkan gambar-gambar dan harga kek yang mieza jual...

Individual Cheese Cake ni mieza bake semalam...students mieza yang mintak mieza buat..depa kata nak beli sebiji mahal dan tak habis makan..jadi depa minta mieza buatkan kecil-kecil dan jual sebab depa nak makan..maka terhasillah...kebetulan ada cream cheese sebanyak 500 gm dalam peti ais yang belum digunakan...baik lah digunakan sebelum cis tu masam kan kan kan hahahah



INDIVIDUAL CHEESE CAKE
(satu adunan ni dapat 20 biji menggunakan cup aluminium bersaiz top 7.5 cm)

Recipe & Source : Joy Of Baking
Source: Mieza @ WAWMC

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits - mieza guna 250g = RM5.00
1 tablespoon (15 grams) granulated white sugar - mieza letak 2 tbsp sebab mieza lebihkan biskut
4 - 5 tablespoons (55-65 grams) butter, melted - yang ni pun mieza double kan

Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature - mieza guna 500 gm sebab mieza malas nak timbang hahahaha
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure Vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature - mieza guna whipping cream sebab sour cream dah abis...ahakkksss


Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 (mieza use 20) muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Makes 20 individual cheesecakes.




Hari ni mieza nak melawat umah kawan-kawan..tungguuuuuu mieza datang .....