Mini heavy cheesecake

Overview

In fact, I rarely eat heavy cheese cake, I always think it will be too sweet. This time I took the opportunity to try a new oven and tried it. I also tried the newly acquired 4-size mini round mold. It is so cute~ However, the heavy cheese is still a bit greasy. I can only eat half of such a mini at a time, but the little one is amazing and can eat a whole one. . . Materials: (4 round molds*3) Cherry wine sugar liquid: 50ml water, 20g caster sugar, 15ml cherry wine, 50ml red cherry juice Biscuit base: 100g digestive biscuits, 50g butter Cake body: 250g cream cheese, 2 eggs (net weight about 100g), 70g caster sugar, 15g cornstarch, 40g milk, 50g kirsch syrup, 1 tsp lemon juice, 1/4 tsp vanilla extract

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• butter
• cherry wine
• cherry wine syrup
• corn starch
• cream cheese
• digestive biscuits
• egg
• red cherry juice
• vanilla extract
• fine sugar
• lemon juice
• milk
• water

Ingredients

Steps

1. 1 Pour sugar and water into a small pot, heat over low heat until the sugar melts, pour into a container and let cool

   

2. 2 After the sugar water has cooled down, pour in the cherry wine and stir well

   

3. 3 Pour in the cherry juice (the cherry juice used here is taken from canned cherry pie filling)

   

4. 4 Mix well and set aside

   

5. 5 Place digestive biscuits in a plastic bag, crush them with a rolling pin, and place in a bowl

   

6. 6 Melt the butter into a liquid state over water and pour it into the biscuit crumbs

   

7. 7 Mix well

   

8. 8 Spread a thin layer of butter evenly on the inside of the mold, then pour the mixed biscuits, press evenly, and set aside

   

9. 9 Beat the cream cheese softened at room temperature until smooth, add sugar and continue beating

   

10. 10 Add eggs gradually

    

11. 11 Beat evenly

    

12. 12 Pour in lemon juice

    

13. 13 Beat evenly

    

14. 14 Pour in cornstarch

    

15. 15 Beat evenly

    

16. 16 Pour in milk

    

17. 17 Beat evenly

    

18. 18 Pour in the kirsch syrup

    

19. 19 Beat evenly

    

20. 20 Add vanilla extract

    

21. 21 After whisking evenly, the cheesecake batter is ready

    

22. 22 Use a spoon to pop the bubbles on the surface

    

23. 23 Then pour the cake batter into the mold

    

24. 24 Place the cake into the middle layer of the oven, pour boiling water into the bottom baking pan, and bake for about 30 minutes. During this period, cover the surface with tin foil after the cake grows taller

    

25. 25 Let cool after taking it out of the oven and refrigerate it for about 4 hours. It is ready to eat after unmolding