Mini Cheesecakes

Was craving for cheesecakes recently and Superpig promised that he would buy me one from MacDonald's. However, it costs $3.80 for a miserable thin slice so I refuse to buy eat.



Hence, I decided to bake one myself. Then again how was I to finish the whole cake by myself? So I to bake them in cups just like cup cakes. Off I went to search for cheesecake recipes and I found mini cheesecakes.



Cheesecakes in cups!



Here's the recipe.

Ingredients:

30g graham cracker crumbs (I used digestive biscuits)
1 tablespoon white sugar
1 tablespoon margarine, melted (I used butter)

224g cream cheese, softened
1/4 cup white sugar
1 1/2 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg

Method:

1. Preheat oven to 165 degree Celsius (I used 160). Prepare muffin cups.
2. In a bowl, mix together the cracker, sugar and margarine with fork until combined. Measure a rounded tablespoon of the mixture into the bottom of the cup, pressing firmly. Bake in the preheated oven for 5 min. Then remove to cool. Keep the oven on.
3. Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla extract till fluffy. Mix in the egg.
4. Pour the cream cheese mixture into cups, filling each until 3/4 full. Bake at 165 degree Celsius for 25 min. Cool completely and refrigerate until ready to serve.

Enjoy your mini cheesecakes... I did enjoyed mine.

Leave a comment to let me know how it turned out.

Pandan Lotus Paste with Almond Bits Snowskin Mooncakes

I have always love to eat snowskin mooncakes and had learnt to make it in my teenage years from a church member. However, I was not interested in cooking then so the recipe had long disappeared.






Here's what I had found from Quick & Easy Treats from Zu's Kitchen and had doubled it and also change a few things.





Ingredients:

150g glutinous fried rice (Kou Fein)

180g icing sugar

60g shortening

150g cold drinking water

1tsp condensed milk (I leave this out and it still taste quite good)

Pandan essence (since it is already green in colour, I do not need to have extra colouring)

Lotus Paste

Almond Bits

Salted egg yolks, steams on an oiled plate for 10-15 minutes



Method:

1. Sieve flour and icing sugar.

2. Add shortening and mix them till the texture is crumby.

3. Add water, condensed milk, essence and mix well until it forms a dough.

4. Leave the dough to set for about 20 minutes while you prepare the lotus paste.

5. Mix in the desired amount of almond bits to the lotus paste.

6. Roll the fillings into balls of about 20g, inclusive of yolk if you are using them. (I did not include yolks an since my moulds are small everything has to be down sized. The original recipe stated each ball to be 30g)

7. Roll the dough into balls of about 20g too.

8. Flatten the dough and wrap the filling in.

9. Press into mould.

10.Knock the mould to loosen the mooncake.



* To make it easier to loosen the mooncake from the mould, sprinkle rice flour in it.

** To make green tea ones, add in bake-able green tea powder instead of pandan essence. No colouring is needed as the powder is green.



Enjoy the process of making your own version of snowskin mooncakes.



Please also let me know how your moonies turn out by leaving your comments here.