Receta Mini Raspberry Cheesecake
These Mini Raspberry Cheesecakes are light and yummy, perfect for the Christmas season or for any other occasions as well. Some extra steps are required to make these mini cheesecakes, other than that, the recipe is quite easy to follow. Moreover, these mini raspberry cheesecakes can be kept in the refrigerator for 3 to 4 days. Wow your guests with these little cuties, especially for cheesecake lovers.
Also a big thank you to Gourmet Living Magazine (时尚品味) for featuring this recipe for the Aug/Sept 2014 issue.
- Mini Raspberry Cheesecakes
- Raspberry compote
- 250g Frozen raspberries
- 100g Water
- 110g Sugar
- 1.5 tsp cornflour, mixed with 1.5 tbsp water
- Boil frozen raspberries, water and sugar over medium heat. Stir constantly.
- Reduce heat and simmer for 5 - 7 minutes. Mash raspberries. Leave aside to cool. Press raspberries through a strainer to extract as much as liquid as possible. Raspberries liquid should be measured to around 220g after strained.
- Boil cornflour solution with raspberry compote over medium heat until thickened. Leave to cool.
- To make Mini Raspberry Cheesecake
- 250g Cream cheese softened at room temperature
- 65g Sugar
- 100g Natural yoghurt
- 1/2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 3 large Eggs, yolks separated from whites
- 50g Raspberry compote
- Garnishings
- Fresh raspberries
- Icing sugar for dusting
Method:
Preheat oven to 150 deg C. Place 10 paper cups into a muffin pan.
Beat cream cheese and 30g sugar at low speed. Add yogurt, lemon juice and vanilla extract, beating till smooth.
Add yolks one at a time. Beat until incorporated. Transfer into bowls A and B. Add 50g raspberry compote into Bowl A and mix well set aside.
Whisk egg whites until frothy then add remaining sugar and beat until peaks form. Divide into 2 portions to fold well into bowls A and B respectively.
Fill half of paper cups with Bowl A mixture before topping with Bowl B mixture. Bake for 50 minutes in a water bath.
Turn off oven and leave cake to cool in oven with door ajar. Then chill cheesecakes for at least 3 hours.
Spoon some raspberry compote on top of cakes and garnish with fresh raspberries. Dust with some icing if desired.
250克 冷冻覆盆子
100克 请水
110克 糖
1.5茶匙 栗粉，混合清水1.5汤匙
转小火，继续煮5致7分钟。压碎覆盆子，放在滤网挤出酱。果酱最终挤出大约剩余220克。
250克 奶油奶酪，温室软化
65克 糖
100克 原味酸奶
1/2 汤匙 柠檬汁
1茶匙 香草精
3个 大鸡蛋，分开蛋白，蛋黄
预热烤箱致摄氏150度。在马芬蛋糕模里放上10个纸杯。
用低速度搅打奶油奶酪和30克糖，加入酸奶，柠檬汁及香草精，搅打致滑。
分次加入蛋黄，打致充分融合。分别装在碗A和B里。在碗A加入50克覆盆子酱，混合均匀，备用。
蛋白打致粗泡，加入剩余的糖，搅打致硬性发泡。分成两份，可别倒入碗A和B里翻拌均匀。
将碗A混合物倒入纸杯里致半满，再倒入碗B混合物。用水谷法烘烤50分钟。
关掉电源，把烤箱们半开，让蛋糕继续留在烤箱里冷却。等完全冷透，再放入冰箱里冷藏至少3小时。