Ingredients
Cheese Filling Part- 1/4 cup Vanilla Yogurt
- 80 grams Corn Kernels (Varies if you want more/less 'crunch' in your cheesecake filling)
- 75 grams Caster Sugar
- 1 tsp Vanilla Essence
- 1 large Egg
- 227 grams Philadelphia Cream Cheese (room temperature)
- 100 grams Digestive Biscuits
- 50 grams Butter
- 1 tbsp Caster Sugar /Granulated Sugar
- 1/2 tbsp Sugar
- 2/3 tsp Gelatine
- 3 tbsp hot water
- 1a few corn kernels for decorations
Instructions
1_ Preheat oven to 150°C. Prepare a cupcake/muffin tin with paper or use aluminium liners instead. (I use aluminium cupcake liners straight)2_ Melt the butter in a pan or microwave it to melt it.
3_ Crush the biscuits and add the melted butter, sugar together and mix well.
4_ Press the biscuits evenly into the cupcake tins using ur thumb or fingers.
5_ Blend the corn kernels in a food processor or blender till you get small bits, but not puree.
6_ Cream the cream cheese using a electric mixer or by hand.
7_ Add the sugar and continue beating it.
8_ Add egg, yogurt and vanilla essence and beat each time you add it until everything is well combined.
9_ Add the corn bits and mix well.
10_ Pour mixture evenly into the prepared tin. And bake for about 18-22 mins till the cheesecake if firm but still wobble in the middle when shaked.
11_ Let the cheesecake cool completely and put in fridge, covered for at least 4 hours.
12_ Add the gelatine, sugar and hot water together and mix well. Place some corn kernels in the middle of the cheesecake and add half a tablespoon of solution on the top of the kernels and let it set in fridge.
13_ Serve Cold!! Enjoy!! =D
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