Saturday, October 16, 2010

・Project Cookbook ・Raspberry Swirl Cheesecake Cupcakes

I recommend you to use a removable bottom pan.
And be careful when you pouring the sauce not to get too close to the edge because the sauce is very sticky and it's become pain in the ass when you try to get the cake of the tin and finally you will get a destroyed cake like me.
But about the taste is so good and tender.
Recipe is from this book, again.
So.. let's try.

・Raspberry Swirl Cheesecake Cupcakes ・
Makes 10-12 cupcakes

・70 grams digestive biscuit
・15 grams unsalted butter
・1 eggs (size 0 or 1, 65-75 grams each)
・175 grams sugar
・75 grams raspberry
・400 grams creamcheese (I think we should decrease the amount of this ingredient because I have so much left over T . T)
・little salt
・1/2 teaspoon vanilla

・Preheat your oven at 160 degree celcius put cupcake cups in 12-holes muffin pan.

・Combine crushed digestive biscuit with melted butter. Scoop in muffin pan, 1 tablespoon at a time. Press tight.

・Bake for 5 minutes, leave it to cool.

・Blending raspberry until smooth. Sieve through strainer. Add 2 tablespoon sugar in raspberry sauce. Stir.

・Beat creamcheese untill smooth add remaining sugar beat until well blended. Add egg, salt and vanilla beat together.

Divide into each muffin pan. Drop each with 2-3 teaspoons raspberry sauce. Use toothpick or fork to make swirl.

・Bake until stable about 15-20 minutes. Leave to cool in the pan. Put in fridge about 1 hour before serve.


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