Mini Baked Cheesecakes

Ingredients

• Base (first layer):
• 200 g biscuits (crumbled)
• 100 g melted butter
• Second layer:
• 300 g cream cheese (Philadelphia or similar)
• 100 g sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 200 ml heavy cream (whipping cream)
• For topping: strawberry gel or strawberry jam + fresh strawberries
• This mini baked cheesecake recipe is from a friend and cook on Shou Tabkhin Alyoum:
• ليلى حمود
• Click Leyla's name to visit her profile on our site.
• For more delicious desserts see: Date Syrup Cake
• For Leyla's mini atayef recipe see: Mini Atayef Method
• For Lotus cheesecake recipe: Lotus Cheesecake Method

Method

1. Crush the biscuits, add the melted butter, mix well and press them together
2. Prepare the cupcake molds and line them with paper cases; put the biscuit mixture in and press firmly
3. Beat the cream cheese (it should be at room temperature), add the sugar and beat; then after the sugar dissolves add the eggs, vanilla, and a tablespoon of lemon juice and beat
4. Add the cream and continue beating well
5. Divide the cream-cheese mixture over the biscuit in the molds
6. Put the mini cheesecake molds into a preheated oven at 170°C for 15 minutes
7. Let the molds cool completely before decorating
8. Decorate with strawberry jelly or strawberry jam, then top with fresh strawberry slices
9. Serve the mini baked cheesecakes after allowing them to chill thoroughly in the refrigerator
10. Laila Hamoud
11. For more delicious desserts, here is a link: Date molasses cake
12. To make Laila's mini athmaliya, here is the link: Method for mini athmaliya