Blueberry Cheese Cuppies

Assalamualaikum. Tun baru nak post N3 untuk hari ni. Meh layan dessert yang Tun buat malam tadi, tapi untuk dijadikan santapan hari ni. Yelahkan..sebab ianya kena chilled beberapa jam sebelum dinikmati..memang kenalah dibuat malam, dinikmati siangnya..atau klu nak makan belah malam, buat ler di pagi hari ^___^

Malam tadi, sebelum Tun mengulit bunga2 gumpaste untuk cake dan cuppies tier bagi majlis kawin Sabtu ni, Tun sediakan Cheese Cuppies ni. Mudah ajer membuatnya. Tun buat 1/2 dari resipi ni..Sayangnyer Tun tak buat dalam paper cup, jadi hasilnya agak rendah tak macam cuppies ler plak..huhuhu..

Rasanya tetap yummmyyyy..tak puas makan...Ishhhh...ni yang tak tahan nih...dah terasa gumukssss dibuatnya...takut nak gi timbang...satgi ..toiiiinnngggg...spring timbang tercabut dibuatnyer plak kang..ngeriii sehhhh...huhuhu...

Apapun, meh layan Cheese Cuppies ni..Resipi asal Tun ambik kat Joy of Baking. Sedap..lain kali mesti buat lagi..sebab ini pun tak cukup ler...hihihi..

Individual Cheesecakes

recipe: Joy of Baking
source : Rabiatun @ Sweettouch

Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (55-65 grams) butter, melted

Filling:
2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature

Cheesecakes: 

Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust:
In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling:

1. In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined.Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 
2. Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
3. To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.
4. Makes 12 individual cheesecakes.

* Tun tambah blueberry filling di dalamnya. Tun buat 1/2 resipi ni.

Yummmyyyyy...yummyyyy...in my tummy.... hihihi...