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Cheesecake Muffin

The cheesecake was always on my list, but I never had the confidence nor the clear understanding of how a cheesecake works. I went through some videos and recipes online. Since this was my first shot, I wanted to not-attempt the full-blown cheesecake. I found one easy recipe for New York style individual cheesecake on ‘Joy of Baking’ website and modified it a bit to suit me. It made sense to make 6 cheesecake muffin to get the idea right before I go on to the other forms and varieties of cheesecakes – baked and unbaked. Typically a cheesecake takes a long time to bake, but these muffins took only about 25 minutes!!

Let me share some of the ‘gyaan’ I gathered while researching the recipe. A typical New York-style cheesecake is rich, dense, smooth, and usually made using sour cream. This style of cheesecake can be frozen and eaten for days.

We don’t easily get sour cream in India, and some of the recipes of sour cream that I looked for had to be made a day before. Impatience 🙂 made me search for alternatives, and I’ve used thick yoghurt instead in my recipe.

I used a large 6-muffin tray, the recipe will work to make a full cheesecake as well. Serve the cheesecake with fresh fruit like strawberry or with chocolate drizzled over top.

 

Ingredients

For crust –
50 gm digestive biscuits – about 6 in nos – crushed
1/2 tbsp granulated sugar
25 gm butter (about 2-3 tbsp)

For filling –
225 gm cream cheese (I used Britannia)
60 gm granulated sugar
1/4 cup thick yoghurt / sour cream
1 large egg
1/2 tsp vanilla extract
a pinch of salt
little grated lemon zest

Process –

Crust

Done 🙂
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