One can either make a cheese cake or break it. Mind you, I’m not using ‘break it’ metaphorically here. I mean actually break. As in break it to bits and pieces.Not intentionally of coarse. You never do such things intentionally. Now when I first made a cheese cake (Plain New York cheese cake). It was quite easy to make,and looked very pretty resting in the cake mold and I just couldn’t understand exactly why we had to leave it in the fridge overnight or for six hours. So I just waited for half an hour, being an impatient cheese-cake love sick person I am. And….er, tapped the cake mold on the back to get the cake out. And whooosh…..here came out the cake. Which wasn’t beautiful. Actually you couldn’t identify it as a cheese cake. It had fallen out in pieces. Big white cheesy chunks. It was delicious but ugly. Anyway, I learnt a lesson that has made future baking en devours successful. Never(never ever) be impatient with a recipe. If you can’t follow it to the T, don’t follow it at all. Because the results just make you sad.
Ingredients for a mini Cheese Cake
- 1/2 cup finely ground graham crackers/cookies/ginger snaps
- 1 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 1 pot strawberry jam
- 8 ounces cream cheese, room temperature
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Boiling water(for roasting pan)
How To Go About It
- Preheat oven to 350 degrees. Wrap exterior of a springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 1 tbsp sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 315 degrees.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add egg, mixing until incorporated. Pour cream cheese filling over crust.
- Add strawberry jam by the teaspoon on top. With a wooden skewer or toothpick, swirl jam into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, around 30 to 35 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or more. Unmold by running a sharp knife around the edges of the mold.
- Apply a layer of cool whip on the cheese cake
- Make Strawberry Jam Swirls on top.
tasty tip:Unmolding a Heart-shaped cheese cake took a little more concentration than a round cheese cake. Round cheese cakes are the easiest kind. So if you’re not good at unmolding, I recommend a circular mold.