Tuesday, 12 November 2013

Beary Cute Cheesecake by Janet Teh

Adapted from the following:

Makes 4 (You can add on the ingredients to make more, I only had 100g leftover cream cheese so I only did 4)
Ingredients:
1 packet plain yoghurt (I used Marigold - 135gm)
100g cream cheese (room temperature)
1 1/2 tsp gelatin powder
40ml water
30g castor sugar
80g McVities Digestive Biscuits (approx 6 pcs)
30g unsalted butter
12 pcs of Ritz Biscuits
Some chocolate chips and heart sprinkles 
Note: You might want to add some Oreos crumbs in the mixture if you don't like it too plain. 
Method:
1. Put digestive biscuits inside plastic bag/ziplock bag, crush until it's small and crumbly. 
2. Pour melted butter into the bag of cookies, shake to mix.
3. Spoon mixture into muffin cups and compress it with the back of a spoon, ensuring the sides are well compressed. Put into freezer to set.


4. Mix water and gelatin powder and microwave on medium high heat until mixture is dissolved. Cool.
5. Combine cream cheese and sugar and whisk until mixture is creamy.
6. Add gelatin mixture and whisk well until well combined.
7. Add yoghurt and mix well until well combined.


8. Spoon mixture into muffin cups.  Decorate with Ritz biscuits, chocolate chips and heart sprinkles.
9. Place into freezer for 1 hour to set. Bring down to chiller once it is set.


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