Today's special - Mini Lemon Cheesecakes for those of you who love mini-size desserts!
Sometimes when i see a huge cake in front of me, it can look too overwhelming, and not as enticing.. so what's the solution? "DO IT MINI"! - bite-size sweets seem much more tempting and help me feel less guilty ;)
Enjoy the photos!
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| spatulas ready! |
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| whisk, for those with super fast hands :) |
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| mini Kenwood scale! with removable plate - very handy |
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| 1. Have your equipment ready - prepare like a pro! 2. If you live in a hot climate - allow cold ingredients (cheese, cream + butter) to reach room temperature (ensures there are no lumps in mixture) 3. cheesecake is definitely done if it jiggles around when you move it, as a solid piece of course |
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| Any biscuits will do, McVitie's are my favourite! |
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| break it down (finger work) |
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| (finger work again) |
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| should be stiff enough to hold |
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| Foster Clarks, old school products are the best |
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| pulling out my gear is the most fun! |
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| non-stick spray or tahina will do |
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| creating the biscuit base thickness is up to the chef! no guidelines for that :) |
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| dairy ingrediants |
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| whipping cream |
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| add a little.. |
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| and some more.. |
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| more more! |
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| nice and empty :) |
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| setting in the fridge |
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| pop! |
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| how's the size? |
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| no need to top, but for those who like to break the creaminess with a little fruit preserve (blueberry/cranberry/strawberry) whatever you like! |
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| Bon Appetite! |
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