Lemon Cheesecake in paper cup

Lemon Cheesecake in paper cup

Introduction:

"This cake is a traditional New York Cheese Cake with a little lemon flavor. The sweet cheese mixed with lemon flavor is delicious. The cheesecake doesn't have to have a cake mold to make it. A few small paper cups for muffins are enough. "

Production steps:

Step 1: prepare the ingredients, soften the cream cheese and sour cream at room temperature, and soften the eggs at room temperature

Step 2: preheat the oven at 150 ℃. Crush the biscuits, add sugar and melted butter and mix well

Step 3: take out 6 to 9 cake cups, divide the cake evenly and compact it, cover it with plastic wrap and refrigerate

Step 4: beat cream cheese well, add sugar and a little salt, stir well

Step 5: beat in the eggs and stir well

Step 6: then add vanilla extract, lemon peel and sour cream and stir well

Step 7: take out the bottom of the biscuit, divide the cream cheese filler equally, and bake in the oven for about 20 minutes

Step 8: the baked cake should be slightly hard on the edge but soft in the middle. Then cover the cooled cake with plastic wrap and refrigerate for a few hours or overnight

Step 9: when you start, you can tear up the paper cup and match it with lemon curd. It's sour, sweet and refreshing

Materials required:

Crushed digestive cake: 1 / 2 cup (50g)

Sugar: 1 / 2 tsp (7G)

Salt free butter: 25g

Cream cheese: 225g

Egg: 1

Vanilla extract: 1 / 2 teaspoon

Lemon peel: 1 / 2 teaspoon

Sour cream: 1 / 4 cup

Note: 1. When making stuffing, you can also add 1 to 2 tablespoons of fresh lemon juice to enhance the taste of lemon. 2. Please refer to my recipe of lemon curd

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour