With the limitation of time and ingredients, I came out with this recipe. We only use around 45 minutes from weighing the ingredients to fully bake the cheese cake! That is really amazing, isn't it?
Since this recipe is so simple, I have offered my kids to do some mixing steps and baking for me. I am doing the cleaning and scooping the cheese mixture into the cake mold. My son is helping me in preparing the base and cream mixture while my girl is performing the most important task .....ON and OFF the mixer!
In this recipe, I am using low fat cheese cake so that it will lower some of the calories :)
The most important step of making this cake is having a smooth cheese mixture. Thus, the mixing process is really important here. Other than mixing, there is no other challenge in baking this cake. It is a real cake for beginners... you can image, even my kids can make this cake!
This cake is really yummy and my kids really love it!!!
Ingredients
250g low fat cream cheese (Philadelphia low fat cream cheese)
5 tbps of caster sugar
140g low fat yogurt
1 egg
50g fresh blueberry
90g digestive biscuit (or any high fiber cookies)
1 tbsp melted low fat margarine/butter
1. Preheated oven to 160'C.
2. Use a roller to roll over the digestive biscuit until fine. Use a spoon to mix digestive biscuit and melted margarine well. Pour into paper cups. Press flat by using spoon.
3. Mix cream cheese and caster sugar at medium speed for about 3 minutes until fluffy. Stir in egg until it is well mixed. Lastly, add in yogurt and blended well.
4. Add in blueberries and combined with the mixture with a spoon.
5. Pour./Scoop cheese mixture into paper cup with 3/4 full using a spoon.
6. Bake in preheated oven over hot water bath for 30-35 minutes. Cool them down before store in refrigerator for about 4 hours before serve.
In
No comments:
Post a Comment