MINI ALMOND CHEESECAKE WITH BERRIES

INGREDIENTS

100g Digestive Biscuits

1 Tablespoon Caster Sugar

60g Butter, melt

 Filling:

225g Cream Cheese

60g Caster Sugar

1 Egg

1 Teaspoon Bake King Almond Essence

50g Sliced Almond, toast

100g Raspberries, halved

 

Garnish:
80g Dark Chocolate, melt

50g Bake King Almond Strips

Extra Raspberries

MINI ALMOND CHEESECAKE WITH BERRIES

1.      Crush digestive biscuits in a ziplock bag using a rolling pin then transfer it into a bowl with sugar and melted butter, mix well.

2.      Divide the crumbs into 6 cupcake cases, press evenly onto the base and bake in 180 degree oven for 3 minutes. Remove and set aside to cool.

3.      Beat cream cheese using an electric mixer with sugar until smooth. Add egg and almond essence, beat till combined.

4.      Fold in sliced almond and raspberries, crushing the berries slightly so they start to bleed into the mix.

5.      Spoon mixture into prepared cupcake cases, bake for 25 minutes or until the center are firm and slightly browned.

6.      Cool cheesecake completely on a rack; chill it in the refrigerator for at least 2 hours. Garnish with topping before serving. 

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