Yesterday, I went back early from work. It was a Sunday so my list of tasks were not as many as my usual day would go. You see my week is usually taxing on time, I often go back late and by the time I get home, I would be too tired to do anything else.
I often have these realizations that I am not cooking enough or making enough for my family so my brain started whirring on what ingredients I have at home and what can I make. First I wanted to make some sugar cookies. Like the pretty ones that I stalk in Instagram, however, I feel it is too intimidating to do on a normal work day, so I settled with what I think is easier. Cheesecake.
This is the only the second time I am making a cheesecake. I remember the first time I did it, I had a lot of doubts because the recipe called for a very long baking time as well as conflicting information from the web. That was around 5 or 6 years ago, and I never did it again after. For this attempt, to lower the baking time, I figured I will just do it in cups, like in cupcake style. This way, I will be able to better manage the baking time.
- 1 pack of Digestive Cookies (I probably had a left over of 4-5 pieces)
- 1/2 cup butter, unsalted and melted
- 500g cream cheese
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- Preheat oven for 180 degrees.
- Put digestive cookies in a ziplock bag and crush until it is reduced to fine crumbs. Set aside
- Melt butter in the microwave for about 10-20 seconds. Once completely melted, mix with the cookie crumb. Set aside.
- Prepare the cream cheese frosting. Put together cream cheese and sugar and mix using a mixer until the texture is creamy.
- Add eggs one at a time into the cream cheese mix.
- Once the eggs are incorporated, add the vanilla. Continue mixing for another 2-3 minutes. Once the sugar is fully absorbed into the mix, it should be good to go.
- Prepare the cupcake liners and put about 1 spoonful of the cookie mix. Flatten with a spoon as this will serve as the crust.
- Add the cream cheese mix on top of the cookie crust. The mix should be enough to cover the liner.
- Bake for 20-25 minutes and cool before you serve.
The first batch of cheesecake that I made somehow came down in the middle. I have not figured it out yet, but if anyone has a suggestion/tip, it is welcome 🙂
The taste was not too sweet even though I used 2 cups of sugar, but I feel it will still turn out okay even if you use another half cup less.
My son thought it was a hit, he had 4 in one sitting while waiting for the cakes to cool, so I know I had the taste part right. LOL!