How to make original mini cheesecake

Going out early and returning late every day has become the daily routine of many office workers. They are overworked and have no time to take care of other things. After returning home and washing up, they just want to fall asleep. However, eating out in restaurants every day makes them miss the delicious home-cooked meals. In fact, it does not take a lot of time and energy to make this original mini cheesecake.

1. Remove the cream from the middle of the biscuits and crush them with a blender (if you don’t have a blender, you can use a rolling pin)

2. Melt the butter in water and pour in the biscuit crumbs and stir (after stirring, it will be like wet sand)

3. Then put the cookie crumbs into the muffin baking pan (it is recommended to add small baking paper), press it tightly, and then put it in the refrigerator for later use.

4. Soften the cream cheese at room temperature and beat evenly.

5. Stir the lemon zest and powdered sugar together (the purpose is to mix the lemon zest and sugar together)

6. Pour in powdered sugar and cheese and mix well

7. Put the eggs in and stir evenly. Preheat the oven to 150 degrees.

8. Finally, add the vanilla extract and stir.

9. Pour the cake batter into the baking pan and bake for 20 minutes, then take it out and cool it down.

10. After cooling completely, place in the refrigerator for 8 hours or overnight

11. Pour in the jam

12. Melt the dark chocolate over water

13. After melting, spread a little chocolate paste and put it in the refrigerator for 15 minutes

14. Use a small piping bag to squeeze out different shapes and put it in the refrigerator for 15 minutes.

15. Add cream and chocolate for decoration and you are done

16. Close Range

It is undoubtedly a wonderful thing to watch people around you eating the delicious food you made. The original mini cheesecake is simple to make, but it can make healthy and delicious food. You may want to give it a try.