Mini Raspberry Cheesecake 迷你覆盆子芝士蛋糕
These Mini Raspberry Cheesecakes are light and yummy, perfect for the Christmas season or for any other occasions as well. Some extra steps are required to make these mini cheesecakes, other than that, the recipe is quite easy to follow. Moreover, these mini raspberry cheesecakes can be kept in the refrigerator for 3 to 4 days. Wow your guests with these little cuties, especially for cheesecake lovers.
Also a big thank you to Gourmet Living Magazine (时尚品味) for featuring this recipe in the Aug/Sept 2014 issue.
Mini Raspberry Cheesecake 迷你覆盆子芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: serves 10
Ingredients
- Raspberry compote
- 250g Frozen raspberries
- 100g Water
- 110g Sugar
- 1.5 tsp cornflour, mixed with 1.5 tbsp water
- To make Mini Raspberry Cheesecake
- 250g Cream cheese softened at room temperature
- 65g Sugar
- 100g Natural yoghurt
- ½ tbsp Lemon juice
- 1 tsp Vanilla extract
- 3 large Eggs, yolks separated from whites
- 50g Raspberry compote
- Garnishings
- Fresh raspberries
- Icing sugar for dusting
Instructions
- Raspberry compote - Boil frozen raspberries, water and sugar over medium heat. Stir constantly.
- Reduce heat and simmer for 5 - 7 minutes. Mash raspberries. Leave aside to cool. Press raspberries through a strainer to extract as much liquid as possible. Raspberries liquid should be measured to around 220g after strained.
- Boil cornflour solution with raspberry compote over medium heat until thickened. Leave to cool.
- Preheat oven to 150 deg C. Place 10 paper cups into a muffin pan.
- Beat cream cheese and 30g sugar at low speed. Add yogurt, lemon juice and vanilla extract, beating till smooth.
- Add yolks one at a time. Beat until incorporated. Transfer into bowls A and B. Add 50g raspberry compote into Bowl A and mix well set aside.
- Whisk egg whites until frothy then add remaining sugar and beat until peaks form. Divide into 2 portions to fold well into bowls A and B respectively.
- Fill half of paper cups with Bowl A mixture before topping with Bowl B mixture. Bake for 50 minutes in a water bath.
- Turn off oven and leave cake to cool in oven with door ajar. Then chill cheesecakes for at least 3 hours.
- Spoon some raspberry compote on top of cakes and garnish with fresh raspberries. Dust with some icing if desired.
迷你覆盆子芝士蛋糕
覆盆子用料
- 250克 冷冻覆盆子
- 100克 请水
- 110克 糖
- 1.5茶匙 栗粉，混合清水1.5汤匙
做法：
- 将覆盆子，清水及糖用中火煮滚（烹煮中要不停的搅拌）。
- 转小火，继续煮5致7分钟。压碎覆盆子，放在滤网挤出酱。果酱最终挤出大约剩余220克。
- 将栗粉水和覆盆子酱用中火煮至浓稠，待凉。
芝士蛋糕用料
- 250克 奶油奶酪，温室软化
- 65克 糖
- 100克 原味酸奶
- 1/2 汤匙 柠檬汁
- 1茶匙 香草精
- 3个 大鸡蛋，分开蛋白，蛋黄
装饰
- 覆盆子适量
- 糖霜适量
做法：
- 预热烤箱致摄氏150度。在马芬蛋糕模里放上10个纸杯。
- 用低速度搅打奶油奶酪和30克糖，加入酸奶，柠檬汁及香草精，搅打致滑。
- 分次加入蛋黄，打致充分融合。分别装在碗A和B里。在碗A加入50克覆盆子酱，混合均匀，备用。
- 蛋白打致粗泡，加入剩余的糖，搅打致硬性发泡。分成两份，可别倒入碗A和B里翻拌均匀。
- 将碗A混合物倒入纸杯里致半满，再倒入碗B混合物。用水谷法烘烤50分钟。
- 关掉电源，把烤箱们半开，让蛋糕继续留在烤箱里冷却。等完全冷透，再放入冰箱里冷藏至少3小时。
- 在蛋糕上淋上适量覆盆子酱，缀以覆盆子。可随个人喜好，撒上糖霜。
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These mini raspberry cheesecakes look divine ❤❤ Thank you for sharing 🙂
Wow another wonderful and yummy recipe. Can I use the Hakkaido paper cup ? Thank you for sharing .
Hi Silik Lam, Yes you can if you prefer.
Hi Ann,
These raspberry mini cheesecake cake are wonderful.
How I wish I can have one from you now ;D
mui
Hi Ann, do we need to wash the frozen raspberries and fresh raspberries before use? Btw, where do we get frozen raspberries in SG?
Regards,
Eve
Hi Eve, Only wash the fresh raspberries and wept dry the berries before use. The frozen berries are not washable because too much water content inside.
Thanks Ann! =)))Regards,Eve
Frozen berries can get from Cold Storage or Phoon Huat.
Ann, I love your photos, very clean, neat and refreshing! and the little basket, so cute and pretty. Cheesecake is always my favourite, need one now heeheehee
Hi Ann, beautiful cheesecake! Btw, how do you add the second layer mixture to the first so that they come out neat? 🙂
Hi JiaHui, No special technique. Just gently spoon the second layer mixture on top.
Lovely Mini Raspberry Cheesecakes !Wish that I could taste it …
我喜欢圣诞 你的覆盆子乳酪蛋糕好有Christmas feel 太喜欢了!
Ann, your mini cheesecakes are so pretty!
These little raspberry cheesecakes look incredibly cute (and delicious). Wish I had one to devour right now!
喜欢这批照片, 非常清新的感觉, 让我从睡梦中清醒过来了! 哈哈哈。。谢谢你的分享, 食谱带走了1
gosh these are soooo sweet… just the centrepiece for a dining table
WOW!! Petite, gorgeous and sweet looking! And I can just go on and on and on praising for this beautiful cuppies!!
They look stunning, Ann. Those fresh raspberries are so awesome.
It looks so lovely and nice colour.. like it very much.
Hello Ann! Your mini Raspberry Cheesecakes are so lovely and delicious ? ! By the way, what is the proportion for the egg yolk mixture when transfer to two bowls? Can I use other type of berries instead of Raspberry?
Hi Red Velvet, Thank you for your compliment 🙂 You can measure the yolks mixture and divide into 2 equal portions. Same as the egg whites. Can also use strawberry too.
Hi Ann, i love your mini rasphberry cheese cake. Rasphberries are one of my favourite berries.
Wow.. so sweet and pretty looking your cheesecake. yum yum:)
Ade-SG
These cheesecakes are so cute!! I love them!
Ann,我很喜欢这个美丽cheesecake, 只是rasberries 这里卖的好贵呀!不然我早开工了! 哈哈
These mini raspberry cheesecakes look divine ❤❤ Thank you for sharing 🙂
Wow another wonderful and yummy recipe. Can I use the Hakkaido paper cup ? Thank you for sharing .
Hi Silik Lam, Yes you can if you prefer.
Hi Ann, do we need to wash the frozen raspberries and fresh raspberries before use? Btw, where do we get frozen raspberries in SG?
Regards,
Eve
Hi Eve, Only wash the fresh raspberries and wept dry the berries before use. The frozen berries are not washable because too much water content inside.
Frozen berries can get from Cold Storage or Phoon Huat.
Thanks Ann! =)))
Regards,
Eve
Hi Ann, beautiful cheesecake! Btw, how do you add the second layer mixture to the first so that they come out neat? 🙂
Hi JiaHui, No special technique. Just gently spoon the second layer mixture on top.
Hi Ann,
These raspberry mini cheesecake cake are wonderful.
How I wish I can have one from you now ;D
mui
It looks so lovely and nice colour.. like it very much.
我喜欢圣诞 你的覆盆子乳酪蛋糕好有Christmas feel 太喜欢了!
Hi Ann, i love your mini rasphberry cheese cake. Rasphberries are one of my favourite berries.
These cheesecakes are so cute!! I love them!
Ann, I love your photos, very clean, neat and refreshing! and the little basket, so cute and pretty. Cheesecake is always my favourite, need one now heeheehee
Hello Ann! Your mini Raspberry Cheesecakes are so lovely and delicious ? ! By the way, what is the proportion for the egg yolk mixture when transfer to two bowls? Can I use other type of berries instead of Raspberry?
Hi Red Velvet, Thank you for your compliment 🙂 You can measure the yolks mixture and divide into 2 equal portions. Same as the egg whites. Can also use strawberry too.
These little raspberry cheesecakes look incredibly cute (and delicious). Wish I had one to devour right now!
Ann,我很喜欢这个美丽cheesecake, 只是rasberries 这里卖的好贵呀!不然我早开工了! 哈哈
Lovely Mini Raspberry Cheesecakes !
Wish that I could taste it …
Wow.. so sweet and pretty looking your cheesecake. yum yum:)
Ade-SG
Ann, your mini cheesecakes are so pretty!
喜欢这批照片， 非常清新的感觉， 让我从睡梦中清醒过来了！ 哈哈哈。。
谢谢你的分享， 食谱带走了1
They look stunning, Ann. Those fresh raspberries are so awesome.
WOW!! Petite, gorgeous and sweet looking! And I can just go on and on and on praising for this beautiful cuppies!!
gosh these are soooo sweet… just the centrepiece for a dining table