2cm cheesecake
From ahmed1 15 years agoIngredients
- Crust: shopping list
- 450g (15oz) plain flour shopping list
- 75g (3oz) caster sugar shopping list
- 2 tsp vanilla shopping list
- 2 tsp lemon zest shopping list
- 4 egg yolks shopping list
- 325g (11 ½ oz butter), softened shopping list
- Filling: shopping list
- 1/2 cup whipping cream shopping list
- 4 teaspoons instant espresso powder or coffee powder shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 4 8-ounce packages cream cheese, room temperature shopping list
- 4 large eggs shopping list
- 2 tablespoons all purpose flour shopping list
How to make it
- Preheat oven to 350F. Sift flour into a large bowl and add the sugar, vanilla, lemon zest, egg yolks and butter. Mix with electric beaters until it comes together to form a dough. Flatten to a round disc and cover with plastic wrap and chill for 30 minutes.
- Roll the dough out on a floured work surface to a 5mm (1/4inch) thick, then using a 3cm round shaped cookie cutter, cut into discs. Pat into 2cm miniature cookies moulds and bake for 5 minutes. Remove from oven and let cool completely.
- Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Pour batter over crust gently. Bake for 10 minutes until only set. Decorate with melted chocolate when cooled.
The Rating
Reviewed by 17 people-
this is a perfect 1 or 2 bite dessert.
jonniespecials in The Nature Coast loved it -
HEY CHEF AHMED you are the baker man i just love this sweetie you are so good .........what can i say its always a masterpiece love the pictures too
can i rate it a-100 lol
HUGS MINI AKA TINKminitindel in THE HEART OF THE WINE COUNTRY loved it -
Awsome little bites picture beautiful thanks bunches
momo_55grandma in Mountianview loved it
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