MINI VANILLA CHEESECAKE WITH MANDARIN TOPPING

Its been weeks since I had the urge to eat cheesecake but the 'procrastination fairy' (more like pure laziness) has prevented me from doing so time and again.

I know I could have just gone to a bakery to get a small slice but I didn't even get around to doing that because my new office building is now slightly away from Queen Street Mall. I couldn't be arsed to walk down to the mall during lunchtime as it would mean wasting 20 over minutes just to walk to and fro.

So this morning, when I woke up from my slumber, I told myself that I simply HAVE to make some today. I clearly need a good dessert fix before going back to work tomorrow.

As I didn't want to spend too much time labouring in the kitchen, I decided to make this simple Mini Vanilla Cheesecake with Mandarin Topping, using the recipe that I copied from my mum's old baking notes.

It started off with the bare essentials of cheesecake of course. Philadelphia Cream Cheese (for the filling) and McVities Digestive biscuits (for the crust).

In a food processor, I combined the digestive biscuits, melted butter, sugar and orange essence. 

Pulse until well blended and all dry ingredients are moistened and look like wet sand.

Then, place cupcake paper liners in a 12-hole muffin pan. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

Bake for about 6 to 8 minutes (Oven temperature: 180 deg celsius) and transfer to a cooling rack.



In a mixing bowl, combine the cream cheese, sugar, salt and vanilla essence.

Beat on high speed with an electric mixer just until smooth. Add 2 eggs (that have been left at room temperature) and mix well.

Then, spoon 2 tablespoons of the cheesecake batter over the crust in each cupcake liner.

Bake in the oven for 25 minutes (Oven temperature: 150 degree celsius).

Once they are out of the oven, individually transfer each cup onto a cooling rack and let them cool to room temperature. Then, place in the fridge and chill for 3 to 4 hours.

Before serving, decorate with a slice of mandarin.

I must say that this cheesecake is so damn easy to make. I was in and out of the kitchen within half an hour to prepare all the above (plus all the washing up).

The only thing is you need to be patient because it takes time to chill the cheesecake. I must admit that I was too impatient and I ate one after just chilling it for only 10 mins.....Haha!