Resep: Mini Baked Cheesecake with Raspberry Sauce Recipe

I don't have pretty pic but really it taste better than it looks

It's not my first, second, or even the third attempt, I don't think I'm good in baking. But until the day I made this baked cheesecake, "I think I can bake better". You definitely need exact measurement when it comes to baking, also certain technique, sounds complicated but let's make it fun. My sister said it's not cheesecake if it's not baked, OK, so I was a bit nervous when I asked her to taste it, surprisingly she said it was nice, better than my previous. And of course, the raspberry sauce made its important role, do not skip, because it's just great with cheesecake.

Before you start baking, make sure that all the ingredients is at room temperature. Also always preheat your oven before baking.

Ingredients:

• 200 gr cream cheese
• 1/2 cup sugar
• 1 egg
• 1 tbsp all purpose flour
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• a pinch of salt
• 4 graham crackers or marie biscuit crumb
• 3 tbsp melted butter

Raspberry Sauce:

• 1 cup raspberry
• juice of half lemon
• 1/4 cup sugar or to taste

Directions:

1. Add butter into your crumbs, mix well. Place the mixture into muffin tin, bake at 170 C for 5 minutes.
2. In a bowl combine cream cheese and sugar, whisk until the sugar dissolved. Add in egg, flour, lemon juice, salt, and vanilla extract, stir.
3. Pour the cheesecake mixture into the muffin tin, leave 1-2 empty spot then pour hot water into the empty mold
4. Bake at 175 C for 25-30 minutes
5. Let it cool at room temperature, keep in fridge until it's ready

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