CHEESE FAIRY CAKE

Hello friends.

Tonight I am here to share a little recipe with you. (Dear friends who had asked for it, here it is!) 

I found the original recipe by way of Martha Stewart's website. Unfortunately I don't have the link but I bet you can find it if you search  "Raspberry Marble Cheesecake" or something like that. But it's not important because  my recipe might be a whole different thing! ;)

Anyway! I baked this heavenly delicious cheesecake many times, and every time, I tried to change amount of ingredients. I don't know why I do this, but I think the result will always have a little surprise for you. 

What you need : 

- 1 cup finely ground crackers/biscuits. I've used Petit beurre or a kind of Digestive biscuits. (If you live in Iran, you should definitely use biscuit e madar! It's great.)

- 50 grams melted butter

- 1 cup sugar. You can increase this amount but I like it this way. 

- 500 grams cream cheese. (I use Hochland)

- 1 cup creamy yogurt

- 4 eggs

- 2 teaspoons vanilla extract

Directions : 

- Preheat oven to 160°C. 

- Place the paper liners onto the muffin tins. 

- Stir together ground biscuits and melted butter. Place 1 tablespoon crust mixture into bottom of each lined cup and press it firmly. (You can use a drinking glass to press the crumbs down) Bake for about 5 minutes. Leave to cool. 

- Beat cream cheese with an electric mixer until fluffy. With mixer on low speed, add sugar in a steady stream. Add vanilla; mix until well combined. Add Creamy yogurt and mix. Add eggs, one at a time, beating until just combined. 

- Fill the cups with the mixture. Bake until filling is set. 20-25 minutes. Transfer to wire racks to cool completely. Refrigerate, in tins, at least 4 hours. 

Enjoy it with a hot cup of hazelnut flavored coffee! xoxo


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P.S. Some readers think that I am Egyptian. Maybe because of the previous post, which I wish I were more clear about. But anyway, I am one proud Iranian girl, people. And my heart is with anyone who speaks for freedom.