Thursday, February 3, 2011

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.


7 comments:

Robin said...

I completely understand ... someone asked me the other day (because I lived in Turkey and in Jordan) how I felt about everything going on in Tunisia and Egypt and I said, I support all people in their quest for freedom.

Tanya (a Taste of T) said...

YUM!!! Plus it's in a tiny cupcake form so you can eat more ;)

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Shaddy aka Cheryl said...

I've missed you so! Your recipe looks wonderful and the little cakes are darling. You are so creative, even in the way you arranged the cakes.

I love hazelnut coffee!! My mother make it years ago even before flavored coffee became so popular.

Have a great weekend!

Meghan said...

SO YUMMY! Thanks for sharing the recipe!

Guusje said...

♥♥♥

between 7 and 9 said...

These look absolutely delicious! I Love the pictures.

ibb said...

I should try, I need something to keep my mind out of work problems...thanks for sharing and passing by.