Shared by @noko. Use a triangular cake mold to make mini cheesecakes with a rich formula. This recipe yields 10 original flavor and 10 chocolate flavor, 20 in total. To ensure satisfaction even when eating a small portion, the formula has been intentionally adjusted to be slightly richer. Packed in pairs as a gift, they are very cute. Please give them a try. This recipe is set up to make two flavors, so if you only want to make one flavor, halve both the base batter and the cheesecake base. Cream cheese, eggs, and heavy cream should be brought to room temperature in advance.
Ingredients for 20 double-flavor mini cheesecakes
Base
Granulated sugar 15 g
Coarse salt 1 pinch
Almond flour 20 g
Cake Flour 38g
Unsalted Butter 28g Cheese Base Cream Cheese (softened at room temperature in advance) 200g Brown Sugar 50gEgg Yolk
3 pcs Heavy Cream (35% milk fat) 70 g Corn Starch (use after sifting) 4 g Plain Flavor Vanilla Paste (optional, may be omitted if unavailable) As neededLemon juice (add for those who prefer a sour taste)
3g Chocolate flavor Chocolate (requires melting over a water bath) 35g For decoration Chocolate (melted over a water bath for drawing patterns) 20gWhite Chocolate (melted over a water bath for drawing patterns) 20g
Sift all [base] dough ingredients except butter into a bowl and mix thoroughly. Melt the butter in a microwave and add it to the dry mixture. After mixing well, divide into 2 portions (corresponding to plain and chocolate flavors respectively). Spray oil onto the mold (or brush with butter). *To prevent the cake from peeling, ensure the sides of the mold are greased. Mold outer dimensions: 260×175×height 21mm. Single cavity dimensions: 45×52×height 20mm. Cut baking paper to match the shape of the mold bottom, then line it flat. Distribute the prepared base dough evenly into the mold. Press and level firmly with sanitized fingers. During the process, divide the dough into two parts, one vanilla flavor and one chocolate flavor, so it is best to weigh the bowls separately and note them down.Place room-temperature cream cheese in a bowl and beat thoroughly until smooth. If too firm, microwave for 10 seconds to soften.
Add brown sugar and mix until well combined. Add 3 egg yolks and stir until evenly incorporated. Sift in rice flour (or cornstarch) and mix well. Add cream and stir until smooth. Divide the cheese batter evenly into 2 portions. Transfer 1 portion directly into a piping bag and refrigerate for 30 minutes to 1 hour (for the plain version). Melt chocolate over a water bath. Add the melted chocolate to the remaining batter.Stir thoroughly until fully combined, then transfer to a piping bag and refrigerate to rest (30 minutes to 1 hour).
Preheat the oven to 150°C. First bake the mold containing only the base dough for 10 minutes, then adjust the oven temperature to 170°C. Plain version: Pour the cheese batter (divided into 10 equal portions) onto the baked base dough. Bake at 170°C for 3 minutes, then reduce to 150°C and bake for 9 minutes (12 minutes total). *After baking is complete, open the oven door and let it rest for 5 minutes (to prevent collapse caused by temperature differences). *When the cake is slightly warm, use a toothpick to assist with demolding (if too hot, it may collapse; if too cold, it will be difficult to remove). After the cake has cooled slightly, refrigerate it overnight to set, and finally decorate with melted chocolate or white chocolate. After demolding, wipe the mold and wait for it to cool before repeating the process for the other flavor. Chocolate version: Bake the base dough at 150°C for 10 minutes as well. After pouring in the chocolate cheese batter, bake at 150°C for 12 minutes. After baking is complete, open the oven door and let it rest for 5 minutes (to prevent collapse caused by temperature differences). *When the cake is slightly warm, use a toothpick to assist with demolding (if too hot, it may collapse; if too cold, it will be difficult to remove). After the cake has cooled slightly, refrigerate it overnight to set, and finally decorate with melted chocolate or white chocolate.Chocolate will melt in a hot water bath, then placed into the smallest piping bag.
A diagonal line was drawn to decorate the cheesecake. The mold holds 10 pieces, but if 8 pieces are combined, it looks like a whole cake. Try making it! When packaged, it looks even better, size 150*150mm (thickness: 0.025mm)
