Dark Cherry Cheesecake
Ingredients: Cream Cheese, Granulated Sugar, Plain Yogurt, Egg, Heavy Cream · 30 min cook time · 300kcal · ~₩11,400
Ingredients
100g Cream Cheese, 35g Granulated Sugar, 50g Plain Yogurt, 1개 Egg, 50g Heavy Cream, 10g Cake Flour, 12개 Dark Sweet Cherries
Instructions
1. Place the cream cheese in a heat-resistant bowl and microwave at 600 watts for 30 seconds to soften it.
2. Mix the cream cheese with a balloon whisk until smooth.
3. Add the granulated sugar and mix to dissolve the sugar. Since the cream cheese is warm, the sugar will melt quickly.
4. Add the plain yogurt and mix until it's evenly distributed. You should strain the yogurt in general, but with this amount of yogurt, there is no need to do so.
5. Add the egg and mix well.
6. Add the heavy cream and mix it in.
7. Sift the cake flour into the bowl and mix the batter until no pockets of dry flour are visible.
8. Arrange the silicone coated cupcake liners in a muffin pan. You can also bake it in a ramekin with the cupcake liner.
9. Place two packaged dark sweet cherries in each cupcake liner. Be sure to remove the excess syrup from the cherries with a paper towel beforehand.
10. Mix the cream cheese thoroughly before transferring it to the pan, as it may be stuck to the bowl. Pour the batter evenly into the muffin pan.
11. Place the pan in the oven preheated to 220-230 °C (428-446 °F). Be careful not to burn yourself when you put it in the oven as it is preheated with the baking sheet in it.
12. Bake for about 17 minutes. An authentic Basque cheesecake is thoroughly browned, but here, take it out from the oven when it is only lightly browned. For the smaller size, we like the texture when the cheesecake is lightly browned.
13. When each cheesecake is browned evenly, remove the pan and let it sit to cool.
14. When cooled, leave the cheesecake in the pan and store it in the refrigerator until cold.
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