I promised my friends to email them this recipe long time ago...hehe, sorry ya, it took me so long because I'm quite lazy to take the photos, then have to upload them, then have to write the articles. I will try my best to post my recipes at least 1 or 2 per month, OK? Will post more if I have good respond from you guys!!
I think this simple recipe and the size of the cake is quite presentable for a party. I made some of these for the CNY tea party at Tzu Chi, but didn't take a good picture of them, I promise I will take more pictures to illustrate all the ingredients in this recipe when I have a chance to make a new batch.
Cheese mixture (yield 40~45)
1. 2 packs of 8oz Cream Cheese (room temperature) 2. 2/3 cup sugar (reduced) 3. 2 eggs 4. 1 tsp lemon juice 5. 1 tsp vanilla extract 6. 1 tsp orange zesty (optional, I like it because with a little bit orange flavor in it, you won't feel too creamy to eat)
Crust base 1. 40~45pcs of bite size (about 1 inch diameter) NILLA wafers - it is available in US supermarkets (see picture below), not sure if it can be found in Malaysia. Or may be you can use different kind of mini crackers that available in your local supermarket.
Topping Any kind of fruit topping you prefer, I used to top with blueberries and cherry topping.
1. Mix the cream cheese, sugar and egg with an electric mixer until well blended. 2. Add lemon juice, vanilla extract and orange zesty into the cream mixture, mix well. 3. Place the mini paper baking cup in the mini muffin tray (24pcs per tray), lay each of them with a piece of wafer. 4. Spoon the cream mixture into each baking cup (not too full) 5. Bake for 15 minutes at 350 degree (175C) 6. Remove the tray from the oven, cool at room temperature for an hour or two, refrigerate at least 6 hours, better if overnight. 7. Top with your preferred fruit topping and serve in cool