Mini Spiced Autumn Cheesecakes | 秋のミニチーズケーキ


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Mini Spiced Autumn Cheesecakes | 秋のミニチーズケーキ


Cheesecake Base:
– 200g graham crackers, crumbled into very small pieces
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– pinch nutmeg
– 65g unsalted butter, melted

Cheesecake Filling:
– 400g cream cheese, room temperature
– 1 tsp cinnamon
– ½ tsp ground ginger
– pinch nutmeg
– 400ml whipping cream
– 80g sugar
– ¼ cup lemon juice
– ½ tsp vanilla extract
– 5-6 tbsp maple syrup
-2 tsp powdered gelatin
– 2 ½ tbsp water

Jelly Topping:
– 1 cup water
– 2 tbsp maple syrup
– 3 tsp powdered gelatin
– ½ cup water

Leaf Jellies:
– 500ml water
– 6 tsp sugar
– 6g powdered agar
– food colouring


Make the cheesecake base:
1. Combine the graham crackers, cinnamon, ginger and nutmeg. Add the butter and mix until fully combined. Divide this between four 4-inch springform pans and press down firmly with a spoon. Place in the fridge while you make the filling.

Make the cheesecake filling:
1. Place the cream cheese, cinnamon, ground ginger and nutmeg in a bowl and beat with an electric mixer until smooth. Add the sugar and combine. Add the whipping cream, lemon juice, vanilla extract and maple syrup and mix until smooth. In a separate bowl, combine the gelatin and water and microwave for 30 seconds. Add the gelatin to the filling and mix until fully combined.
2. Divide the filling between the pans and return to the fridge to chill until set, about 3 hours.

Make the leaf jellies:
1. Pour the water and sugar into a small pot and bring to a boil over medium heat. Add the powdered agar and simmer for 1 minute.
2. Divide the mixture into 2 tupperware containers and allow to cool for 1 minute. Scatter droplets of food colouring into the mixture and swirl with toothpicks until your desired pattern is reached. The jelly sets at room temperature, so make sure to work quickly.
3. Once the jelly has fully set, slide the jelly out of the Tupperware and cut out leaf shapes with small cookie cutters. Set the jellies aside.

Make the jelly topping:
1. Combine 1 cup water and maple syrup in a small pot and bring to a boil. While the water is heating up, combine the gelatin and ½ cup water. Microwave for 30 seconds. Add the gelatin to the pot and whisk until fully dissolved.
2. Pour into a glass with an easy pour spout and allow to cool to room temperature.
3. While the liquid is cooling, arrange the leaves on the surface of the cheesecakes. Gently pour the jelly topping on top and place the cheesecakes in the fridge until fully set.

To unmold the cheesecakes, run a sharp knife around the edge, then gently remove the sides of the pan. Enjoy!

Want to see more video tutorials? Check out all of my recipes here!

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Mini Spiced Autumn Cheesecakes | 秋のミニチーズケーキ


❤シナモン 小さじ1
❤粉生姜 小さじ1/2
❤ナツメグ ひとつまみ

❤クリームチーズ(室温に戻した) 400g
❤シナモン 小さじ1
❤粉生姜 小さじ1/2
❤ナツメグ ひとつまみ
❤生クリーム 400ml
❤砂糖 80g
❤レモン汁 カップ1/4
❤バニラエッセンス 小さじ1/2
❤メープルシロップ 大さじ5~6
❤粉ゼラチン 小さじ2
❤水(冷たい) 大さじ2.5

❤水 カップ1
❤メープルシロップ 大さじ2
❤粉ゼラチン 小さじ3
❤水 カップ1/2

❤水 500ml
❤砂糖 小さじ6
❤粉寒天 6g



①クリームチーズ、シナモン、粉生姜とナツメグをボウルに入れ、泡だて器で滑らかになるまで混ぜる。砂糖を加え、混ぜる。 生クリーム、レモン汁、バニラエッセンスとメープルシロップをボウルに加え、滑らかになるまで混ぜる。小さなボウルでゼラチンと水を混ぜ、電子レンジで30秒加熱する。ゼラチンを生地に加え、混ぜ合わせる。






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