The voice of my youngest son echoing in my ears today,..” mom, go beyond your recipe, be different…not all the same shape of cheesecake!” Well, not exactly the same words but I got his message. 🙂 So here is my cheesecake no. 15 : Crispy Cheesecake ,different concept but still home-baked!
Spring rolls wrapper
1 egg and 1 tbsp water
3 Cheese fillings:
1/2 cup shredded mozzarella cheese
1/2 cup low-fat Feta cheese
6 pieces of Kiri cream cheese
Fresh Strawberry gel
Pre- heat oven mark gas # 3
Prepare the muffin baking tin, brush it with ghee (butter),set aside.
Cut the spring rolls wrapper into one big circle and 4 small circles.Beat egg and water, brush the inner part of the big circle and the back and front of small circle of spring rolls wrapper.
Meanwhile, combine and mix the three cheeses, scoop the mixture into one medium ball and placed it into the cut out spring roll wrapper (big one) then add the four small circles making it look like rose petals. Arrange all in the prepared baking tin.
I also used one aluminium baking tin, just to know the difference but I found out, as long as the small petals (small circles) are tack well , it won’t fall off.
Bake for 15 minutes or until golden brown.
Ladies, I really enjoyed this cheesecake, it can be as starter or as a dessert. Try it and I am sure you will love it too!