Bear Cheesecake

My this week project is to make these Bear Cheesecakes (seems like we never tired of cheesecakes). This recipe from MiMi Bakery House is not the same as my usual cheesecake method with some amount of liquid in the cheesecake layers. It set well overnight and best to consume after leaving it at room temperature for not more than 5 mins. My first piece taken after I left it outside for too long thus the cream cheese layer turned melted like ice cream. I thought with 6 tbsp of gelatin powder, it will turn harden but surprisingly it did not. Interesting recipe indeed.

Double quantity of ingredients to make 17 pcs 

Ingredients

240g digestive biscuits
120g butter (melted)

500g cream cheese
80g caster sugar
160ml fresh milk
1 tbsp lemon juice
200g yoghurt (replace whipping cream)
3 tbsp gelatine powder, mixed with 6 tbsp hot water

Directions

1. Combine butter and digestive biscuits and mix well. Pressed onto the base of cupcake cases. Chilled in fridge for 15 mins.
2. Beat cream cheese and sugar till smooth. Add in milk and lemon juice. Stir until well blended.
3. Add in yoghurt in 3 batches. Finally add in the gelatin mixture and stir well.
4. Scoop the cream cheese mixture near to the rim of prepared cupcake cases. Decorate with mini oreo and chocolate chips.
5. Chill the cheesecake overnight. Serve chill.