When I’m bored, I bake.

8 Feb

Did bit of baking in the weekend!!  I’ve yet to perfect the cheesecake base though… for some it always ends up crumbling apart when I make it.  It turned out slightly better this time around since I stuck it into the freezer overnight, but it still doesn’t hold as well as I want it to.  Wonder if it’s cuz I didn’t put enough butter…

Gosh… this looks obviously homemade, doesn’t it?  Guess the styrofoam box doesn’t help either…  Anyways, jump the cut for the recipe!

PS – Anyone known how to make a good cheesecake base?  Mine tastes good but it’s not very functional in the sense that it tends to crumble under pressure… (aka, when I cut into it).



  • 1 pack of nilla wafers or graham cracker or digestive cookies (add a pinch of cinnamon to the mix)
  • 2 packs (8 oz) of cream cheese (you can substitute 1 pack with low fat cream cheese without loosing the flavor)
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 can cherry pie filling, blueberry, or whatever suits your fancy


  1. Pre-heat oven to 350 degrees F.
  2. Crush the wafers, and place 1 tbsp of crushed wafers into each cup.  (The original recipe doesn’t mention adding butter to form the base, but I added about a 1/4 cup of butter and the base still doesn’t really stick, so I don’t know… maybe I’ll try half a cup next time? Oh, and I used a 10 inch springform pan instead of muffin molds lined with muffin paper as stated in the recipe.)
  3. Beat cream cheese (make sure the cream cheese is at room temp — makes it so much easier to mix and also makes the consistency better), sugar, eggs and vanilla until light and fluffy.
  4. Fill each cup with this mix until 3/4 full.
  5. Bake for 15-20 minutes, let cool then stick in fridge for a couple of hours to let it harden.
  6. Top with a bit of cherry pie filling (optional), you can also used fresh fruit and whipped cream!

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