You bake the cheesecake batter in the origami paper balloons so not do you only have your cheesecakes already wrapped and ready for gifting, the cheesecakes emerge as adorable little cubes which I find utterly irresistible.
The recipe is really simple and folding the paper balloons is a snap. The only thing that may prove a little tricky is knowing how much batter you should pipe into each paper balloon. If you pipe in more than you're supposed to, the batter would most certainly overflow and ruin the whole surprise as to what's inside. Kinda reminds me of what happened to my easter eggs a couple of years ago.
Another thing you should take note of is to get your batter as smooth as possible - sift the flour, don't be lazy! Because the holes of the paper balloons are so tiny, you'd have to use an equally small piping tip which is extremely prone to being jammed by lumps of flour. Even if your piping bag doesn't explode when you squeeze it while the tip is completely blocked, having to constantly clear the pathway with a toothpick can be very very very annoying.
Honestly speaking, the cheesecakes aren't that much to wow at but I thought that I should follow the recipe given since it was my first time making these. I was afraid that if I were to use a different sort of batter that may be too liquid-y the paper balloons might not hold up or something. Now that I have an idea of what consistency the batter should be I'll definitely experiment with a different cake batter the next time!
Origami Paper Balloon Cheese Cake
adapted from here
10 origami paper balloons (instructions in link)
100g cake flour
7g baking powder
60g cream cheese, softened
10g unsalted butter, melted and cooled
Preheat oven to 325F. Place the paper balloons on a lined baking sheet.
Sift the cake flour and baking powder together.
Beat the cream cheese until smooth. Stir in the sugar in two additions. Beat in the egg in two additions. Stir in the milk and cream. Stir in the flour mixture in two additions. Add the melted butter.
Transfer batter into a piping bag fitted with a small round piping tip. Pipe batter into paper balloons. Each balloon will contain roughly 35g of batter.
Bake for 15 minutes.