Tuesday, July 7, 2009

Mini Baked Cheesecakes

Makes 6


250g cream cheese, at room temperature
1/2 cup (110g) caster sugar
1/2 tsp vanilla essence
1 tbs lemon juice
2 eggs
100g sweet biscuit crumbs
40g butter, melted
Berries and icing sugar, to serve


  1. Preheat oven to 180°C.
  2. To make biscuit base: Combine biscuit crumbs and butter in a bowl. Mix well making sure all the crumbs are coated in the butter.
  3. Divide biscuit base mixture evenly amongst 6 large muffin pans.
  4. Use the back of a metal spoon to press the biscuit mixture evenly over the inside of the muffin pan.
  5. Place in the fridge for 20 minutes or until the base is firm. This helps the base retain its shape when the filling is added.
  6. Meanwhile to make filling, use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
  7. Pour the cream cheese filling into the prepared bases.
  8. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
  9. Set aside in the pan for 10 minutes, before placing on a plate or wire rack to cool completely.
  10. Refrigerate for 1 hour or until chilled. Top with fresh or frozen mixed berries and dust with icing sugar just before serving.
  11. Optional: Line muffin pans with 2 paper cases prior to adding biscuit base and filling.
Notes & Tips

Use a silicone muffin pan as it is will be easier to remove the cheesecakes

    No comments:

    Post a Comment

    Blog Widget by LinkWithin