Mini Baked Cheesecake Recipe
Whether it's party time or you're wanting to make a delicious dessert ahead of time, these scrumptious mini cheesecakes are the perfect option!
Mini Baked Cheesecake Ingredients
8.8 oz (or 250g) cream cheese, at room temperature
6 round semi-sweet biscuits (Graham crackers, ginger snaps, Granitas etc)
2 eggs
3.8 oz (or 110g) caster sugar
1 tablespoon lemon juice (fresh is best)
1/2 teaspoon vanilla essence
garnish for serving (eg, a halved strawberry on each, a peeled mandarin wedge, a light dusting of icing sugar, a couple of blueberries or raspberries, or a small chocolate)
Mini Baked Cheesecake Directions
Preheat oven to 355 degrees F (or 180 degrees Celsius).
Use a muffin pan and line each of the six cases with TWO paper patty cases.
Put one biscuit into the base of each of the six paper patty lined muffin cases, making sure the biscuit sits snugly at the bottom.
With an electric beater, combine the caster sugar, cream cheese, vanilla essence and lemon juice.
Beat until mixture is creamy and light.
Break and beat in the eggs, one egg at a time.
Spoon the mixture evenly into the six muffin cases.
Bake in your preheated oven for 18-20 minutes, or until the cheesecakes have risen a little bit and are starting to crack ever so slightly on top.
Remove from the oven, and allow to cool for 10 minutes in the muffin pan.
Gently remove each paper patty from the muffin pan and allow to cool on a wire cooling rack.
Allow the mini cheesecakes to completely cool on the wire rack.
Refrigerate for 60 minutes, or until completely chilled.
Remove from the refrigerator and garnish (see above) immediately prior to serving.
Enjoy!
Serves: 6
Photo by horstm22
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