Miniature Baked Cheesecakes-recipe
AccueilMini-ature Baked-Cheesecakes-recipeMini-ature Baked-Cheesecakes-recipe
septembre 24, 2021
° 250g cream-cheese
° 1/3 cup caster sugar (fine granulated)
° 1 egg
° 1-2 tbsp lemon juice (I like the extra zing)
° 5 tablespoons thick cream (cream with at least 35�t)
° 150-200 grams of biscuits (cookies). I often use Arnotts Nice, but use your favorite. Try Ginger Nuts for something different
° 70-100g melted butter (use more butter and crackers if you prefer a thicker base)
- how to make it :
Crush the biscuits into fine crumbs in the processor or do it the old-fashioned way – put in a freezer bag and crush with a tomato pin/can or any heavy object within reach.
Stir in meltto butter until well mixed . Use salted butter – it goes well with sweet biscuits.
Cover muffin tins with paper tins, then press cookie mixture into cupcake tins. Push it firmly and flat as it will be displayed when served.
Blend cream cheese and sugar until mixture is smooth and creamy. I’m using my own food processor but any blender/portable etc. will do the trick.
Add eggs and beat until combined. Add lemon juice and cream and whisk again. They should be mixed together but not over beaten as excessive beating will cause the cheesecake to crack and split.
Put the spoon into the cupcake tins – fill about 1/2 inch down the top of the paper tin – they won’t rise much.
Bake at 160 for 20 minutes.