Fail proof mini baked cheesecakes

Posted on August 24, 2016 by ORLI | 0 comments

mini cheesecakes orli beauty blog recipes organic and natural skincare australia

This is a great dessert if you're having a dinner party. I love little ramekins of dessert as it makes the tasting process so much easier. It's also a delicious option to have sitting in the fridge contained in little baking bowls in case you get the munchies.

It's a great recipe as there's no gelatine or thickened cream involved. The fewer the ingredients the better!

Often we like it plain without the berries and icing sugar or served warm just fresh from the oven. These cheesecakes keep beautifully in the fridge; another reason why they make the perfect dinner party dessert.

Ingredients:

250g cream cheese, at room temperature
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 eggs
5 digestive biscuits crushed with a tbsp of butter
* optional fresh berries, stewed berries and icing sugar, to serve

1. Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases or grease 8 baking bowls.

2. 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.

3. Crush up the biscuits. I spread them between two sheets of baking paper and use a rolling pin to crunch them up.

4. Carefully use the baking paper as a funnel and pour the crushed biscuits into a bow. Add a tbsp of butter and mix it through.

5. Place a portion of the biscuit mixture into the base of each baking bowl/muffin pan, pressing down firmly. Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.

6. Set aside in the pan for 10 minutes and allow to cool completely on a rack. Refrigerate for 1 hour or until chilled.

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* Optional - top with fresh berries and dust with icing sugar just before serving.