Mini Cheesecakes
The less intimidating cousins of a classic cheesecake
Ingredients
- 6 Large Marie Biscuits
- 1 Tbsp Melted Butter
- 180 g Cream Cheese (or 1-½ cups)
- 1 Large Egg
- ¼ cup (heaped) Sugar
- 1 Tbsp Flour
- ¼ tsp Vanilla Extract
- ½ tsp Lemon Juice
- 4 Tbsp Fruit Compote
Instructions
- Before you begin, make sure all ingredients are at room temperature.
- Line a 6-cup cupcake tray with paper liners and set aside
- Crush the biscuits in a food processor or by hand.
- Add the melted butter and mix well.
- Divide the mixture evenly between the lined moulds.
- Pack the base with a spoon, a pestle, a shot glass or anything with a flat bottom and set aside.
- Beat the room temperature cream cheese in a large bowl till it softens.
- Add the egg and beat until incorporated.
- Add the sugar and lemon juice and beat for 3 minutes, or until you can’t feel too many sugar granules.
- Add the flour and mix until incorporated.
- Scoop the mixture into the lined moulds. You can fill it up right to the top.
- Transfer the cheesecakes to the oven and bake for 15-18 minutes at 190ºC.
- Your cheesecakes are done when the centre is still slightly jiggly!
- Let the cheesecakes cool completely and refrigerate for a minimum of 4 hours or overnight.
- Top with fresh fruit, compote or dark chocolate glaze.
- Enjoy!