I don’t think I know of one person who doesn’t like cheesecake – more specifically, BAKED cheesecake- and these mini versions are a great crowd pleaser as they don’t require cutlery (unless you’re feeling extra posh) and are individually sized so you can make exactly as many as you require. I added raspberries as a topping but most berries would work nicely.
Line a 12-hole muffin pan with cupcake cases and press a teaspoon full of the mixture in to the base of each one. Use the back of the spoon to smooth over each base, aiming for an even layer. Place in the fridge to set until the filling is prepared.
Preheat the oven to 160C/gas 3. Use a hand blender to mix the cream cheese, sour cream, caster sugar and vanilla extract in a large bowl. Once smooth, add the whole egg and then the yolk, mixing continuously. After a few minutes you will have a creamy, fluffy texture. Add the corn flour and use a large spoon or spatula to fold this in to the mixture.
Ladle on top of the refrigerated bases (each one should be only ¾ full as they will puff up when baking). Place 2-3 raspberries in the middle of each one and place on a shelf in the middle of the oven. Bake for 20 minutes, or until they have puffed up and are beginning to colour.
Remove from the oven and allow to cool a little before refrigerating. You will notice that they ‘relax’ a bit once cool so don’t worry, they haven’t had the dreaded curse of the shrinks! You can serve the cupcakes either in or out of their cases but if I think they look more impressive with the cases removed (especially if you took the time to make sure that the bases are even). One bonus is that you can keep them in their cases if you’re not happy with the layers and they still look appealing.
Do you know of any other desserts that are great in miniature? Please comment and let me know.
For the base:
100g digestive biscuits
50g ground almonds
50 g unsalted butter, melted
50g ground almonds
50 g unsalted butter, melted
Filling:
400 g cream cheese, at room temperature
100 ml soured cream
100 g caster sugar
1 medium egg plus...
1 egg yolk
1 tbsp corn flour
½ tsp vanilla extract
1 punnet fresh raspberries
100 ml soured cream
100 g caster sugar
1 medium egg plus...
1 egg yolk
1 tbsp corn flour
½ tsp vanilla extract
1 punnet fresh raspberries
Method:
Blitz the biscuits in a food processor and add them to a separate bowl along with the almonds and melted butter. Mix everything together with a wooden spoon or spatula until you have a mixture that just about holds together.
Line a 12-hole muffin pan with cupcake cases and press a teaspoon full of the mixture in to the base of each one. Use the back of the spoon to smooth over each base, aiming for an even layer. Place in the fridge to set until the filling is prepared.
Preheat the oven to 160C/gas 3. Use a hand blender to mix the cream cheese, sour cream, caster sugar and vanilla extract in a large bowl. Once smooth, add the whole egg and then the yolk, mixing continuously. After a few minutes you will have a creamy, fluffy texture. Add the corn flour and use a large spoon or spatula to fold this in to the mixture.
Ladle on top of the refrigerated bases (each one should be only ¾ full as they will puff up when baking). Place 2-3 raspberries in the middle of each one and place on a shelf in the middle of the oven. Bake for 20 minutes, or until they have puffed up and are beginning to colour.
Remove from the oven and allow to cool a little before refrigerating. You will notice that they ‘relax’ a bit once cool so don’t worry, they haven’t had the dreaded curse of the shrinks! You can serve the cupcakes either in or out of their cases but if I think they look more impressive with the cases removed (especially if you took the time to make sure that the bases are even). One bonus is that you can keep them in their cases if you’re not happy with the layers and they still look appealing.
Do you know of any other desserts that are great in miniature? Please comment and let me know.
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