Mini Baked Cheesecake

 

Baked two different batches of mini cheesecakes, passionfruit and lemon flavour.  Some extra effort has been put in on the latter flavour as they are meant for KR’s GF.  DD prefers lemon cheesecake as she does not like the passionfruit pulps mixed in the cheesecake.  As usual, DH and DS do not eat cheesecake, so poor DD has to help mummy to finish some of them. 

I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms.

Recipe adapted and modified from Exclusively Food

Makes 10 individual cheesecakes.

 
Base
150g Nice biscuits (used digestive biscuit)

70g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

Filling

250g cream cheese, softened

75g (1/3 cup) caster sugar (used 60g)

1 large egg

20ml (1 tablespoon) lemon juice or passionfruit juice.  For passionfruit : squeeze out 20ml juice through a sieve and add some passionfruit pulp

100ml (5 tablespoons) thickened cream ( used Bulla thickened cream)

Method :

1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

2. Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 8cm across the top and 5cm across the base.

3. Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter.

( Alternatively if you do not have a food processor/blender, seal biscuits in a ziplock bag and roll over using roller pin to crush the biscuits, add melted butter and stir to combine)

4. Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.

5. Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice (or passionfruit juice) and creamand beat until well combined (fold in passionfruit pulp for passionfruit flavour) . Divide mixture evenly among cases.

6. Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.

7. Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.

Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.

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3 thoughts on “Mini Baked Cheesecake

  1. Pingback: My Lemon Cheesecakes » Blog Archive » individual baked lemon cheesecake

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