So aside from brownies and cupcakes with things hidden in them, my one true love is cheesecake!!
I particularly love no bake cheesecake (you know the kind - cream cheese, jelly mix it all up and put it in the fridge to set). Baked cheesecake can be a little hit and miss though, sometimes it's just too heavy for my liking. To be honest I've always been a bit afraid of attempting to make it. Pathetic, I know! So I decided what better way to overcome that fear than making teeny tiny little cheesecakes like the ones I found over at Annie's Eats!
Something so cute and small couldn't cause any trouble, right? :)
Ingredients:
- 1 ½ cups Digestive Biscuit crumbs
- 60g melted butter
- 3 tbsp sugar
Raspberry Swirl
- 160g fresh raspberries
- 2 tbsp granulated sugar
Cheesecake Filling
- 900g cream cheese
- 1 1/2 cups sugar
- pinch of salt
- 1 tsp vanilla essence
- 4 large eggs
Directions:
Preheat the oven to 165° C (325° F). Line your cupcake tins with cases. This recipe makes about 32 little cheesecakes.
In a small bowl combine the digestive biscuit crumbs (I put the biscuits in a small bag, tie it and crush them with my hands or a rolling pin), melted butter and sugar.
Bake in the oven for 5 minutes to set the bases. Cool on a wire rack.
To make the raspberry puree blend the raspberries and sugar together in a blender or food processor until smooth.Pour the puree through a sieve to remove the seeds.
In a separate bowl beat the cream cheese until fluffy. Add the sugar, salt and vanilla essence. Beat until smooth.
Add in the eggs one at a time, beat well after each addition.
Pour about half a teaspoon of puree in three dots into each cheesecake. Use a cocktail stick to swirl the puree and create a marble effect.
Bake until the filling is set - about 22 minutes. Transfer to a wire rack to cool. Refrigerate for 4 hours before serving.
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Serve with more raspberries and leftover raspberry puree. |
Delicious!! :)
- 32 sounds like a lot but we all ate at least two each, they won't last long!
- Don't accidentally forget to take one tin of cheesecakes out of the oven. They will burn... :( At least I had two other tins!
- Don't decide to make these little guys an hour before dinner. They're supposed to be refrigerated for 4 hours before eating them!!! (They actually taste amazing anyway, just convince your dinner guests to take a little longer finishing their main course! 20 minutes was better than none.)
- Honestly though, these taste amazing. Turns out baked cheesecake isn't so scary after all. :)
