Mini Cheesecakes
 
 
Author::
Recipe type: sweet treats
Ingredients:
Base ingredients
  • 1 packet butternut snaps
Filling ingredients
  • 900 grams cream cheese
  • 1½ cups caster sugar
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 extra large eggs at room temperature
Swirl ingredients
  • 170 grams fresh raspberries
  • 2 tablespoons caster sugar
  • 1 teaspoon freshly squeezed lemon juice
Method:
  1. Cream cheese is easiest to work with when it is at room temperature, so make sure you have it out of the fridge a while before you start making them. The eggs also need to be at room temperature, so have them out too.
  2. Preheat the oven to 160 Celsius. Place patty pans in muffin tins. I used double lined patty pan. Then place one whole butternut snap biscuit into each of the pans. They fitted perfectly into my tins.
  3. In a jug add the raspberries, caster sugar, and lemon juice and puree using a stick blender or traditional blender.
  4. To remove the seeds, pour the raspberry puree into a sieve and press through into a bowl. Set aside.
  5. In a large bowl add the cream cheese, caster sugar, salt, vanilla, and eggs .
  6. Beat with a hand mixer until completely smooth.
  7. Place spoonfuls of the filling on top of the biscuits.
  8. Add a couple of drops of the raspberry mix onto the filling.
  9. Swirl the raspberry with a toothpick to blend. You will most likely have quite a bit of raspberry coulis left over. You can keep it for serving with the cheesecakes later if you wish.
  10. Bake for about 20 - 25 minutes. My oven heats unevenly so I turned the trays around once during the cooking time.
  11. Once cooked place them on a cooling rack and allow them to cool to room temperature before placing them in the fridge.
  12. To fully set they need to be refrigerated for at least 4 hours before serving.
  13. You could serve them still in the patty pans, but I took them out. Once set, the mini cheesecakes come easily out of the pans. Enjoy as they are or serve with the remainder raspberry coulis. Makes 24.
Recipe by Planning With Kids at https://planningwithkids.com/2012/12/03/mini-cheesecakes/