Do you love cheese and cake? How about combining the two and creating a mouth watering, lick-the-plate kind of dessert… These mini baked cheesecakes are a mixture of a cheesecake and custard tart, and they are damn delicious! They are the perfect dinner party dessert as you can whip them up the night before, store in the fridge and then serve with delicious fruit and of course ice-cream! I’m sure you won’t be able to stop at just one though…
- 250g plain sweet biscuits
- 125g butter, melted
- 500g packets cream cheese, softened
- 3/4 cup caster sugar
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 tsp finely grated lemon rind
- 3 eggs
- 1 can passion fruit pulp and fresh strawberries to serve
Preheat oven to 160°C and line a cupcake tin with baking paper/two cupcake cases.
Crush biscuits until it resembles fine breadcrumbs. Add butter and mix thoroughly until combined. Press mixture into base of cupcake cases. Refrigerate for 30 minutes.
Mix the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth, then add the eggs. Pour evenly in to each cupcake case. Bake for 30 minutes or until just set. Allow to cool then remove the cheesecakes from cupcake cases and refrigerate overnight.
Serve the cheesecakes with passion fruit pulp, fresh strawberries and a dollop of vanilla bean ice-cream.
Happy baking, love Jem x