Mini Baked Cheesecakes
Because, for a baked cheesecake, it’s really difficult to ruin this recipe.
Plus the tiny little portions means you can (try) to limit how much you have in a sitting.
If you’re an organised cook, you can have these out of the oven within 30 minutes, leaving you with plenty of time to prepare the rest of your dinner party menu.
And truthfully, they’re easy enough to make that you might spoil yourself more than you should.
Recipe makes 3 dozen
For the crust:
1 cup Digestive biscuits (or, graham crackers if you’re in the US)
2 tbs Brown sugar
4 tbs Butter, melted
For the filling:
450 gram Cream cheese
1 tsp Vanilla
2 med Eggs
½ cup Sugar
For the topping:
Any fresh or canned fruit you prefer
Pre-heat your oven to 180ºC (350ºF, Gas mark 4). Line mini muffin tins with paper cups.
Mix together all the ingredients for the crust and press 1 tsp into the bottom of each paper cup.
In a mixing bowl, beat together all the ingredients for the filling. Drop a tablespoon of the cheesecake mixture into each paper cup.
Place the tray in the oven and bake for 15 minutes. Remove from the oven, place a piece of your chosen fruit (or even a dollop of delicious jam) into each mini cake. Place in the fridge and allow to chill for at least an hour.
Really good bit
These make a marvellous treats for the school fundraisers, or Clandestine Cake Club meetings.
If you want to make cupcake size cakes, up the cook time to 18 minutes, and add extra fruit when it comes out of the oven.
Though be warned – if you pack one of these in your lunch, you’d better be prepared to share with the rest of the office.
From the kitchen of Katie Schenk
If you like this recipe why not try these other great cake recipes:
And do please share your own favourite recipes below… we’d love to hear from you.