mini cheesecakes
mini cheesecakes

Mini Cheesecakes

October 4, 2016

This is a super quick, throw it in all in the food processor recipe, that is magic when pressed for time. For a wickedly indulgent twist, top with cream, then the berries and a dusting of icing sugar. Makes 6-8 mini cheesecakes depending on the size of your cake rings.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 cakes

Ingredients

80 g Nuttelex melted

1⅓ cups castor sugar

3 eggs

1 cup sour cream

1 ½ cups NICE biscuits

1 tsp cinnamon

1/2 tsp vanilla exract

750 g cream cheese

Nuttelex for the baking rings

For the garnish:

fresh blueberries and raspberries

Wicked version

250 ml cream whipped

Icing sugar dusted on top of the berries and whipped cream

Directions

1Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper. Place 8 baking rings (metal; approx. 8 cm in diameter) on top and grease the edges with Nuttelex

2Melt the Nuttelex in a saucepan. Add food processor with biscuits and blitz until small crumbs. Then press this mixture firmly into the base of the rings. Then cover & refrigerate.

3Mix in food processor eggs, sugar, cheese, sour cream, cinnamon and vanilla until soft creamy. Divide this mixture between the baking rings.

4Bake in the oven for approx. 30 minutes. If the surface starts to brown, cover promptly with grease-proof paper.

5Remove from the oven, leave to cool, then remove the rings.

6Chill in the fridge for 3-4 hours before garnishing with fresh berries. Or, if doing the wicked version, after chilling, top with whipped cream, add berries and dust with icing sugar.

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