MINI BAKED STRAWBERRY & CREAM CHEESECAKES
Serves 10 I am almost loathe to give away just how simple these are as they really do look as though you’ve toiled away in the kitchen when truth be told you can wow your guests with around 15 minutes work! Best of all, these freeze beautifully & thaw su
• 250g softened cream cheese
• 1/3 cup caster sugar
• 1 egg
• 1-2 tbs lemon juice
• 5 tbs thickened cream
• 150-200g biscuits like Arnotts Nice or
Ginger Nuts for something different
• 70-100g melted salted butter
Pre-heat oven to 160 degrees Celsius.
Crush biscuits to a fine crumb in a processor or pop in a freezer bag and crush with rolling pin.
Stir in melted butter until well combined.
Line a muffin tin with paper cupcake cases and press biscuit mix in firmly, then set aside.
Combine cream cheese & sugar with a food processor or hand held mixer until smooth.
Add egg and beat until just combined, then add lemon juice and cream and beat again. Don’t over beat or your cheese will crack.
Spoon into cupcake cases to half a centimetre below the top of the paper case.
Bake for 20 minutes, keeping an eye on them. You want them set a centimetre in from the edge but with a jelly like wobble in the centre.
Pop in the fridge to cool. The centres will sink a little to create perfect reservoirs for your toppings.
Remove cupcake cases and decorate with dollops of thickened cream, diced strawberries & icing sugar.