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

Lift Magazine - - Recipes -

IN­GRE­DI­ENTS

• 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

METHOD

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.

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