Rosemary is the secret ingredient that makes these little cheesecakes super special.
8-10 mini loaves Preparation time: 15 minutes Baking time: 20-25 minutes
2 packets (200 g each)
digestive biscuits, crushed 5 ml (1 t) fresh rosemary,
100 g melted butter
300 g cream cheese 250 ml (1 c) thick cream 4 eggs
200 g castor sugar
125 g fresh strawberries,
sliced leaves of 1 rosemary sprig icing sugar for dusting
Preheat the oven to 180 °C. Grease 8-10 mini loaf tins.
1 Crust Mix the biscuits, rosemary and melted butter and press the mixture onto the bottom and up the sides of the loaf tins. 2 Filling Whisk together the ingredients until just blended and divide among the tins. 3 Bake for 20-25 minutes or until firm. Allow to cool and remove from the tins.
4 Topping Arrange the strawberries on top. Scatter the rosemary over and dust with icing sugar (if using) just before serving.