Mini cheese­cakes

Rose­mary is the se­cret in­gre­di­ent that makes th­ese lit­tle cheese­cakes su­per spe­cial.

YOU Something Sweet - - CONTENTS -

8-10 mini loaves Prepa­ra­tion time: 15 min­utes Bak­ing time: 20-25 min­utes

CRUST

2 pack­ets (200 g each)

di­ges­tive bis­cuits, crushed 5 ml (1 t) fresh rose­mary,

finely chopped

100 g melted but­ter

FILL­ING

300 g cream cheese 250 ml (1 c) thick cream 4 eggs

200 g cas­tor su­gar

TOP­PING

125 g fresh straw­ber­ries,

sliced leaves of 1 rose­mary sprig ic­ing su­gar for dust­ing

(op­tional)

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.

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