YOU (South Africa) - - LIFESTYLE -

Cream cheese or creamed cot­tage cheese is the key in­gre­di­ent in a good cheese­cake. This ver­sion is topped with praline and fresh plums. Use any other sea­sonal fruit if plums aren’t avail­able.

MAKES 6-8 MINI CHEESE­CAKES Prepa­ra­tion: 20 min Bak­ing: 40 min Chill­ing: 1 hour

CRUMB BASE 200g Tennis bis­cuits 100g peanuts 125ml (½c) but­ter, melted FILL­ING 500g cream cheese 250ml (1c) plain yo­ghurt 125ml (½c) cream 125ml (½c) sugar 2 eggs 3 egg yolks 5ml (1t) vanilla essence TO SERVE 1 slab peanut brit­tle, bro­ken into pieces 2 plums, sliced

Pre­heat the oven to 150°C. Grease eight 10cm loose-bot­tom bak­ing tins with non­stick spray.

1 Crumb base Put the bis­cuits and peanuts in the bowl of a food pro­ces­sor and pulse un­til fine. Add the but­ter and pulse un­til well com­bined.

2 Spoon 30ml (2T) of the crumbs into each mould and press onto the bot­toms. Set aside un­til needed.

3 Fill­ing Put the cheese, yo­ghurt and cream in a large mix­ing bowl and beat with an elec­tric beater un­til smooth and well com­bined.

4 Add the sugar, eggs, yolks and vanilla essence. Beat un­til well com­bined. Di­vide the fill­ing among the bak­ing tins. Ar­range on a bak­ing sheet and bake for 35-40 min­utes or un­til the fill­ing is set.

5 Al­low the mini cheese­cakes to cool in the tins, turn out and chill in the fridge for at least an hour.

6 To serve Dec­o­rate the cheese­cakes with the peanut brit­tle pieces and plum slices and serve.

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