3. Quick Miniature Cheesecakes
We don’t know about you, but there are times when we drift off to sleep and dream about a freshly baked cheesecake. If you’re a lover of this classic dessert, then you’ll love this recipe. Our mini-cheesecakes are the perfect side dish for an afternoon high tea with your friends.
INGREDIENTS
2-large free-range eggs.
8-oz. Cream cheese at room temperature.
3-tablespoons grass-fed butter.
24-chocolate wafers.
1-cup confectioners’ sugar.
2/3-cup romage blanc at room temperature.
2-teaspoons vanilla extract.
¼-cup macerated raspberry
Olive oil spray
METHOD
Preheat the oven to 375F, spray a muffin tin with olive oil spray and place inside the oven to warm up. Remove the tin from the oven when warm and line the bottom with crushed wafer biscuits and a dribble of melted butter to hold them together. Bake the base for a further 5-minutes.
In the meantime, beat together the sugar, cream cheese, eggs, romage blanc, and vanilla until smooth. Remove the muffin tin from the oven and fill 4/5th’s of the way to the top with the cheesecake batter. Return the muffin tin to the oven and bake for a further 20-minutes until the cheesecakes turn golden brown. Let the cheesecakes cool for 30-minutes, and they will pull away from the tin.