Tuesday, December 27, 2011

Mini Baked Cheesecakes

At 5pm, on Christmas Eve, my relaxed approach to list making over the festive period finally caught up with me. All set to make a nice big batch of gingerbread... and not a skerrick of golden syrup to be found. In my experience, if I am ever going to be out of a key ingredient, it will be when there is not the slightest opportunity to duck out and pick up more supplies. In a mild panic, I racked brain and recipe book, to source a yummy alternative for what was to be my third and final sweet to take along on Christmas Day.

In the back of my mind I knew a healthy supply of Philly related products were in the fridge, from the lovely giveaway I received days earlier. Cheesecake was the obvious choice. But then, the discovery of NO plain sweet biscuits in the cupboard. As always, lateral thinking got me back on track, when I realised the perfect recipe for a cheesecake base was right under my nose. So I whipped out the caramel slice recipe from last week and started on the base. Recipe for the filling came from this website, as did the decorative inspiration. And the Mini Baked Cheesecakes, with fresh fruit, were an absolute smash hit. A simple, sumptuous, yet effective, dessert treat.


Mini Baked Cheesecakes


3/4 cup desiccated coconut
1 cup self-raising flour
1/2 cup caster sugar
125g melted butter


250g Philadelphia cream cheese, at room temperature
1/2 cup (110g) caster sugar
1/2 tsp vanilla extract
1 tbs fresh lemon juice
2 eggs

Preheat oven to 180 degrees
Line two 12 hole muffin pans, with patty cases
Combine coconut, flour, sugar and butter in a small saucepan and mix well
Place patty cases in 12 hole muffin pan
Press mixture into muffin pan and bake for 10 minutes

Use an electric beater to beat cream cheese, sugar, vanilla and lemon juice until light & creamy
Beat in the eggs, one at a time
Press base mixture into patty cases and bake for 10 minutes
Allow to cool before adding cream cheese mixture
Top biscuit base with cream cheese mixture
Bake for 20 minutes or until slightly risen and just beginning to crack a little on surface
Set aside in pan for 10 minutes, before placing on a wire rack to cool completely
Top with fresh berries and dust with icing sugar


9 comments:

  1. You are seriously clever to 'wing' such a treat.
    Well done.
    They look divine.
    :-)

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  2. Oh my, they look DIVINE!! I am popping these on my to-try list. xo

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  3. What a clever cookie you are! They look sooooo delicious! My cheats mini lemon cheesecakes consist of popping a butternut snap in a muffin tray and topping it with a whipped philly cheeses and a jar of lemon spread! Very classy!

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  4. Oh they look divine, so clever.x

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  5. Merry Christmas!

    Oh my these look very delicious. I'm going to recreate them for my little Amelie's birthday spread next week.

    Thanks for sharing :)

    Kate

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  6. Merry Christmas Julie! They look delicious!

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  7. yum yum yum...what a fabulous little treat ;) !

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  8. I took inspiration from you and tried to bake these last night - "tried" being the operative word lol. Just blogged about it :) with a link to this post.

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