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