- Mini Baked Cheesecakes With Summer Fruit.jpg (25.96 KiB) Viewed 311 times
Takes: 45 - 50 minutes plus cooling and chilling time
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 10 digestive biscuits
- 50g butter, melted
- 300g soft cheese
- 1 tbsp plain flour
- 75g caster sugar
- 1 egg, plus 1 egg yolk
- 3 tbsp Greek-style yogurt
- Mixture of summer fruits, such as raspberries, blueberries, sliced strawberries and sliced nectarines or peaches
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line a muffin tin with 8 paper cases.
2. Blitz the biscuits in a food processor until fine breadcrumbs, or place in a plastic food bag and bash with a rolling pin. Put into a bowl and mix in the melted butter. Press into the base of the paper cases. Chill in the fridge for 10 minutes.
3. Meanwhile, using an electric mixer, beat the soft cheese in a bowl until smooth. Do not overbeat. Stir in the flour, sugar, egg and egg yolk and yogurt and beat until light and fluffy. Spoon the cheese mixture into the paper cases and bake for 20 - 25 minutes or until set. Leave to cool. Transfer the cheesecakes to a tray and chill for 2 hours or overnight.
4. Serve the cheesecakes topped with summer fruit.
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