Mini Cheesecakes

Wanted to bake cheesecake last night but short of eggs, then I went online and read about HHDD's cheesecake all the way made me have stronger desire to bake cheesecake! I checked out some recipes online but settled on a simple recipe from Dinner Tonight cookbook I have. Made minor adjustment to the recipe and baked two variation of mini cheesecakes, lime and blueberry.

Added lime zest and lime juice in this one, unique taste.

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This one topped with frozen blueberries before bake.

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Ingredients (makes 24):

• 240g sweet biscuits, crushed
• 120g butter, softened
• 500g cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup blueberry
• 1 lime (for zest and juice)

Directions:

1. Preheat oven to 175C. Line muffin pans with paper cases.
2. Mix together crushed biscuits and butter. Pack one tablespoon of the mixture into each paper case.
3. In a large mixing bowl, cream together the cream cheese, sugar, eggs and vanilla.
4. Fill 12 paper cases with mixture, almost to the top. Add lime juice and zest to the remaining mixture, and fill another 12 paper cases.
5. For blueberry cheesecakes, place 3-4 blueberries in the middle.
6. Bake all cheesecakes in the preheated oven for 20 minutes. Cool completely.

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Updated on: 24 Mar 07

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