Mini Cheesecake


I found this recipe on kajabaker’s Instagram page. It looked so delicious that I had to try it. It lived up to the expectation. It was really tasty and with great texture and flavour.

Biscuit base:
8 muffin cups
6 digestive biscuits
0.5 teaspoon cinnamon
1.5 tablespoon melted butter

Preheat the oven to 180 C. Crush the biscuits in a food processor (or in a bag using a rolling pin) until they form fine crumbs.
Melt the butter in the microwave. Mix biscuits, butter and cinnamon.
Divide the biscuit mixture between the eight muffin cups. Press the mixture to the bottom of the cups with a spoon. Place the muffin cups on a baking tray and bake in the oven for about 6 minutes.

Cheesecake filling:

200 g Philadelphia cream cheese
40 g sugar
1 teaspoon vanilla sugar
1 egg

Beat together Philadelphia cheese, sugar and vanilla sugar in a bowl. Add the egg and mix well. Lower the oven temperature to 150 C. Divide the cheese mixture between the eighth muffin cups. Bake for 30 min.

Raspberry Sauce:
225 g fresh raspberries
0.5 dl sugar
Mix raspberries and sieve through a strainer to remove the seeds.Add the sugar. Remove the cheese cakes from the muffin cups. Add the sauce to the top of the cheese cakes just before serving.


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