Mini Basque Cheesecakes
These are very moreish and you might be tempted to make another batch straight away
Makes enough for: 12 cheesecakes
Ingredients
- 500 g full fat cream cheese at room temperature
- 100 g fructose
- 125 mls whipping cream at room temperature
- 5 mls vanilla extract
- 1.25 mls fine salt
- 1 egg
- 10 g flour
Method
- Preheat the oven to 200° Celsius and line a 12 hole muffin tin with baking paper *
- Place the cream cheese and fructose into a large jug and beat until creamy
- Add the cream, vanilla, salt and egg and mix until creamy
- Add the flour and fold in using a spatula
- Divide the mixture between the muffin holes and use a teaspoon to push the filling into the edges of each hole
- Lightly bang the tin twice on your countertop then place it into the oven and bake for 35 minutes
- Remove the tin from the oven and leave to cool for 60 minutes in the tin
- Remove the cheesecakes from the tin, remove the baking paper from the cheesecakes, and place them into the fridge for 2 hours to set
- Serve them as is, or with the tops dusted with icing sugar, a coulis filling, or fresh berries
Notes
* use 15cm squares, crumple them up, and push into the edges as best as you can. Alternative, use non-ribbed muffin cases if you can get them.