the Breville Test Kitchen
Mini Cheesecakes
There’s mixer magic at work right here, with a handful of simple ingredients transformed into a decadent dessert. Cream cheese and its buddies get whipped into a silky-smooth filling that bakes to light, creamy perfection. Perfect for pot luck, easy for a dinner gathering and a winner for the office party.
the Bakery Chef™
15 hrs 50 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
120 g Nilla wafer cookiesbroken into pieces
50 g unsalted buttermelted
500 g cream cheeseat room temperature, chopped
¾ cup (150 g) superfine sugar
1 tsp pure vanilla extract
2 large eggsat room temperature
To serve
1 cup (240 ml) heavy creamwhipped
125 g raspberries
Powdered sugarto dust
Instructions
- 1Preheat the oven to 170°C. Grease four, 10cm springform pans. Line the bases with parchment paper.
- 2Place the cookies in a food processor, and process to form crumbs. Add the melted butter and process to combine.
- 3Divide the cookie mixture evenly between the prepared pans. Using the back of a spoon, press the cookie mixture over the base of the pans. Refrigerate until required.
- 4Assemble the mixer using the glass bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes, or until smooth. Turn the dial to LIGHT MIXING and add the eggs, one at a time, beating well after each addition.
- 5Pour the cream cheese mixture over the cookie bases.
- 6Bake for 20-25 minutes, or until just set.
- 7Remove the cheesecakes from oven and stand at room temperature until cool. Refrigerate overnight.
- 8Top with whipped cream and raspberries. Serve dusted with powdered sugar.