Mini Cheesecakes
15 hrs 50 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 4¼ oz Nilla wafer cookies
broken into prices
- 1¾ oz unsalted butter
melted
- 17½ oz cream cheese
at room temperature
- ¾ cup (5½ oz) superfine sugar
divided
- 1 tsp pure vanilla extract
- 2 large eggs
at room temperature
To serve:
- 1 cup (8 fl oz) heavy cream
whipped
- 125 g raspberries
- Powdered sugar
to dust
Instructions
- 1Preheat the oven to 325°F. Grease four, 4-inch springform pans. Line the bottoms with parchment paper.
- 2Put 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 pans. Using the back of a spoon, press the cookie mixture over the pan bottoms. Refrigerate until required.
- 4Assemble the mixer using the glass bowl and scraper beater. Put the cream cheese, ½ cup sugar and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes until smooth Turn the dial to LIGHT MIXING and add the eggs, one at a time, beating well between additions.
- 5Pour the cream cheese mixture over the cookie bases.
- 6Bake for 20-25 minutes 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.
