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Mini baked vanilla cheescakes with macerated berries

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12 Arnotts Butternut snap biscuits
3 x 250gm packets cream cheese, at room temperature
125gm (1/2 cup) sour cream
215 (1 cup) caster sugar
2 teaspoons, vanilla extract
2 eggs, lightly whisked
Icing sugar mixture to dust

Macerated Berries*
1 x 500gm frozen mixed berries
45gm (1/4 cup) icing sugar mixture, sifted
60ml (1/4 cup) Frangelico liqueur or fruit juice

Preheat oven to 180 C

Line twelve 150ml capacity muffin pans with 2 paper cases each

Place a biscuit into the base of each case

Use an electric beater to beat the cream cheese & sour cream until smooth

Add the caster sugar & vanilla extract & beat until well combined

Add the eggs & beat until smooth

Carefully spoon the cream cheese mixture among the cases, filling to the top

Bake in oven for 30 - 35 minutes or until golden

Set aside in the pans for 10 minutes to cool slightly

Place in fridge for 2 hours to cool completely

Top the cheesecakes with the macerated berries* & dust with icing sugar to serve

*To Make the Macerated Berries:

Place the frozen berries in a large bowl
Add the icing sugar & Frangelico or fruit juice
Stir to combine
Set aside for 1 hour to macerate

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