Mini praline cheesecakes

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6-8 mini cheesecakes servings Prep: 20 mins
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Cream cheese or creamed cottage cheese is the key ingredient in a good cheesecake.
This version is topped with praline and fresh plums. Use any other seasonal fruit if plums aren’t available.


By Food24 April 29 2019
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Ingredients (13)

crumb base
200 g tennis biscuits
100 g peanuts
125 ml butter — melted
FILLING
500 g cream cheese
250 ml yoghurt — plain
125 ml cream
125 ml sugar
2 eggs
3 eggs — just the yolks
5 ml vanilla — essence
to serve — to serve
1 peanut brittle — broken into pieces
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Method:

Preheat the oven to
150°C. Grease eight 10cm loose-bottom baking tins with non-stick  spray.

1. Crumb base: Put the biscuits and peanuts in the bowl of a food processor
and pulse until fine. Add the butter and pulse until well combined.

2. Spoon 30ml (2T)
of the crumbs into each mould and press onto the bottoms. Set aside until
needed.

3. Filling: Put the cheese,
yoghurt and cream in a large mixing bowl and beat with an electric beater until
smooth and well combined.

4. Add the sugar, eggs,
yolks and vanilla essence. Beat until well combined. Divide the filling among
the baking tins. Arrange on a baking sheet and bake for 35-40 minutes or until
the filling is set.

5. Allow the mini cheesecakes
to cool in the tins, turn out and chill in the fridge for at least an hour.

6. To serve: Decorate
the cheesecakes with the peanut brittle pieces and plum slices and serve.



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