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Mini praline cheesecakes


mini cheesecakes

Ingredients 14
Servings 6-8 mini cheesecakes
Time 20 min

Ingredients

  • CRUMB BASE
  • 200
    g
    Tennis biscuits
  • 100
    g
    peanuts
  • 125
    ml
    butter, melted
  • FILLING
  • 500
    g
    cream cheese
  • 250
    ml
    plain yoghurt
  • 125
    ml
    cream
  • 125
    ml
    sugar
  • 2
    eggs
  • 3
    egg yolks
  • 5
    ml
    vanilla essence
  • TO SERVE
  • 1
    slab peanut brittle, broken into pieces
 

Method

Baking: 40 min / Chilling: 1 hour
 

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.

 

Read more on: cheesecake
 

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