the Breville Test Kitchen

Mini Cheesecakes

Name: Mini Cheesecakes
Cook time: 1500 s
Total time: 57000 s
Yield: Serves 4
Ingredients: 120 g plain sweet biscuits - broken into pieces; 50 g unsalted butter - melted; 500 g cream cheese - chopped, at room temperature; ¾ cup (150 g) caster sugar; 1 tsp vanilla extract; 2 large eggs - at room temperature; 1 cup (240 ml) thickened cream - whipped; 125 g raspberries; Icing sugar - to dust

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 a 'bring-a-plate', easy for a dinner gathering and a winner for the office party.

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15 hrs 50 mins total time

25 mins active time

Easy

Serves 4

Ingredients

Measurements:

120 g plain sweet biscuits
broken into pieces
50 g unsalted butter
melted
500 g cream cheese
chopped, at room temperature
¾ cup (150 g) caster sugar
1 tsp vanilla extract
2 large eggs
at room temperature

To serve

1 cup (240 ml) thickened cream
whipped
125 g raspberries
Icing sugar
to dust

Instructions

1
Preheat the oven to 170°C. Grease four, 10cm springform pans. Line the bases with baking paper.
2
Place the biscuits in a food processor, and process to form crumbs. Add the melted butter and process to combine.
3
Divide the biscuit mixture evenly between the prepared pans. Using the back of a spoon, press the biscuit mixture over the base of the pans. Refrigerate until required.
4
Assemble the mixer using the mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Slowly turn the mixer to Cream/Beat setting and beat for 2 minutes, or until smooth. Turn the dial to Knead/Light Mix and add the eggs, one at a time, beating well after each addition.
5
Pour the cream cheese mixture over the biscuit bases.
6
Bake for 20-25 minutes, or until just set.
7
Remove the cheesecakes from the oven and stand at room temperature until cool. Refrigerate overnight.
8
Top with whipped cream and raspberries. Serve dusted with icing sugar.