the Breville Test Kitchen
Mini Cheesecakes
the Bakery Chef™
15 hrs 50 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
4¼ oz Nilla wafer cookiesbroken into pieces
1¾ oz unsalted buttermelted
17½ oz cream cheeseat room temperature, chopped
¾ cup (5¼ oz) superfine sugar
1 tsp pure vanilla extract
2 large eggsat room temperature
To serve
1 cup (8 fl oz) heavy creamwhipped
4 oz raspberries
Powdered sugarto dust
Instructions
- 1
Preheat the oven to 325°F. Grease four, 4-inch springform pans. Line the bases with parchment paper.
- 2
Place the cookies in a food processor, and process to form crumbs. Add the melted butter and process to combine.
- 3
Divide the cookie mixture evenly between the prepared pans. Using the back of a spoon, press the cookie mixture over the base of the pans. Refrigerate until required.
- 4
Assemble the mixer using the glass bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 2 minutes, or until smooth. Turn the dial to LIGHT MIXING and add the eggs, one at a time, beating well after each addition.
- 5
Pour the cream cheese mixture over the cookie bases.
- 6
Bake for 20-25 minutes, or until just set.
- 7
Remove the cheesecakes from oven and stand at room temperature until cool. Refrigerate overnight.
- 8
Top with whipped cream and raspberries. Serve dusted with powdered sugar.
