White chocolate mini cheesecakes
Try these delicious white chocolate cheesecakes, perfect for little individual treats or 1 big spoil.
TOTAL TIME 1 hour (+ REFRIGERATION & COOLING) | MAKES 12
INGREDIENTS
- 300 g plain sweet biscuits
- 150 g butter, melted
- 180 ml thickened heavy cream
- 360 g white chocolate, chopped coarsely
- 1 kg cream cheese, softened
- 1½ cups caster sugar
- 3 eggs
- 1½ teaspoons vanilla bean paste
Frosted cranberries
- ½ cup white sugar
- 300 g frozen cranberries, thawed on a paper towel, and kept cold in the refrigerator
METHOD
PREHEAT oven to 150°C. Grease a 12-hole ¾-cup cheesecake pan with removable bases (or line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases).
PROCESS biscuits until fine. Add butter; process to combine. Place 2 tablespoons of crumb mixture into each pan hole, pressing down firmly over the bases. Refrigerate for 30 minutes.
STIR cream and chocolate together in a pot over low heat until smooth. Set aside and allow to cool.
BEAT cream cheese, sugar, eggs and paste with an electric mixer until smooth. Beat in white chocolate mixture. Place ½ cup of filling into each pan hole (mixture will reach the top of the pan); place the pan on an oven tray. Bake cheesecakes for 30 minutes or until almost set. Turn off the oven; cool cheesecakes in the oven with the door ajar.
REFRIGERATE cheesecakes for at least 1 hour.
Frosted cranberries
SPREAD sugar on a tray. Roll cranberries in sugar to lightly coat.
Serve
SERVE cheesecakes topped with frosted cranberries.
FOOD TEAM TIP: Frozen cranberries can be replaced with other tart or tangy fresh or frozen fruits; use cherries, raspberries, or pomegranate seeds for an equally festive look.
White chocolate mini cheesecakes
Ingredients
- 300 g plain sweet biscuits
- 150 g butter, melted
- 180 ml thickened heavy cream
- 360 g white chocolate, chopped coarsely
- 1 kg cream cheese, softened
- 1½ cups caster sugar
- 3 eggs
- 1½ teaspoons vanilla bean paste
- Frosted cranberries
- ½ cup white sugar
- 300 g frozen cranberries, thawed on a paper towel, kept cold in the refrigerator
Instructions
Preheat oven to 150°C. Grease a 12-hole ¾-cup cheesecake pan with removable bases (or line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases).
Process biscuits until fine. Add butter; process to combine. Place 2 tablespoons of crumb mixture into each pan hole, pressing down firmly over bases. Refrigerate for 30 minutes.
Stir cream and chocolate together in a pot over low heat until smooth. Set aside and allow to cool.
Beat cream cheese, sugar, eggs and paste with an electric mixer until smooth. Beat in white chocolate mixture. Place ½ cup of filling into each pan hole (mixture will reach the top of the pan); place pan on an oven tray. Bake cheesecakes for 30 minutes or until almost set. Turn off the oven; cool cheesecakes in the oven with the door ajar.
Refrigerate cheesecakes for at least 1 hour.
For the Frosted cranberries
Spread sugar on a tray. Roll cranberries in sugar to lightly coat.
To Serve
Serve cheesecakes topped with frosted cranberries.
Notes
FOOD TEAM TIP: Frozen cranberries can be replaced with other tart or tangy fresh or frozen fruits; use cherries, raspberries, or pomegranate seeds for an equally festive look.
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ALSO SEE: Burnt Basque Cheesecake
https://www.foodandhome.co.za/recipes/burnt-basque-cheesecake
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
