Shopping list
1 packet amaretti biscuits
45 g melted butter
300g cream cheese, plain
1 tablespoon flour
90g caster sugar
1 teaspoon vanilla extract
1 free-range organic egg + 1 yolk
45g cream fraiche
125g raspberries
icing sugar
The mini-cheesecakes with raspberries are fun to make and really delicious. We feel another teaparty coming on soon!
How to make mini-cheesecakes with raspberries
Preheat the oven to 180°C
Wash the raspberries then drain very well.
Crumble the biscuits in a zip-lock bag.
Melt the butter and stir in the biscuit crumbs.
Let the biscuit crumbs cool completely, meanwhile make the filling.
Spoon the cream cheese into a bowl, whisk until smooth and soft.
Add the flour, sugar and creme fraiche and keep mixing.
Add the vanilla then whisk it in.
Whisk in the egg and egg yolk until it's combined and fluffy.
Put the filling in the refrigerator and continue with the bases
Spoon some cookie-mixture into the paper cases in the baking tin.
Press the crumbs in tight, until you have a firm bottom layer.
Put raspberries on each bottom and flatten them, keep a few raspberries aside.
Pour the filling into the cases until just below the rim.
Slide the baking tin in the middle of the oven.
Bake the mini-cheesecakes for 15 to 20 minutes.
The filling shoul be set but still wobbly in the middle.
Peel the mini cupcakes out of the paper cases and put them on a plate.
Dust the cakes light with icing sugar and decorate with a raspberry.