Print Comment

Classic New York baked mini cheesecakes

08 MARCH 2013

250g digestive biscuits
80g butter (melted)

400g Philadelphia cream cheese (full fat)
120g Castor Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour

Makes approx 12 mini cheesecakes
Mini foil dimensions: 6cm wide at base and 4cm high

1. Pre-heat the oven to 1300c.

2. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the melted butter. Press 25g of biscuit into mini foils and press into base with the back of a spoon.

3. Beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese/cream mix on a slow speed. Slowly mix in the remaining ingredients (vanilla, eggs, egg yolk) until mix is smooth.

4. Pour 90g of cheesecake mix into each foil. Bake for approx 25 minutes and then check, it should be set but slightly wobbly in the centre. Leave to cool. 

5. Once cool can be decorated as desired with fruits, chocolates, sprinkles etc….Serve as required. Store in the fridge and use within 2 days.


More on...

Add comment

Please type the characters that appear on the image in order to send your comment:

  • Please note, all comments are those of readers and do not represent the opinion of
  • reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic


Celebrity Chef Interviews

Most Read Stories

Recipe of the day