Honey and Raspberry Mini Cheesecakes
Ingredients
- 250 gm digestive biscuits
- 60 gm butter, melted
- 500 gm cream cheese, at room temperature
- ¼ cup caster sugar
- ½ cup (150 gm) honey, plus extra to serve
- ¼ tsp salt
- 3 eggs, at room temperature
- ½ cup (120 gm) sour cream
- 200 gm raspberries, plus 100g extra fresh raspberries to serve
Method
- Preheat oven to 130°C Fan.
- Line two 6-hole muffin trays with paper cases. Place biscuits in a food processor and process until fine crumbs form, add butter and process to combine. Press crumb mixture evenly over the base of the holes, pressing down firmly, and refrigerate for 20 minutes.
- Meanwhile, in the bowl of an electric mixer, beat cream cheese, sugar, honey and salt until smooth, add eggs one at a time until well combined; add sour cream and beat until smooth.
- Pour mixture into prepared tins and divide raspberries into each cheesecake. Bake for 25 minutes until just set then refrigerate to cool completely. Remove paper cases and transfer to serving platter, drizzle with extra honey and top with extra fresh raspberries.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
