Mini Vanilla Cheesecakes with Raspberry Topping
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 160 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Mini Vanilla Cheesecakes with Raspberry Topping
Ingredients
Instructions
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Preheat the oven to 160°C.
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Crush the digestive biscuits and mix with melted butter.
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Press the biscuit mixture into the base of a lined muffin tin.
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In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
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Add the eggs one at a time, beating well after each addition.
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Stir in the flour.
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Pour the cream cheese mixture over the biscuit base.
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Bake in the preheated oven for 20 minutes.
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Remove from the oven and let it cool in the tin for 10 minutes.
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Transfer to a wire rack and let it cool completely.
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Once cooled, top each mini cheesecake with a spoonful of raspberry jam.
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Garnish with fresh raspberries.
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Chill in the refrigerator for at least 2 hours.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
