I have been looking for this mini-cheesecake recipe all over the place, until I finally realized I had it in the draft section of the blog, waiting for a long overdue post to be written. What I like about this recipe is the use of vanilla extract. From my experience, I make about 7 full mini-cheesecakes with it.
In the mean time, I had to use this other recipe, which is also good (and similar). It makes smaller cakes, since with the recommended amounts you can only fill the cups about halfway:
I serve the cheesecakes with a fruit sauce made of 1/2 lb fresh fruits (frozen can also be used), 1/2 cup sugar and the juice of 1/2 a lemon, blended together. For added fun, I tried to top that with a pyramid of fresh fruits:
To be perfectly honest, it looks nice, but it is hard to make the fruits hold steady for long enough to take the picture!
Here are the (French) ingredients I used for my last batch of 12 mini-cheesecakes:
- 1 cup speculoos biscuits, crushed
- 1/4 cup sugar
- 40 grams butter, melted
Use a glass to pack at the bottom of the cup.
- 2 (150 g.) packages of Philadelphia cream cheese, softened
- 1 petit suisse
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup sugar
Bake 15 minutes at T6 or 180 C