Mini-cheesecakes

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 initially thought they were annoyingly tiny, but in the end, it makes for a small dessert that goes well with a big meal, and can also be used as the centerpiece for a café  gourmand. 

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:

(for crust)

- 1 cup speculoos biscuits, crushed
- 1/4 cup sugar
- 40 grams butter, melted

Use a glass to pack at the bottom of the cup.

(for filling)

- 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