Who doesn´t like mini desserts ?
Last Sunday I made this pretty little cheesecakes… I had no plans to bake anything, just relax. But as my husband offered to prepare dinner, I thought I would put myself in charge of preparing dessert…It must have been the arrival of SEPTEMBER that always gives me a lot of energy… yes, I know…end of holidays … back to the routine…but days are far more peaceful in September and we can enjoy our garden as it´s not as hot.
So thats what we did last sunday, enjoying our time with these wonderful MINI CHEESECAKES WITH CARAMELIZED SUMMER FRUITS. They are so good that I´m thinking of doing them again for a barbecue with friends next weekend.
Perfect for a party with friends!
These mini Individual cheesecakes are perfect for any occasion and much easier to serve than one big one. Nothing has to be cut or served. They are so Smooth and creamy… so good that you will have more than just the one.
They are a perfect dessert that you can prep ahead. They are pretty easy to make, and not only easier than making a whole cheesecake, they also take half the time to prepare. Its ideal, especially when your short of time, and you need a cheesecake quickly. Once the cheesecakes are cooled they can chill in the fridge.
GET CREATIVE WITH THE TOPPINGS.
The topping options are endless. You can adjust them throughout the year, using whatever fruits are in season. For example, now that autumn is around the corner, these little cheesecakes would be delicious with caramelised apples or pears… but also with salted caramel, lemon curd, jam…, chocolate… be creative!
Smooth and creamy cheesecake filling!
- FOR THE CRUST
- 135 gr finely crushed Digestive biscuits
- 40 gr melted butter
- 400 gr cream cheese (philadelphia), room temperature
- 75 gr sour cream, at room temperature
- 75 gr whole cream , at room temperature
- 100 gr sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbsp vanillapudding-powder ( or cornstarch)
- FOR THE FRUITS
- Mixture of stone fruits halved or quartered. I have used 2 small peaches,2 plums, handful raspberries-blackberries, and some grapes.
- 1 tbsp honey
- 2-3 tbsp dessert wine
- 1 tsp vainilla extract
- 6-8 tsp apricot jam
- MAKE THE CRUST
- Heat oven to 160ºC and line a 12-count muffin tin with 12 muffin liners.
- Combine the Digestive crumbs and melted butter in a mixing bowl. Evenly distribute the mixture between the 12 cavities and press each one down firmly into an even layer.
- Bake the crust for 5 minutes, remove from the oven and set aside to cool.
- MAKE THE FILLING
- First, make sure your ingredients for the filling are at room temperature.
- In a large bowl, mix the cream cheese, sugar and pudding-powder(or cornstarch) until smooth and combined. (use low speed to keep less air from getting into the batter).
- Add the sour cream, whole cream and vanilla extract and beat on low speed until combined.
- Add the eggs one at a time, beating slowly until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the muffin tin
- Bake between 15-20 minutes, then turn the oven off and leave the cheesecakes inside for 10 minutes. Remove from the oven and allow them to cool to room temperature.
- Chill in the fridge for at least 2 hours, or overnight.
- BAKE THE FRUITS
- Heat oven to 180ºC, Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 minutes, until fruits starts to caramelise.Add the berries and cook for another 2-3 minutes. Leave to cool.
- When we are ready to serve, place the cheesecakes on a platter, top each one with a small teaspoon of jam and some of the fruits, drizzling over any juice from the tin.
*Put the biscuits in a food bag and crush to fine crumbs. You can also use a food processor.
*Mix them with melted butter, just make sure you mix well and get all those crumbs well coated.
*Spoon evenly into the lined muffin holes.
*Press to compact.
*Make sure all the ingredients for the cream cheese filling are at room temperature to avoid lumps.
It is also important to beat the cheesecake filling at low speed to reduce the amount of air incorporated into the batter.
I like to use this vanilla pudding-powder instead of cornstarch . In the picture above I show you the brand of pudding-powder that I use.
*Divide the filling between the 12 liners, they should be almost full.
*Allow cheesecakes to cool at room temperature, then transfer to the refrigerator and chill for at least 2 hours. They will slightly sink in the middle.