These mini cheesecakes are a great baking project to make with children but they taste rich and decadent enough to serve for a dinner party. To save time you can make the day before, store in the fridge and decorate before serving. The cheesecakes have enough structure to be removed from their cases, but the cases look so pretty you can keep them on if you wish!
(I find it easier to measure Greek yoghurt by weighing it, rather than spooning in and out of a measuring jug, which is why the amount is listed in grams instead of mililetres.)
Yield: 6 mini cheesecakes – double the mixture if you have a 12-hole pan
200g soft cheese
60g caster sugar
50g Greek yoghurt
50ml double cream
½ tsp vanilla extract
½ tbs plain flour
1 medium size free-range egg
5 digestive biscuits
30g butter, melted
Tala performance 6 cup muffin pan
Tala tablespoon measuring spoon
- Set the oven to 160 degrees Celsius fan (320 degrees Fahrenheit).
- If you have a food processor, whizz the digestive biscuits to fine crumbs before adding the melted butter and processing again. (If you don't have a food processor, place the biscuits in a plastic bag and bash the bag with a rolling pin.)
- the muffin pan with cases and divide the crumbs evenly between them. Pack down the crumbs as much as you can (I find the underside of a tala tablespoon measure works very well).
- In the mixing bowl, place all of the other ingredients - soft cheese, cream, yoghurt, vanilla, egg and flour – and whisk until smooth.
- Use a ladle to divide the mixture between the muffin cases, there should be just enough to fill nearly fill each case.
- Bake the cheesecakes for 25 minutes. They should not brown, but they should set with a little bit of a 'wobble'.
- Allow to cool on the side and then transfer to the fridge to chill completely.
- Decorate with your favourite chopped fruit, sweets, jams or spreads and serve dressed either in their decorative cases or naked if you prefer.