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  • Sarah L Samuels

Mini Baked Blackcurrant Cheesecakes

I love baked cheesecake and I was given some lovely ripe blackcurrants from a neighbour so I decided to make these mini versions.


They are really easy to make and you could use lots of different types of fruit if you don't have blackcurrants available.



These mini versions are great for after a barbecue or for a dinner party as you can make them the day before and serve when you need them.



You can serve them as they are with a sprinkling of icing sugar, with cream or even some ice-cream.




Crush the biscuits in a food processor or in a bag and use a rolling pin to crush the biscuits.



Place the crushed biscuits in a medium sized bowl and add the melted butter and mix.




Put a heaped tablespoon of the biscuit mixture in the base of each muffin case.



Then press down until flat with a spoon or as I used a small rolling pin.



Place in the fridge while you make the filling.



Pre-heat the oven to 160 degrees centigrade (140 fan).


In a stand mixer beat the cream cheese, sour cream and caster sugar until smooth.



Add the eggs gradually and mix until combined.




Take the bases out of the fridge and divide the mixture evenly between the 12 cases.




Sprinkle the Blackcurrants on the top.




Bake in the pre-heated oven for 20 minutes.



Leave to cool in the tin.


When cool place in the fridge for at least 4 hours or overnight.


Remove from the muffin liners to serve.




Mini Baked Blackcurrant Cheesecakes


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 20 minutes


Ingredients:


Base:

150g Digestive biscuits

75g Melted unsalted butter


Filling:

330g Full fat cream cheese

100g Sour cream

75g Caster sugar

2 Large eggs


75g Fresh Blackcurrants



Method:

  1. Line a 12 hole muffin tin with paper muffin cases.

  2. Crush the biscuits in a food processor or in a bag and use a rolling pin to crush the biscuits.

  3. Place the crushed biscuits in a medium sized bowl and add the melted butter and mix.

  4. Put a heaped tablespoon of the biscuit mixture in the base of each muffin case and press down until flat.

  5. Place in the fridge while you make the filling.

  6. Pre-heat the oven to 160 degrees centigrade (140 fan).

  7. In a stand mixer beat the cream cheese, sour cream and caster sugar until smooth.

  8. Add the eggs gradually and mix until combined.

  9. Take the bases out of the fridge and divide the mixture evenly between the 12 cases.

  10. Sprinkle the Blackcurrants on the top.

  11. Bake in the pre-heated oven for 20 minutes.

  12. Leave to cool in the tin.

  13. When cool place in the fridge for at least 4 hours or overnight.

  14. Remove from the muffin liners to serve.






Sarah's extra slice.......


You can make these mini cheesecakes with lots of different fruit such as blueberries or raspberries.


The muffin liners & tin I used was



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