Blueberry cupcake sized cheesecakes
There was a family gathering at our house yesterday so mum told me to make something and cheesecakes they were! It was my first time making it and I’m fairly happy with it. I’m not a fan with cheese but cream cheese is fine.
Recipe adapted from http://annies-eats.com
Makes roughly 20
Preheat oven at 170 degrees C, line cupcake pans with paper liners.
1 and a half cups of Marie biscuits crumbs
4 tbs melted butter
3 tbs sugar
Combine the biscuit crumbs, butter and sugar in a bowl until well blended and moist. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
500 grams of cream cheese
3/4 cup of caster sugar
pinch of salt
1 tsp vanilla essence
2 large eggs, room temperature
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
Too assemble spoon the cheesecake batter over the crust in each cupcake liner, 3/4 full and simply add blueberries or put the blueberries on the crust first then spoon the mixture on top.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.