A couple of nights ago, at about 9pm I decided I wanted to bake a cheesecake for my 25th birthday which was yesterday . A bit ambitions considering I didn't have all the ingredients and it was going to take hours. However, ludicrous challenges and deadlines seem to suit me well so off to the shops I went.
It wasn't until I got home and went to grease my pan when I realised my spring form pan is actually my mothers and I don't live with her anymore. Duh. So i decided to make mini cheesecakes in the muffin tray.
The recipe was a combination of two, one I found in a magazine which i'd already started and one for mini cheesecakes from Exclusively Food.
Here is the variation recepie I ended up with.
For the base:
Half a packet of morning coffee biscuts, crushed;
100 g butter, melted;
For the Filling:
500g (2tubs) cream cheese (coles smart buy spreadable);
2/3 cup sour cream;
zest and juice of 1 lemon;
1/2 cup caster sugar;
2 eggs, .
Preheat oven to 180 degrees celcius. In food processer crush biscuts. When butter is melted add to the food processer with the biscuts and blend together.
Line muffin tray with patty cases. Add a heaped teaspoon of the base mixture to each patty case. Press down. I used the bottom of my babushka measuring cups to press the base into patty pans.
Using my Mixmaster I blended the cream chease till soft. Add the sour cream, sugar, lemon zest and juice and mix together. Add eggs one at a time and mix till combined.
Pour filling mixture into each patty case and bake for 20 minutes. Once bakec cool in pan for 30 minutes. Chill over night and remove from patty cases to serve. Serve with whipped cream, fresh fruit and raspberry coulis.