I like to use extract rather than imitation essence which is, well, fake. ![]() Yup, been there, done that! To quickly bring eggs to room temperature, just submerge in warm water for 5 minutes. This way they will incorporate more easily into the batter and you won’t run the risk of curdling the mixture. Make sure the eggs are at room temperature and not fridge-cold. Without this, the filling sets a bit too flabby and loose.Įggs – This is our binding agent for the filling that holds everything together. This means your mixture will be more aerated which will lead to some surface bubbles on the cheesecake (not the end of the world though, as we cover it with cream!).įlour – Just a bit, to provide a bit of stability to the filling and make it set. Regular sugar will work too but will require more beating to dissolve. Sugar – It’s best to use caster sugar / superfine sugar as the grains are smaller so they will dissolve more easily into the filling mixture. You can probably get away with low fat but I haven’t tried it. This is a “secret ingredient” I use to make cheesecakes luscious but not overly rich. Sour cream – This might sound strange but sour cream lightens the cheesecake filling so it’s not as dense. It’s all in or make something else, I say! Use the block sort not the creamy spreadable tub kind, which tends to be softer.įull fat cream cheese is essential here! Low fat cream cheese won’t set as well and doesn’t have the same flavour. The key to a creamy smooth cheesecake filling is to ensure the cold ingredients are at room temperature.Ĭream cheese – The primary ingredient in cheesecake! I have always used Philadelphia cream cheese which is the best known cream cheese brand. We don’t need much.Ĭinnamon – Optional, but I like the extra touch of flavour it brings to the biscuit base. – Any other plain sweet biscuits: Just make the biscuit base as written and add a bit of extra butter if needed to achieve the “wet sand” texture you need.īutter – To add flavour and fat to the base, and as a binding so the biscuit crumbs coalesce into a solid base However this is easily countered with some extra butter. ![]() – Arnott’s Marie crackers: I use these for large cheesecakes but I found the base a bit dry when I made these mini cheesecakes. – Graham crackers: Very similar in both flavour and texture to Digestives. They are firm but have a crumbly texture so they form crumbs easily, and are not as dry as other plain sweet biscuits. These are a popular biscuit in the UK but also common in Australian grocery stores these days. ![]() ![]() The biscuit baseīiscuits – My biscuit of choice for mini cheesecakes is digestive biscuits, for flavour and for the texture. Here’s what you need to make mini cheesecakes. You can literally eat these with your hands like cupcakes.Īnd they are just adorable! What you need for mini cheesecakes My tick boxes are for something low-risk, make-ahead, pretty, easy to transport and a guaranteed crowd pleaser.Įnter this year’s dessert to the rescue: Mini Cheesecakes! They’re easier to make than one large cheesecake (which are kind of fragile), with the convenience of side-stepping all the hassles of slicing and doling out with plates and cutlery. If I have the time and really want to make a splash, I’ll go for a big statement piece like the famous Pavlova Christmas Tree or Never-Ending Meringue Tart, the latter aptly named because you can make it as impressively loooong as you want (4 metres / 12 feet is my record to date!) Pavlova Christmas Tree Never Ending Meringue Tartīut when I know I’ll be pressed for time – and the holiday season this year will be such a year – I’m always thinking what I can cook up for post-feast sweets that will still make an impact but without the stress. When it comes to party season, my dessert game plan is pretty predictable and heads in one of two directions. Are you already visualising everybody’s gushing reaction when you turn up at your next gathering with a platter of these petite treats? Mini cheesecakes These adorable mini cheesecakes are made in a muffin tin! Easier to make than one large cheesecake, they’re pretty as a picture and a lot less messy to serve.
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