Our mini cheesecakes get big flavour from the honey filling and the spice-speckled crust.
Ingredients
- Melted butter, to grease
- 250g pkt plain sweet biscuits
- 1/2 teaspoon mixed spice
- 110g butter, melted
- 250g light cream cheese
- 125g (1/2 cup) sour cream
- 60ml (1/4 cup) honey
- 1 teaspoon vanilla essence
- 1 egg
- 125g punnet raspberries
- 3-4 teaspoons pure icing sugar
- 250g punnet small strawberries, hulled, thinly sliced
- Double cream, to serve
Method
- Step 1Preheat oven to 180°C. Brush six 2cm-deep, 12cm (base measurement) fluted tart tins, with removeable base, with melted butter. Process biscuits and mixed spice in a food processor until fine crumbs form. Add the butter and process to combine. Divide among prepared tins. Use the back of a teaspoon to press the biscuit mixture over the base and side of each tin. Place on a baking tray and place in the fridge for 10-15 minutes or until just firm.
- Step 2Use an electric beater to beat the cream cheese in a small bowl until smooth. Beat in the sour cream, honey and vanilla until well combined. Add egg and beat until smooth. Divide cream cheese mixture among tart cases and smooth the surfaces. Bake for 15-20 minutes or until just set. Transfer to a wire rack to cool. Place in fridge for 4 hours to chill.
- Step 3Blend the raspberries and icing sugar in a blender until smooth. Strain through a fine sieve into a jug to remove seeds. Discard the seeds.
- Step 4Divide tarts among plates. Top with strawberries. Serve with cream and coulis.
- High fibre
- High protein
Nutrition
2522 kj
Energy
42g
Fat Total
25g
Saturated Fat
3g
Fibre
9g
Protein
140mg
Cholesterol
397.14mg
Sodium
27g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: Bake the cheesecakes and make the coulis up to 2 days before serving. Store in separate airtight containers in the fridge.
- Author: Kerrie Ray
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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