Baked Mini Cheesecakes With A Butterscotch, Cream and Strawberry Topping

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• 1 pkt Marie Biscuits
• 80g butter(melted)
• 2 Eggs
• 2 tsp Vanilla essence
• ⅞ cup Castor sugar (a little less than a cup)
• 2 tubs cream cheese(230g)
• 2 Tblsp lemon juice
• 1 tub(250ml) fresh cream
• 2 heaped Tblsp cake flour


Crushed the biscuits & add the melted butter + Mix well then spoon into a mini cheesecake pan that has the loose bottom(spray it well with spray & cook first) press it down with something heavy(I use a pestle of a mortar & pestle) + Beat Eggs + Add the Castor sugar & beat well
On a seperate bowl beat the cream cheese until smooth + Add the fresh cream, lemon juice & vanilla essence & beat a minute
Add it to the egg mixture with the flour & mix + Pour mixture Into the mould right to the top + Bake @170°C for 10 minutes
Then turn down the heat to 160°C & bake a further 20 minutes + Remove it from the oven & remove it once its completely cooled down by pushing the cake up from the bottom. The loose bottom will come off easy + Leave it in the fridge for a few hours or overnight, packing it flat in a container with a lid

To Decorate: Pour some Butterscotch topping on top + Pipe some fresh cream + Place a ¼ Strawberry in the centre + Sprinkle Some nuts if you prefer + Then drizzle some melted milk & milkybar chocolate

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