Mini Cherry Bakewell Cheesecakes


  • 100g amaretti biscuits
  • 100g toasted almonds (for base and topping)
  • 50g butter
  • 500g cream cheese
  • 200g caster sugar
  • 3 tsp plain flour
  • 1 tsp vanilla extract
  • 150g sour cream
  • 2 eggs
  • Cherry jam
  • Icing sugar
  • Glacé cherries
  • Ziplock bag
  • Muffin cases
  • Muffin tin

1) Transfer the biscuits and almonds to a ziplock bag and crush them to crumbs with a rolling pin.
2) Transfer crumbs into a small bowl and stir in melted butter until completely covered.
3) Place muffin cases in muffin tin and add a few teaspoons of buttery biscuit into each case, pressing down firmly to make sure they’re combined.
4) Bake for 10 minutes at 180°C fan and leave to cool.
5) While the base is cooling, add the cream cheese, sugar, flour, vanilla extract, eggs and sour cream to a large bowl in that order, whisking together between each addition.
6) Add mixture to the baked biscuit bases, spooning a teaspoon of cherry jam in the middle and covering it with more cheesecake mixture.
7) Bake for a further 10 minutes at 180°C fan, then take out of the oven to sprinkle toasted almonds over the top. Reduce oven temp to 90°C fan and bake for 35 minutes.
8) Leave to chill overnight in the fridge, then serve with icing sugar and glacé cherries.

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