Baking with Mrs Bouw: Mini Baked Cheesecakes with Cranberry Sauce!
Wednesday, November 13, 2013
Last night I enjoyed yet another of my monthly cooking club/ladies dinners! This months host, a friend of mine and fellow Mummy who was born and bred in California, jumped at the chance to select 'Thanks Giving' as our theme! I decided to change up and old recipe of mine (mini baked cheesecakes) and do a twist on my usual strawberry topping by substituting with a cranberry sauce. I had never cooked with cranberries and despite thinking the topping might be a little too tart, they turned out perfectly and were a hit with the ladies! Not only is this recipe easy peasie but it can be prepared well in advance (I baked my cheesecakes the day before and the sauce the afternoon of the dinner), these babies can hold their own on a plate at any dinner party :) Oh and if cranberries aren't your cup of tea you can alway replace with your choice of fruit/topping!
Mini Baked Cheesecakes with Cranberry Sauce
200g Digestive biscuits.
100g butter, melted
2 teaspoons caster sugar
1 teaspoon cinnamon
250g cream cheese, softened
1/3 cup caster sugar
1 large egg
100ml thickened cream
300 grams fresh cranberries (I found mine in the frozen section of a specialty grocer)
1 cup fresh orange juice
1 cup caster sugar
1/2 teaspoon vanilla essence
- Preheat oven to 180° C (160° C fan-forced).
- Line 12 holes of a muffin pan with patty cases. I used normal paper patty cases that measure 5cm across the base and 8cm across the top. I wouldn’t use up your pretty cases for this recipe as the cakes are not served in them.
- Finely crush biscuits in a food processor or blender. Tip the crushed biscuits into a bowl and then stir in the melted butter.
- Divide the biscuit mixture evenly amongst the patty cases and firmly press mixture down with the back of a teaspoon until even and smooth. Set aside whilst making the filling.
- Beat the cream cheese and caster sugar in an electric mixer. Once the mixture is smooth and creamy, add the egg and beat until combined. Finally, add the cream and beat until well combined.
Divide mixture evenly among cases.
- Bake cheesecakes for 25 minutes. Remove from oven and allow to cool in the pan for 30 minutes.
- Once cooled, remove cheesecakes from pan, place in an airtight container and refrigerate.
- In a medium sized saucepan, dissolve the sugar and orange juice over medium heat.
- Stir in the cranberries and vanilla essence and cook until cranberries begin to pop (open up), about 10 minutes.
- Remove from heat and place in a bowl. Cranberry sauce will thicken as it cools.
- Immediately before serving, top refrigerated cheesecakes with the cooled cranberry sauce.