Mini Cheese Cakes
Bialik College Kitchen Garden Program
Equipment:
Ingredients:
metric measuring scales scales mix master spatula muffin trays saucepan food processor juicer
200g digestive biscuits 100g butter, melted 600g cream cheese, at room temperature 150g castor sugar 3 large eggs 3 large egg yolks 1 ½ tablespoons vanilla extract 1 ½ tablespoons lemon juice topping: 145ml sour cream 1 tablespoon caster sugar ½ teaspoon vanilla extract
Method: 1. Preheat oven to 180C. 2. Process the biscuits until they are like crumbs, using a food processor. 3. Melt the butter and mix with the crumbs. Line the base of the muffin trays with muffin cases. 4. Place a tablespoon of the biscuit mixture onto the bottom of the muffin cases and press down. Then put the tray into the fridge to set. 5. Meanwhile, using the mix master, beat the cream cheese until it is smooth, then add the sugar. 6. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice.
7. Place spoonfuls of mixture on top of the biscuit base and put into the oven. 8. Bake for 20 minutes approx. or until set. 9. Make topping, by combining all ingredients. 10.Once cakes are completely cooled, place topping on and serve.
Mini Cheese Cakes Bialik College Kitchen Garden Program