David Gillespie - mini cheesecakes

27 Jan 2011 3:16 AM

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Message # 508341

Deleted user

Made this for dessert as a test run for a birthday afternoon tea for Saturday... and they were fantastic!!

Biscuits
100g Arnots Lattice biscuits
70g butter , melted (the recipe calls for 50g but I found it wasn't enough)

Cheesecake
125g creamcheese
125g cottage cheese
125g natural yoghurt
1/3 cup dextrose
1 egg
1 teaspoon vanilla

Method
Preheat oven 160 degrees, grease a 12 muffin tin. In a food processor blend biscuits until fine crumbs, add melted butter and blend until combined. Distribute the mixture evenly over the 12 muffin holes. Press the biscuit base into the tin, bake for about 8 minutes until lightly golden brown. Wash the food processor and mix the cheesecake ingredients. Pour the cheesecake over the bases (you don't want too much filling in each). Bake for around 20 minutes until the cheesecake is set but still a little wobbly in the centre. Turn oven off and let the cheesecake cool in oven (this will prevent the cheesecake cracking). Put cheesecakes in the fridge to set, then run a knife along the outside of each cheesecake and take it out of the tins. I served it with blueberries and strawberries and tinned cream. My daughter said they were really yummy! I worked out that each cheesecake has less then 1g of fructose (only .5g).

31 Jan 2011 5:28 PM

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Reply # 512907 on 508341

Deleted user

Sounds yummy.
Interesting to make the crumb base with lattice biscuits. I'd given up on bisc crumb bases :) My mother used to makea slice years ago that had lattice biscuits in a layer in a tin, a sweet filling, then more biscuits on top and set in fridge - served like vanilla slices. I must find the recipe and see if the filling could be adapted.
I'm currently playing with zucchini cake recipes - and eating far too many test subjects LOL

31 Jan 2011 7:45 PM

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Reply # 512981 on 508341

Deleted user

The best biscuit bases I've made is with my own home made biscuits. I'd love to try a baked french vanilla cheese cake with those macademia nut biscuits from the Quit Plan book. Someone has also suggested Sao's as well, you can brush with rice malt syrup, or I'd just add dextrose to the crumbs if making a biscuit base. If you want chocolate then put in a food processor, saos, add some dextrose and add a few spoonsfuls of cocoa. I'm determined to find a sugar free version of nearly every recipe :) lol

01 Feb 2011 1:01 AM

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Reply # 513104 on 508341

Deleted user

Do you mean you make the biscuits and crush up for base?

Why not just make and press into tin or pie plate then you can use it just like a bought pastry shell.

01 Feb 2011 1:20 AM

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Reply # 513107 on 508341

Deleted user

A quick way yes you can do that although the texture is not quite the same as a biscuit base but it depends the sort of guests you are serving it too. For fancy dinners I've done my own biscuits (it really does turn out well), but if you having it for a general afternoon tea or a dessert then i'd make up the biscuits and use the dough as the base.

10 Feb 2011 3:24 PM

Quote

Reply # 520121 on 512907

Deleted user

Minuet S wrote: Sounds yummy.
Interesting to make the crumb base with lattice biscuits. I'd given up on bisc crumb bases :) My mother used to makea slice years ago that had lattice biscuits in a layer in a tin, a sweet filling, then more biscuits on top and set in fridge - served like vanilla slices. I must find the recipe and see if the filling could be adapted.
I'm currently playing with zucchini cake recipes - and eating far too many test subjects LOL

The Vanilla Slice recipe is on the Lattice Biscuit packet I bought recently. I made a batch and like you describe and dusted them lightly with icing sugar. I was going to try a dextrose version next and dust with the dextrose just before serving