Mini Apricot Cheesecakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 cup Digestive biscuit (finely crushed)
- 3 Tbsps butter (melted)
- ½ cup cream cheese
- ⅔ cup sugar
- 1 ½ Tbsps all-purpose flour
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup Sour cream
- ¼ cup cream (48% fat)
- For the topping
- 1 cup Apricot Jam
- 1 Tbsp Orange juice
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Stir together the biscuit crumbs and melted butter. Divide between the paper cases and press evenly into the bases. Bake for 5 minutes, then set aside to cool.
3.
Whisk together the cream cheese, sugar and flour until well blended.
4.
Whisk in the eggs one at a time until smooth.
5.
Stir in the vanilla, soured cream and cream and mix until just combined. Spoon on top of the cooled bases.
6.
Bake for about 20 minutes - the centres should wobble slightly. Cool, then cover loosely with cling film and chill for 2 hours.
7.
For the topping: heat the apricot jam in a small pan until just melted. Add the orange juice and cool for a few minutes then spoon on top of the cakes.
