Mini Apricot Cheesecakes
(0 votes)
(0 votes)
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
