- SPRINKLE: biscuit crumbs onto bottoms of 12 paper-line mini cheesecake pans or paper lined muffin cups. Beat cream cheese spread, cottage cheese, sugar and vanilla in medium bowl with mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon into prepared pans.
- BAKE: 30 mins or until centres are almost set. Cool completely. Refrigerate 3 hours. Remove cheesecake from pans just before serving, discard paper liners (if used). Place cheesecake on serving plate.
- MICROWAVE: Jam in microwaveable bowl on high 25 sec. or just until warmed. Spoon over cheesecakes.
Saturday, December 22, 2012
Christmas Baking: Day 6 - Mini Raspberry Cheesecakes
Prep Time: 10 mins. Total Time 4hrs (incl. refrigeration) Makes: 12 servings. 1 mini cheesecake (43g each.
4 Peek Freans Lifestyle Selection Shortcake Biscuits, crushed
1 pkg (250g) Phildelphia Light Brick Cream Cheese Spread, softened
1 cup low-fat-cottage cheese
2 Tbsp. sugar
1/4 tsp vanilla
1/4 cup light sour cream
1 tsp cornstarch
2 Tbsp. Raspberry jam