Mini Baked Vanilla Cheesecake with Strawberry Sauce

We had quite a few punnets of strawberries left over and had guest coming round. I wasn’t sure what to make but thought of making mini baked vanilla cheesecake with a strawberry sauce topping. I have made a few cheesecakes in my time, I do find them to be a very indulgent and very satisfying dessert, most people I know do like cheesecake but I know it’s not to everyones taste.

I used my recipe for the pistachio cheesecake I made to make this cheesecake, I really liked that recipe and my cheesecake worked well so I just tweaked it to fit this vanilla cheesecake. The cheesecakes turned out really well and the guests really liked it too, which I was pleased about. There was even enough for them to take home.

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Mini Baked Vanilla Cheesecake with Strawberry Sauce
Yields 12
An amazing mini baked vanilla cheesecake with a luxurious strawberry topping.
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
For the base
  1. 130g - digestive biscuits
  2. 40g - unsalted butter
  3. 1 tbsp - sugar
For the filling
  1. 375g - cream cheese at room temperature
  2. 125g - sour cream at room temperature
  3. 100g - caster sugar
  4. 2 - medium eggs at room temperature
  5. 2tsp - vanilla extract*
For the strawberry sauce
  1. 1 cup - strawberries sliced and cubed
  2. sugar to taste (try strawberries first and adjust accordingly)
  3. 1 tsp - lemon juice
For the base and cheesecake
  1. 1. Grease and line a 12 cup base tray.
  2. 2. In a microwavable bowl add the butter and cook for 1min or until butter is totally melted. Meanwhile break the biscuits down and in a food processor process until fine. Place in bowl with butter add the sugar and mix until combined.
  3. 3. Place over 11/2 tablespoons of the base mixture into the 12 cup pan. Then place in the fridge to cool whilst making the cheesecake mix.
  4. 4. Preheat the oven to 160°C. In a stand mixer or hand mixer add the cream cheese and sour cream and beat, add the sugar, vanilla extract and beat until combined. On low speed add the eggs, one at a time, scraping sides after each additions. Do not overmix. Transfer batter to the prepared pan and tins .
  5. 5. Bake for 20-25 minutes. Turn oven off and leave the oven door slightly ajar, let cheesecakes cool in the oven for 2 to 3 hours then place in the fridge to cool completely before serving.
For the strawberry sauce
  1. 1. Place all the ingredients in a saucepan and bring to the boil and then let it cook for about 20-30mins.
  2. 2. Leave to cool before placing on top of cheesecakes.
Notes
  1. *Please use really good vanilla extract here it will make such a difference.
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