Mini Basque Cheesecakes

Cook Time 1 hour 45 minutes (including cooling time)

Servings 12


700g cream cheese, at room temperature

5 free-range eggs

320g caster sugar

350ml double thick cream

2 tbsp plain flour

30ml amaretto or Frangelico liqueur

For the cherry compote

1 cup frozen cherries defrosted

½ cup caster sugar

½ lemon, juiced


Preheat the oven to 180° fan-forced. Grease and line a 12-whole texan muffin tin with paper muffin casings.

In a large bowl using an electric mixer beat the cream cheese until smooth and creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in sugar, then cream, then sift the flour over and beat until smooth. Gently fold through liqueur until well combined.

Pour batter into the prepared casings and tap the pan gently on a flat surface to remove any air bubbles.

Bake for 35-40 minutes or until the top is dark brown and the cheesecakes are set with a slight wobble in the centre (and a skewer inserted into the centre comes out clean). Remove from the oven and set aside to cool completely before chilling in the fridge.

To make the cherry compote, add cherries, sugar and lemon juice to a pan and bring to the boil. Cook for 8-10 minutes until it’s broken down a little and sticky. Remove and cool.


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