Easy Mini Cheesecakes with a Strawberry Topping

Cheesecake is one of our favorite desserts at home. My last couple of birthday cakes have been cheesecakes. That alone should tell you how much I love it. But do you know whats even better than a cheesecake? Little mini cheesecakes, of course. Jokes aside, these are the perfect option for a party or even for the family. You can make them a day ahead of the party and keep them refrigerated. They are easy to serve and could serve to help portion control too. And they are super delicious as well. Now that’s a dessert that ticks all the boxes for me.





Easy Mini Cheesecakes with a Strawberry Topping
Makes 8 mini cheesecakes

For the base – 
120g Digestive biscuits
30g butter

For the cheesecake – 
250g cream cheese
1/3 cup caster sugar
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla extract (or vanilla bean paste)
100g double cream
2 eggs
A tiny pinch of salt

For the topping –
1/2 cup strawberry jam
Fresh strawberries

For the base


Melt the butter and keep aside.


Blitz the biscuits in a food processor till you get a coarse crumb texture. Add the melted butter and blitz again to combine. This should now resemble wet sand.

For the filling – 


Beat the cream cheese till its creamy.

Add the sugar and and mix till it is well combined.

Add the eggs, one at a time, beating well after each addition.

Now add the lemon zest, lemon juice, vanilla and salt and mix till combined.

Lastly, add the cream and mix till it has incorporated with the rest of the ingredients.

To assemble – 


Preheat the oven to 180 degrees C.

Line a cupcake tray with paper cases.

Place about 1 tbsp. or so of the biscuit crumb in each case. Using the back of a spoon, pack it down and flatten it.

Top it with the cheesecake filling about 2/3 of the way.

Bake for 15-17 minutes or till the outside has set and the middle still has a little jiggle to it. (You may find some of them puff up a bit or develop a little crack. That is fine.)

Take it out of the oven and let it cool down completely.

Warm the jam over some medium heat, just to loosen it a bit. You don’t need to simmer or boil it. This took me about a minute.

Spoon a little jam over each of the mini cheesecakes.

Top with some fresh berries.

Refrigerate for 2-4 hours to set. You can leave it to set overnight as well.

Enjoy!!!

The best Baked Cheesecake ever

Those of you who follow my blog posts will know that my recipe titles which are normally my post titles usually never make lofty claims. This time it just had to be done. I believe, yes, truly believe that I have come across the best cheesecake recipe.

Let’s go back to where it all began, shall we! My husband and I were sitting one evening and watching the latest season of Masterchef Australia (one of my favourite food shows) and it happened to be a Masterclass episode. I’m so stoked they brought back the Masterclass episodes this year. I felt quite cheated out of them last year. Anyway, Matt Preston was making a baked cheesecake. We love cheesecake in our house. So we were very keen to check this masterclass out. Long story short, we loved the way his cheesecake turned out and decided that we would try it sometime soon.

Now I didn’t know how soon “soon” would actually be. I figured it would be a while before I got a chance to make one of them. Turned out, my husband had other plans. The following Saturday while I was at work (yes, unfortunately I do work some weekends), he actually went to the shops and picked out all the ingredients for the cake and had it prepped by the time I got home from work. We popped it in to bake and then in the fridge to set. After dinner that day we were both anxious to see how it turned out. It was HEAVENLY. Soft, creamy, beautifully flavoured with a fantastic crust. We we both very, very pleased with the way this cheesecake turned out and I can happily say that this will now be my go-to recipe for a baked Cheesecake. Thank you Matt Preston! and thank you Masterchef Australia!

Baked Cheesecake


For the base – 
1 packet of Granita biscuits (250g pack) (if you can’t find Granita biscuits, you can use Digestive biscuits instead)
60g sugar
75 g butter, melted

For the filling – 
750g cream cheese, at room temperature
230g or 1 cup caster sugar
4 eggs
2 1/2 tbsp lemon juice
1 tsp lemon
1 tsp vanilla extract
A pinch of salt
300ml double cream

Preheat the oven to 175ºC.

Line a 23cm spring form cake tin with baking paper.

Double wrap the outside of the cake tin with extra wide aluminium foil. This is to make the tin water tight to ensure that water from the little water bath you will create for the cake, doesn’t seep into the cake.

For the base, blitz the biscuits in a food processor till you get crumbs. Add the sugar and blitz again for a couple of seconds till its mixes well. Add the unsalted butter and blitz again to combine.

At this stage, your base mix should resemble coarse wet sand.

Press the mix into the bottom of the prepared cake tin, spreading it out with the back of a large wooden spoon to even it out.

Bake for 10 minutes till lightly brown and set.

Remove the tin from the oven and set aside to cool. This base should be completely cooled before you add the filling.

For the filling, place the cream cheese in a stand mixer and using a padding attachment beat till smooth and creamy.

Add the sugar and beat till the sugar has completely dissolved.

Add the eggs one at a time, beating between each addition and make sure the egg is fully incorporated in the mix before adding the next one.

Add the lemon juice, vanilla extract and salt and mix until well combined.

Now add the cream and mix until well combined.

Pour the mix over the cooled base. Set the cake tin in the middle of a larger roasting tray or larger baking dish. You want to ensure your roasting tray / baking dish has high sides. Set this on the middle rack of the oven.

Carefully, fill the roasting tray with boiling water upto a 2 cm height and bake till the cake has set and the top is a little golden brown. This should take about 65 minutes.

Turn off the oven and leave the cheesecake inside the oven to cool with the oven door closed.

Then take the cheesecake and leave to cool completely.

Cover it and pop it into the fridge to cool a little and set further.

Serve with fresh berries if desired. But even by itself, the cake is so good you’ll be glad you baked it.

Blackcurrant Cheesecake

So today, I finally had a little time to take a peek at this space and yet again, its been a while since I last posted here. I’m still getting my head around the what’s where here in Sydney and will post more about my findings soon. In the meanwhile, I found that I still have a few recipes in my drafts, this is all from before we left Mumbai. Things were so hectic then, that I hardly had the time to share some of these recipes with you. Well, now is as good a time as any. So in the next few days, I’ll be finally posting some of the stuff I’d whipped up earlier.

This cheesecake was requested for, by my brother. He had a friends birthday to attend and the birthday boy is a big fan of cheesecake, hence the request. This recipe is one I hadn’t tried before, so I literally had my fingers crossed while this was coming together. I actually made a second tiny cheesecake, so that we could taste it too.

The cheesecake was a complete hit. We at home loved it too, so I know for sure they weren’t just trying to be nice when they complemented it. I heard that at the party there was quite a scramble for it. There were a couple of pieces set aside to take to someone, but apparently a couple of the boys were found in the kitchen gobbling them down. All that was left were crumbs. Its always so nice to hear that. That’s what keeps me baking.

I followed the recipe I found on Easy Meal Planning for the cheesecake. I didn’t however, have the time to make the sauce for the topping. This cheesecake was originally supposed to be a Blueberry Cheesecake, but my brother who was supposed to pick up a tin for this specific purpose, picked up a tin of Blackcurrant pie filling instead. So we decided to use it anyway. Waste not! Want Not!

This cheesecake had to travel about an hour to its destination, so all I did was use the dull side of a knife to loosed the edges of the cheesecake after it had cooled completely. Then I placed a glass on the table and the cheesecake tin over it just to demould it completely. I simply picked the ring up again and then added the topping. I wrapped it all up nice and securely at the base and covered the top with some al-foil. It reached safe and sound.

Blackcurrant Cheesecake
Yields 1-8″ and a tiny 4″ one or 1 – 9″ cake

For the base
250g digestive biscuits, crushed
60g butter, melted

Preheat the oven to 180ºC.

You can either use the food processor and lightly crush the biscuits till it resembled coarse bread crumbs or you can use a rolling pin. I used the food processor to save time.

Tip the biscuit crumbs in a mixing bowl and add the melted butter. Stir till it is incorporated well and starts to look like wet sand.

Press this mixture into the bottom of a loose bottomed cake tin (you could also use a spring form pan if you have one) and let it come up the sides as well. How high you let it come depends on how you like your cheesecake crust. Avoid making the crust too thick where the base meets the sides.

Bake for 7-10 minutes till it has lightly browned.

While this is happening, you can start mixing your filling.

For the filling
250g cream cheese
450g cottage cheese
200g light brown sugar
6 eggs, separated
1 tsp vanilla essence
1 tbsp. lemon zest

Make sure the cream cheese and the cottage cheese is near room temperature and not chilled to get a nice, creamy texture.

Blitz the cottage cheese in a blender with some milk / cream till smooth and creamy. Do not over beat.

Beat together the cottage cheese, the cream cheese, sour cream and the sugar. Add the egg yolks and continue to beat. Add the zest and the vanilla essence and beat till it has been incorporated well into the mix.

Beat the egg whites till they hold soft peaks. Fold the beaten whites into the cream cheese mix.

Pour the mix into the baked biscuit shell.

Wrap a large piece of heavy duty aluminium foil around the base of the tin and up the sides. Place the tin in a roasting tray. Carefully, pour boiling water in the roasting pan till it reaches halfway up the side of the cake pan.

Carefully place the roasting pan in the oven and bake for about 40 minutes or till a skewer inserted in the middle of the cake comes out just clean.

Remove the foil from around the tin and let the cheesecake cool completely.

Now you can demould the cake and add the topping. I used a tin of black-currant pie filling/cheesecake topping.

(Note that the original recipe calls for 450g cream cheese and 250g cottage cheese. I had just about 250g cream cheese and the local store was out of cream cheese so I used the quantities above and still ended up with a cheesecake that had beautiful texture.) 

No-bake Strawberry Cheesecake

Today I have a real treat lined up for you. A scrumptious, really easy to make, no bake strawberry cheesecake. I happened to have some frozen strawberries, that I was really looking forward to using to make something really nice. I had used a few in the past to make some strawberry lassi, but I wanted to make something else as well. I’ve always wanted to try making a strawberry cheesecake. Way before I started this blog, my husband and I had made some delicious mango cheesecake, which I’m hoping to recreate when mangoes make their appearance next. Since then I’ve always wanted to be able to make a variety of good cheesecakes at home. I though it would be really cool to be able to do just that. And you know what, it really is.

I had never tried making a no-bake cheesecake and I’ve always been really eager to see how it worked out. I must say, it was so much fun to put together. Now that I’ve tried one, I have so many more ideas dancing around in my head that I can’t wait to try out. For now, this strawberry version is a real keeper. It was not too sweet, the texture was just perfect and the strawberry topping had just the right amount of tartness to go with the richness of the cheesecake. I really loved how this turned out. I would have loved to garnish it with beautiful, luscious, fresh strawberries, but considering how the strawberry season ended months ago that was not possible. But that doesn’t take away from the cake at all. I’m so pleased I decided to try this out. Pretty as a picture, I think.
No-bake Strawberry Cheesecake
Adapted from: Cooking Channel
Yields one 8″ – 9″ cheesecake
For the crust – 
2 packets Digestive biscuits (I would reduce this to about 1 1/2 packet the next time, about 15 biscuits)
1/4 cup melted butter
For the topping – 
1/2 kg frozen strawberries, washed and stemmed
1/4 cup sugar
1 envelope unflavored gelatin (1 tbsp)
For the cheesecake – 
400g cream cheese, softened (The original recipe calls for 1 pound, but this is how much I had left so I just used that much)
1/2 cup icing sugar
1 tsp vanilla extract
1 1/4 cups strawberry topping (see above)
1/2 cup heavy cream (I used a non dairy cream)
To make the crust – 

Crush the biscuits to fine crumbs. Add the melted butter and mix well till it resembles wet sand.
Press this down evenly and firmly in an 8 or 9″ loose bottomed / springform pan. 
To make the topping –

Place the strawberries, sugar and water in a saucepan and cook over medium heat till the strawberries are quite soft.

Puree the fruit either using an immersion blender or a regular blender.

Sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it sit for about 2 minutes. 

Transfer the gelatin and the strawberry puree back to the saucepan and gently cook over low heat, whisking just until the gelatin is fully dissolved. 

Take off heat. Reserve 3/4 cup for the topping.

To make the  cheesecake – 

Beat the cream cheese and sugar till smooth. 
Add the vanilla extract and the strawberry topping except the 3/4 cup you’ve set aside for the topping.
Mix till well incorporated.
In a separate bowl whisk the cream till medium peaks form. Fold this into the cheesecake batter gently, until it is all combined. 
Pour the cheesecake into the prepared pan and gently tap the pan on the counter to get rid of air bubbles, if any.-
Let it sit, uncovered in the refrigerator for about 2 hours or until it feels set to the touch.
Once it has set, pour the reserved topping over it. (If the topping has set, heat it up gently till it is just pourable, I didn’t need to do this, since my puree was still fluid.)
Place the cheesecake back in the refrigerator and allow it to set for about 30 minutes, uncovered, or till the topping has set well. 
It is ready to serve, or you can cover it with some cling film and leave it refrigerated for a day or two.
Before unmoulding the cheesecake, run a knife around the edge of the cheesecake to loosen it up. 
Topping it with fresh strawberries would be a great way to finish it off.
Would you like some?

This recipe is linked to – 

The Lightest and Creamiest Japanese Cheesecake

I’m so glad Blogger is back. I was worried, especially when the latest post and comments went missing. But thankfully all is well now. I couldn’t wait to share this delightful treat with all of you. For me, this Japanese cheesecake is humbly plain, yet amazingly glorious. If made correctly, it is light as air, while still somehow maintaining the creaminess of the cream cheese. My husband had picked up one of these a few years ago and it was really hard to not finish the whole thing in one sitting, between the two of us. I was thrilled to bits when I made it myself. And you know something, it was just as good. The lemon juice adds a lovely flavor to it. Sadly, I don’t have a picture of a wedge of the cake after it was cut up. It’s really hard to stop eating this.  🙂  🙂  🙂

I’d read in a few places that this cheesecake is finicky and a lot can go wrong, but after making it, what I can say is that if you follow the instructions carefully, you will be treated to the most amazing cheesecake you’ve had in a while and that too, made right in your kitchen. I do hope you try this out. It would be such a shame to miss out on making this. And when you do, I;d love to know how it goes.

Please excuse the picture quality, my camera was dead and I knew if I waited to charge it, there’d be nothing left to capture. So I just used my phone instead!

Japanese Cheesecake
Recipe from: Diana’s Desserts

140g superfine sugar
6 eggs, separated
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml milk
1 tbsp lemon juice
60g all purpose flour
20g cornflour
1/4 tsp salt

Line an 8″ round cake pan (bottom and sides) with some lightly greased parchment paper. (I just lined the bottom of the pan and it worked fine too.)

Melt the cream cheese, butter and milk in a double boiler.

Cool this mix down.

Fold in the flour, cornflour, egg yolks, lemon juice and mix well.

Whisk the egg whites with the cream of tartar till it is foamy. Add the sugar and continue to whisk till soft peaks form.

Add the cream cheese mix to the egg white mix and mix well.

Pour the mix into the prepared cake pan and bake it in a water bath at 160ºC for 1 hour and 10 minutes or until set and golden brown.

Note: I halved the recipe and used a 6″ round cake pan.

This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
A Themed Bakers Sunday
Not Baaad
Mangia Mondays
Homespun Bakeshop