Mini Raspberry & Lemon cheesecakes with raspberry caviar
It’s Sweet Adventures Blog Hop time again! This month, it’s hosted by Christina over at The Hungry Australian, who has shared a Strawberry Soup that has me just thinking of elegant warm weather dinner parties. With snow low on the mountain here in Hobart, it’s giving me itchy feet and impatience for that Summer weather to roll around!
I’m totally excited by this one, indeed it’s ‘Berry Nice to Meet You’…
I was doubly excited as I came across how to make dessert caviar on the Sprinkle Bakes website, and was just itching for a chance to try it.
Miss Mixotrophy is very soon to have a Mini Mixotrophy, so she is taking a well-deserved rest and left the kitchen to me this month, so no Thermomix treats this time.
Today I’m making Mini Raspberry & Lemon Cheesecakes with a Raspberry Caviar. Fair warning, if you want to try your hand at the caviar, you need to chill your oil overnight.
The cheesecakes are based on a recipe from the Frost Bite cookbook. Which means theses little beauties are also freezable – great for preparing ahead if you are having people to visit (just defrost on the bench or in the fridge)!
Mini Raspberry Cheesecakes
110g Milk Coffee (or similar) Biscuits
60g almond meal (mercifully Master O friendly!!)
60g butter, melted
3 eggs (I used 3 tspn of ‘No Egg’ & 6TB water)
300g of cream cheese
3/4 cup of coconut sugar (you could use regular, but I found it added a lovely caramel colour and flavour to the cakes)
1/2 cup of sour cream
Finely grated zest of 1 lemon
Frozen or fresh raspberries (I used 3 per cake)
- Preheat oven to 150oC
- Get your sous chef to place cupcake liners into your 12-hole muffin tray
- Ask your sous chef to whiz your biscuits in a food processor or stick mixer, or if you have some aggression to work on – pop the biscuits in a paper bag or clean tea towel and bash with your rolling pin
- Combine crushed biscuits with the ground almonds and melted butter
- Spoon the biscuit mix into your trays and press down with your fingers to make a firm base
- Next, pop all of your ingredients (except for the raspberries) into your food processor/stick mixer/or bowl (you may need to add the cream cheese gradually if you are using a stick mixer) and get sous chef to whiz it all up (or manually mix for you) until its all combined nicely
- Place a few raspberries on top of each cake base (sous chef kept stealing the produce so I had to sack her at this stage), then top with the filling
- Bake for around 30-40 minutes, or until the tops have set.
Remove from oven and allow to cool – be aware that they will shrink whilst cooling
- Top with raspberry ‘caviar’
If you’d like to try your hand at the caviar, head on over to Sprinkle Bakes (she has an awesome instructional video, I tried to photograph the process, but the pictures were terrible). I just made a raspberry syrup by cooking up some of the frozen raspberries along with a little sugar and water, straining it to remove the seeds, and reducing it down.