"Cheesecake vs Cake: Let’s Settle This Once and for All"

We have had a big birthday here. (Yes yes, I know I don’t look old enough to have a 21 year old)

The birthday girl has never really liked ‘cake’ so over the years I have usually made her a cheesecake. This year was mini ones!

Mini Cheesecakes

Adapted from ‘American’ into ‘Kiwi’ from a recipe from @thekitchin

1 packet wine or malt biscuits 

3 tablespoons - melted butter (about 50g)

2  x 250g packs/tubs cream cheese (at room temperature)

1/2 cup granulated sugar

1/4 teaspoon salt

2 large eggs

1/2 teaspoon vanilla extract

Line a 12-cup standard muffin tin with paper liners - I had spare crumb and cheesecake mixture so made some mini mini 

ones in a silicone muffin tray.

Process biscuits into fine crumbs, about 30 seconds. Slowly add cool melted butter and pulse till mixed through.

Set oven to 170c

Divide the mixture evenly among the muffin papers (about a tablespoon each) and press with your fingers to form a firm, even layer.

Place the cream cheese in the bowl of a stand mixer or in bowl if using electric hand mixer. Beat on medium speed until very smooth, 

about 2 minutes. Gradually beat in the sugar and salt until incorporated, about 1 minute more. 

Stop the mixer and scrape down the sides of the bowl.

With the mixer on medium speed, beat in the eggs 1 at a time, waiting until the first egg is fully incorporated before adding the second. 

Add the vanilla and beat until just combined. Divide the mixture evenly among the muffin cups (about 1/3 cup each).

Bake until the edges are set but the centre still jiggles slightly, 20 to 25 minutes. 

Place on a wire rack and cool completely, about 1 hour.
Cover with aluminium foil and refrigerate until completely chilled, at least 2 hours or overnight..

I decorated with lemon curd, chocolate and berries.