Prune & Toasted Muesli Mini Cheesecakes
TIME
30 minutes
SERVES
make 6 mini cheesecakes
CREATED BY
SUMMARY
A great Good Chef Bad Chef recipe for a delicate mini cheesecakes, with our Toasted Muesli Macadamia Cranberry making the base is so crisp and tasty.
This muesli is Chef Adrian Richardson's favourite with a bit of yoghurt and an espresso coffee. With 16 all-natural ingredients and 5 star reviews across the board, it's easy to see why!
Along with our Oven Roasted Macadamias with Pink Lake Salt for a bit of crunch and creaminess. With a show stopping base like this you can't go wrong!
Prune & Toasted Muesli Mini Cheesecakes
Ingredients
For the Base
150g Toasted Muesli Macadamia Cranberry
½ cup Oven Roasted Macadamias with Pink Lake Salt
50g melted butter
For the Cheesecake
200g prunes, chopped
750g cream cheese
250g brown sugar
1 cup sour cream
6 whole eggs
Topping
Sour cream
Icing sugar
Berries, macerated with brandy, sugar and mint
Method
- Preheat the oven to 140°C. Line 6 mini cake moulds with baking paper.
- Place all base ingredients in a food processor. Blend the toasted muesli, butter and macadamias to create the base. Place roughly a heaping tablespoon mixture into the moulds and press with the back of a spoon.
- Next, place all cheesecake ingredients in the food processor and blitz until smooth.
- Pour the cheesecake mixture over the base.
- Bake for 20-25 minutes or until cooked through
- Serve with sour cream and macerated berries. Sprinkle with icing sugar and serve.
Keep baking
