Only because it would take 60-90 minutes in the oven!!
(That's way too long for an impatient person like me.)
But then I realised that if I made minis, it would take just 20 minutes!!
And it eliminated the need for messy slicing.
And they're much cuter :)
And I get to use my hoard of cupcake liners.
What's not good about mini cheesecakes??
MINI STRAWBERRY CHEESECAKES
Makes 10 minis.
180g Digestive biscuits, crushed
50g butter, melted
Stir melted butter into crushed biscuits till even combined.
Equally divide among the cupcake liners.
Press into the base of the cupcake liners.
Set aside while you prepare the filling.
375g cream cheese
80g sugar (or more if you like it sweeter)
2 tbs milk
1 tsp vanilla extract
Allow the cream cheese to soften till it reaches room temperature. If you use cream cheese that's still cold, there's a high risk of curdling, and that won't make nice cheesecake.
With the paddle attachment, cream the cheese and sugar till evenly blended.
Add eggs one at a time, allowing each addition to combine completely before adding the next.
Add milk and vanilla extract till thoroughly combined.
Divide mixture equally among cupcake liners.
It's ok to fill the liners almost to the brim, as these don't rise much in the oven.
Bake at 140*C in a water bath for 20 min.
Chill the cakes in the fridge after they cool down to room temperature.
Best to make these a day in advance to let the flavours mature.
Just before serving, spoon 1 tsp of strawberry jam onto the top of the cake and top with half a strawberry.
Or simply enjoy it plain!
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