As we're sure you are all WELL aware, we are both absolute dessert fiends! And one of our biggest loves is cheesecake. Fruity, chocolatey, lemony, whatever flavour we are 100% there and loving it!
Last month we found out the sad news that one of our favourite ever cheesecakes from Zinc restaurant in Abersoch - the incredible pecan pie baked cheesecake - is being discontinued. So as per the Sharkett Sister way, we have found a way to re-create our own, so our lives can be filled with pecan pie cheesecake forever!
This pecan pie cheesecake is just divine with its delicious cinnamon flavour, and caramel and crunchy textures. We absolutely adore these mini baked cheesecakes, they are so perfect for serving at a dinner party or just eating at home for dessert. And the most desirable thing about them being mini is that you can have more than one!
And so, the mini fruit cheesecake was born. Because what's better than one mini pecan pie cheesecake? Well, a mini pecan pie cheesecake AND a mini fruit cheesecake of course!
A fruit cheesecake is just an absolute classic and these are so gorgeously fresh and irresistible. We found it hard to stick to just two cheesecakes to be perfectly honest!
So, why not get your bake on and make some divine little cheesecakes of your own using the recipe below...
Ingredients:
(makes 8 of each)
For the Cheesecake...
350g digestive biscuits
120g butter, melted
115g caster sugar
3tbsp cornflour
2 eggs
115ml double cream
1tsp vanilla extract
For the Pecan Pie topping...
3½tbsp unsalted butter, melted
65g brown sugar
1tsp cinnamon
60ml double cream
130g pecans, chopped
For the Fruit topping...
fresh fruit - strawberries, raspberries, blueberries and kiwis
2-3tbsp raspberry jam
Preheat the oven to 180ºC/160ºC fan/Gas Mark 4, and line a cupcake tray with cases.
To create the base, begin by crushing the digestives. You can do this by blending them in a food processor, or placing into a food bag and crushing with a rolling pin. Place into a large mixing bowl and stir in the melted butter until fully combined.
Divide the mixture between the 16 cases, pressing it down firmly into an even layer. Bake for 5 minutes, then remove from the oven and set aside to cool. Increase the oven temperature to 200ºC/180ºC fan/Gas Mark 6 ready for the cheesecake.
Mix together the caster sugar and cornflour in a large bowl, and then beat in the cream cheese until fully combined. Beat in the eggs and vanilla, and then lastly beat in the cream, a little at a time, until you have a smooth, thick mixture.
When your bases have cooled completely, distribute the mixture evenly between the 16 cases and then place in the oven for around 20-25 minutes until the top has become golden and the filling has set around the edges.
Once out of the oven let the cheesecakes cool, and place in the fridge for a minimum of two hours - ideally longer if possible, even overnight.
While the cheesecakes cool you can make the pecan topping.
In a small saucepan combine the butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Once the cheesecakes are chilled, remove from the tray and top 8 with your delicious pecan topping. Decorate with an extra pecan on top.
For the fruit cheesecakes, melt 2-3 tablespoons of raspberry jam in the microwave, stirring at 10 second intervals until just melted. Put a spoonful of jam on each cheesecake before decorating with your fresh fruit however desired. Now all that's left is to serve and enjoy!
We hope you like this post, please let us know what you thought down below in the comments.
What would your favourite topping be if you could have anything? We'd love to know and test out your ideas! We're thinking some kind of salted caramel or honeycomb would be incredible!
Thanks so much for reading this post!
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Lots of love,
Antonia and Imogen x
