Jam topped Mini Cheesecake
No dessert idea? Please try this amazing and salivating mini cheese cake made in a cracker crust baked in no base tartlets tins topped with cream cheese and our organic mango passion jam. Can someone scream yummy?
Ingredients
- 200 grm Cracker Biscuits
- 200 grm Cream cheese
- 1/4 cup All-Purpose Flour
- 120 grm Unsalted Butter
- 1 cup Sour Cream
- 2 Large Eggs
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
- Place cracker biscuits in a food processer and letthem crush into crumbs
- In a bowl, combine cracker crumbs and melted butter.Mix well the mixture. Press gently onto the bottoms of 6 mini base loose tartlets tins.
- In another bowl beat granulated sugar, cream cheese, eggs, sour cream and all-purpose flour. Spoon over the crust in the tartlet tins.
- Bake at 180° C for 15minutes. Cool for 10 minutes then remove from tartlets pans. Refrigerate for 2 hours
- Top each cheesecake with one tablespoon of Essy mango passion jam. Indulge
- Did I ask you to scream yummy? Scream once more
