Name: Vanilla cheesecakes with cranberry syrup
Cook time: 135 min
Total time: 135 min
Ingredients: Vanilla cheesecakes; 125 gram plain sweet biscuits; 80 gram butter, melted; 2 teaspoon gelatine; 2 tablespoon boiling water; 250 gram packet cream cheese, at room temperature; 1/3 cup caster sugar; 300 millilitre carton thickened cream; 1 teaspoon vanilla extract; Cranberry syrup; 1/3 cup sugar; 1/4 cup water; 1 cup frozen cranberries

Vanilla cheesecakes with cranberry syrup

Creamy vanilla and sweet, tangy cranberry are a delicious pair in these easy individual cheesecakes.

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Makes 12 Item

Cook

2H 15M

Ingredients

Vanilla cheesecakes

125 gram plain sweet biscuits

80 gram butter, melted

2 teaspoon gelatine

2 tablespoon boiling water

250 gram packet cream cheese, at room temperature

1/3 cup caster sugar

300 millilitre carton thickened cream

1 teaspoon vanilla extract

Cranberry syrup

1/3 cup sugar

1/4 cup water

1 cup frozen cranberries

Method

1.Lightly grease a 12-hole muffin pan. Line each hole with 2 strips of baking paper, crossing at base.

2.Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.

3.Divide biscuit mixture evenly between holes, pressing firmly. Chill for 15 minutes until firm.

4.In a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

5.In a bowl, beat cream cheese with an electric mixer until smooth. Gradually add sugar, beating until well combined. Blend in cream and vanilla. Beat in gelatine mixture.

6.Pour cheese mixture evenly in each recess over biscuit bases. Chill for 2-3 hours until firm.

7.Meanwhile, to make cranberry syrup, combine sugar and water in a medium saucepan. Stir over low heat for 2-3 minutes until sugar is dissolved. Add frozen cranberries. Bring to boil. Simmer for 8-10 minutes, without stirring, until thickened. Cool to room temperature.

8.Remove individual cheesecakes from pan. Serve topped with cranberry syrup.

Biscuits can also be crushed in a sealed plastic bag using a rolling pin.
Note

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Ingredients

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