Blackerry and vanilla cheesecakes
Paradise Cottage Cookies, More-ish Macadamia
6 serve(s), (132g)
light cream cheese
95 g, (1/4 cup plus 2 tbs)
vanilla bean extract
fromage frais, vanilla bean
2 tub(s), (300g)
- Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3cup (80ml) capacity muffin tin with foil cases. Place biscuits in base of cases.
- Using electric beaters, beat cream cheese, sugar and vanilla until smooth. Add flour, egg and egg white and beat until combined. Beat in fromage frais.
- Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar.
- Meanwhile, combine blackberries, extra sugar and 2 tablespoons water in a medium saucepan over medium heat. Blend cornflour with ¼ cup (60ml) water in a small bowl. Add to blackberry mixture and bring to the boil. Cook, stirring, until mixture boils and thickens. Stir in juice. Remove from heat and set aside to cool for 10 minutes before spooning over tops of cooled cheesecakes. Place in fridge for 1 hour or until tops are just set. Serve.