Mini Baked Cappuccino Cheesecakes

cook 30 mins
  • 75 g (3 oz) amaretti biscuits, crushed
  • 25 g (1 oz) unsalted butter, melted
  • 2 teaspoons espresso powder
  • 2 tablespoons boiling water
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla extract
  • 200 g (7 oz) light cream cheese
  • 1 tablespoon cornflour
  • 2 eggs
  • 150 ml (1/4 pint) whipping cream
  • cocoa powder, for dusting
  • Line a 6-hole muffin tin with paper cases. Stir the crushed biscuits into the melted butter and press into the bases of the cases. Chill while you make the filling.
  • Place the espresso powder in a heatproof bowl and pour over the measurement water to dissolve. Leave to cool.
  • Place the sugar, vanilla extract, cream cheese, cornflour and eggs in a bowl and beat together until smooth, then stir in the espresso.
  • Spoon the mixture over the biscuit bases and place in a preheated oven, 160ºC (325ºF), Gas Mark 3, for 15 minutes. Leave to cool in the tin for 5 minutes.
  • Remove the cheesecakes from the cases and place on 6 serving plates. Lightly whip the cream in a bowl with a hand-held electric whisk until it forms soft peaks, then spoon on top of the warm cheesecakes. Dust with the cocoa powder and serve.
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