12 round shortbread cookies, 2 inches in diameter
1/2 cup Apricot preserve /seedless raspberry jam
230g cream cheese, softened
1/2 cup sweetened condensed milk
2 large eggs
drop of vanilla essence
fresh raspberries for garnish, optional
- Cook Time → 20 min
- Level → Medium
1 Pre-heat oven to 150 C
2 Line a standard 12-cup muffin tin with cupcake liners, place a biscuit in each on. I couldn't find round short bread biscuits (they all square for some reason!) so i ground then up and added a spot of milk, u could use a bit of the condensed milk, just enough to hold the crumbs together. Press a dollip into the base of each cupcake liner. Drop 1 teaspoon of preserve on each.
3 Beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk and vanilla, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
4 Divide the batter among the cupcake liners. Bake until set, 20 - 25 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Leave to cool in the muffin pan. The liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
5 Remove the cheesecakes from the muffin tin. Microwave the remaining preserve until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.