Mini Cheesecakes

Preheat the oven to 150C

Line the cupcake/muffin baking tin with the cupcake cases.

• 250g Mascarpone Cheese
• 350g Cream Cheese – Philadelphia or any other one – not super light
• 2 eggs
• 150ml sweetened evaporated milk
• 3 tbs of caster sugar – not necessary if you don’t like too sweet bakes

Optional:

• 125g of your favourite berries
• 1/2 pack of raspberry jelly
• 3 tbs of caster sugar – not necessary if you don’t like too sweet bakes

Loosen up the mascarpone and cream cheese with the spoon. You can use a hand mixer but be careful, if you overwork cheese it’ll turn into a liquidy mess.

Add eggs, milk and sugar. Mix shortly until nicely combined – not too long.

Divide mixture between 12 cupcake cases.

Put a dish with some hot water on the bottom shelf of your oven – this will help cheesecakes to stay moist and prevent cracking.

Put the cheesecakes into the oven and bake for approx 25-30 mins.

If you bake with a fan, lower the temperature to 130C, but better to leave the oven on the top/bottom heat setting. Fan may cause cheesecakes to raise and crack eventually.

Leave cheesecakes in the oven, with the door ajar to cool down – place in the fridge for a few hours to fully set.

Decorate with your favourite berries and raspberry jelly – 1/2 pack will suffice.

Enjoy!