In the meantime I have one for baked mini cheesecakes that I think you will enjoy. We found that these tasted best the day after baking which is ideal if you want to prepare something for guests in advance. They also freeze incredibly well - just defrost and you have fresh cheesecakes. Perfect!
I will give you the original recipe below which uses cranberries - I replaced these with tinned cherries, cut up into small pieces and put a spoonful of cherry sauce on top (made by reducing some of the juice from the tin plus a few cherry pieces and some sugar over a medium heat). I also used a different base for the cakes as described below.
Mini Cheesecakes (makes 12 mini cakes) - this recipe uses US measurements and temperatures
12 vanilla wafer cookies or 5oz of crumbles digestive biscuits, mixed with a little butter
16 oz. cream cheese
½ cup sugar
1 teaspoon vanilla essence
½ teaspoon lemon zest
1 cup sweetened, dried cranberries
12 fresh cranberries (optional)
- Preheat oven to 325 degrees (160 c). Line a muffin tin with 12 liners
- Place one vanilla wafer in each liner. If using the crumbled biscuit method, simply add a spoonful of the mix to the muffin case and press down with a spoon or small glass to create the base.
- In a medium mixing bowl combine cream cheese, sugar, eggs, vanilla, and lemon zest. Use a hand mixer to blend well; then stir in dried cranberries.
- Fill each liner ¾ full with cheesecake batter. Top each cake with a fresh cranberry, if you’d like.
- Bake for 20 - 25 minutes. Cool on wire racks.