Sugar can enhance the volume, flavour, texture, and colour in many baked goods. Here, sugar combines with proteins in the egg and cheese, creating the slightly crisp browned surface and helps retain moisture in the baked product. These mini cheesecakes offer a great way to enjoy desserts while managing portion sizes. Makes 20 individual mini-cheesecakes.
Ingredients
| Round vanilla wafers |
20 wafers |
| Ricotta cheese |
1/2 cup (125 mL) |
| Light cream cheese |
4 oz (125 g) |
| Granulated sugar |
1/3 cup (80 mL) |
| Egg, large |
1 large egg |
| Lemon juice |
1 tbsp (15 mL) |
| 2% Plain yogurt |
1/4 cup (50 mL) |
| Fresh fruits (strawberries, blueberries, nectarines) |
To serve |
Instructions
- Preheat oven to 375°F.
- Line 20 muffin tins with baking liners.
- Place one wafer in each muffin tin.
- Combine cheeses, sugar, egg, and lemon juice in blender. Pour equal amounts of mixture into muffin tins.
- Bake for 10-12 min. or until set.
- Remove muffin tins from oven and let cool. Spoon a dollop of yogurt over each cheesecake. Decorate with fruits.
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