Smooth and creamy, this cheesecake is sure to delight your taste buds. In a food processor, mix digestive biscuits and butter, until clumped. 2. In a spring form tin, press the crumble mix to form ...
This recipe comes from baker Sophie Carey at Matthews Cotswold Flour. The sweet treat makes eight to 12 mini cakes all size dependent. The mini cherry bakewell cakes only take a preparation time ...
Preheat the oven to 180C/350F/Gas 4. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
8. Carefully remove the cheesecakes from the tin and top with a few berries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days.
Spray 32 cups of 2 (24-cup) mini ... until cheesecake is set and phyllo is golden brown, about 15 minutes. Let cool slightly. Using a spatula, transfer bites to a platter. Spoon cherry filling ...