Monday, August 9, 2010

Vanilla and macadamia crumble mini cheesecakes

Vanilla and macadamia crumble mini cheesecakes / Mini cheesecakes de baunilha com cobertura crumble de macadâmia

Let me start today’s post by ashamedly confessing that I doubted Donna Hay. I did, I must admit it. I made these cheesecakes and they looked so cute in the oven, I thought that adding the crumble topping would ruin them. But I’d already melted the butter, so I carried on with the recipe.
The topping is delicious and goes perfectly well with the smooth, creamy cheesecakes.

Donna, my dear, I will never doubt you again. :)

Vanilla and macadamia crumble mini cheesecakes / Mini cheesecakes de baunilha com cobertura crumble de macadâmia

Vanilla and macadamia crumble mini cheesecakes
from Donna Hay magazine

370g ricotta
300g cream cheese
1 1/3 cups (267g) caster sugar
3 eggs
2 teaspoons vanilla extract

125g digestive/shortbread cookies
½ cup (50g) almond meal (ground almonds)
45g unsalted butter, melted

Crumble topping:
100g digestive/shortbread cookies
½ cup (70g) unsalted macadamias
2 teaspoons vanilla extract
2 tablespoons brown sugar, packed
50g unsalted butter, melted

Preheat the oven to 140°C/285°F.
Make the base: process cookies in a food processor until crushed. Add the almond meal and butter and process until combined. Grease a round 22cm springform pan and line the base with baking paper. Press the crumb mix over the base and refrigerate (I left it in the fridge overnight).
Place the ricotta and cream cheese, in a food processor and process until smooth. Add the sugar, eggs and vanilla and process until combined and smooth. Pour the mixture over the base and bake for 1 hour and 10 minutes or until set.
In the meantime, make the crumble topping: place the cookies, macadamias, vanilla, sugar and butter in a food processor and process until roughly chopped.
After baking the cheesecake for 1 hour and 10 minutes, top it with the crumble mixture and bake for a further 10 minutes or until top is golden. Allow to cool in the pan, then serve.

Serves 8-10 – I halved the recipe above, used 1/3 cup (80ml) capacity mini pans (with removable bottoms) and got 9 mini cheesecakes (baked for 25 minutes, pans only buttered, I did not line the bases with paper)


Katrin said...

mmmh these cheesecakes look delicious! Must put them on my to-bake-list :-) But honestly, I say that about almost all your posts. Your blog is one of my favourites and I visit it very often. Your photos are gorgeous! Keep on baking ;-)

Hearty Bakes said...

I enjoy reading DH magazines and trying out some of her recipes too.
These cheesecakes certainly looks very inviting. Love the crumble topping.

J e l e n a said...

I love bite size sweets...takes a lot of time and delicate and skilled hands and a good eye to make assemble these beauties...great job

Torviewtoronto said...

lovely dessert

The Urban Baker said...

ohhhh, I have some lonely ricotta in the fridge! This may have to be a weekday treat. The cheesecakes look lovely, pure perfection!

mrs smith said...

these look wonderful! i love the macadamia crunch topping... it adds class! :)

Rachael said...

Wow these look absolutely amazing!

ChichaJo said...

They look and sound delicious! I want to eat that crumble topping with a spoon! :)

mycookinghut said...


Shabs.. said...

Fantastic recipe dear.....amzing pics.

Bakericious said...

the cute mini cheesecake looks so inviting, I love the crumble top especially

Anonymous said...
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Cocidodesopa said...

I always crave for cheesecakes, but this one with a crumble topping must be more than marvellous.

Thanks for the recipe.

Heather said...

Superb! This would be ideal for me to make and serve to friends for a special treat.

Patricia Scarpin said...

Katrin, thank you for stopping by! You are far to kind - I'm very glad you enjoy the blog!

Jessie, I'm addicted to DH magazine. :)
Thank you!

Jelena, me too! :)
Thank you - you're sweet!

Torview..., tks!

Susan, I hope you like it, darling!

Mrs Smith, tks for stopping by! I'm glad I ended up making the topping. :)

Rachael, thank you!

Joey, thank you! Another one of Donna's winning recipes!

Leemei, thank you!

Shabs, thank you for stopping by!

Jess, thank you! The topping is really good.

Yolanda, these are good - I hope you like them as much as I did!

Heather, thank you! I'm sure your friends will love these! :)

Katie said...

These look so delicious and so cute! Perfectky formed too - you could supply them to a top bakery and charge a fortune

eatme_delicious said...

I'm a crust person so the fact that there's a delicious crust and a crumble on this makes it look SO good to me!

sara @ CaffeIna said...

How did I not discover your blog before?! It's super cool and you have amazing creations! You got a new stalker :)

Tv Food and Drink said...

I have a giant tub of ricotta cheese and I have no idea what possessed me to buy it... and now I know! Have to get me some springform pans today I guess since I don't own one. Your pics are gorgeous, as always.

Marisa said...

I think the crumb topping looks adorable! And of course who doesn't like mini-desserts? Super cute. Do you think I could make these in a muffin tin?

Miki Mix said...

Oh my God, I have to make this! It looks divine! I love cheesecake and mini desserts


Patricia Scarpin said...

Katie, thank you! I wonder if I'll have my own bakery one day... :)

Ashley, I'm a crust kind of gal, too! :)
Thank you!

Sara, thank you for stopping by! I'm so glad to have you around here! :)

Gary, I hope you like it! Thank you!

Marisa, thank you! I'm a sucker for all things mini. I think you could - not sure about the unmolding, though; I think it would be complicated.

Miki Mix, tks for stopping by! Hope you try the recipe!

Marisa said...

@Patricia Oh right. Hadn't thought about that. Guess I would use some pretty liners then and serve them in those as well. Thanks for reply!

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