“These mini cheesecakes are highly addictive and do not taste like they are made healthier at all. They are baked to get the propercheesecake bite but I promise they are simple to make and store well (if you can resist devouring them all),” says Alex Hughes.
Mini vanilla New York-style cheesecakes
Makes: 8
Time: 30 minutes, plus 1 hour chilling
Calories: 97 each
Ingredients:
60g digestive biscuits
15g light butter
200g light cream cheese, at room temperature
115g fat-free thick Greek yoghurt, at room temperature
2 tsp vanilla extract
25g granulated sweetener
1 medium egg, at room temperature
Method:
1. Preheat the oven to 160C/140C fan and line a muffin tray with 8 silicone moulds.
2. Crush the biscuits into a fine crumb. You can do this by placing the biscuits into a sandwich bag or something similar and using a rolling pin.
3. Blast the butter in the microwave for 10 seconds before adding to the biscuits. Mix well.
4. Divide the biscuit mixture equally between the moulds and use the back of a teaspoon to press it down.
5. In a mixing bowl, combine the cream cheese, yoghurt, vanilla extract and sweetener until smooth. Add the egg and stir until just combined. Spoon the mixture into each mould. Once filled, tap the tray to release air bubbles.
6. Bake in the oven for 20 minutes.
7. Remove from the oven and leave to cool slightly. Place in the fridge for at least 1 hour before devouring. Keep in the fridge for up to 4 days, or freeze for up to 3 months.
Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury Press, £20).
