Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

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DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

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12 August 2022

Gluten Free Mini Cheesecakes

SPC Gluten Free Mini Cheesecakes

Prep

55 min

Cook

25 min

Serves

Ingredients

No of servings

Gluten free biscuits (gingernut works well)12

Cream cheese, softened 500g

Sour cream (can use light sour cream) 1 cup (240ml)

SPC ProVital Apple and Apricot or Peach Puree120g

SPC ProVital 2 Fruits Diced Fruit, drained 120g

Caster sugar½ cup (110g)

Cornflour 1 tablespoon (17.5g)

Vanilla paste 1 teaspoon

Extra large eggs 2

SPC ProVital 2 Fruits Diced Fruit, for garnish 180g drained

Methods

Step 01

In a food processor, beat cream cheese, sour cream, Apple & Apricot Puree, 2 Fruits Diced Fruit, sugar, cornflour, vanilla, and eggs until smooth. Allow mixture to rest 20 minutes. Resting the mixture prevents the cheesecakes from cracking while baking.

Step 02

Preheat oven to 160°C (140°C fan forced). Line a 12-hole regular muffin pan with paper cases. Place a biscuit in each, flat side down. S

Step 03

Pour cheesecake mixture over biscuits.

Step 04

Bake for 25 minutes, or until just set. Turn off oven and leave to cool with door ajar. Chill in fridge. Serve cheesecakes topped with ProVital 2 Fruits Diced Fruit.

Tip: Using a whole biscuit saves making a base.

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