Smoked Mini Cheesecakes

INSTRUCTIONS

Filling:

1. Prepare moulds for mixture – hint: the perfect mould is a muffin tray and use mini cup cake pans inside the muffin tray to make serving easier.
2. Crush the Anzac biscuits in a plastic sealed bag or pulse a few times in a food processor so as to achieve a small crumb, pour crumbs into a bowl and add the melted butter, mix until completely combined. Scoop a teaspoon sized amount into each mould and then press into the base of your moulds with a small flat object such as a flat bottom shot glass.
3. Whip the cream cheese until it is smooth and creamy – No Lumps of cream cheese!
4. Add in the sour cream, sugar, vanilla, lemon juice and mix until smooth.
5. Add in 3 eggs, one at a time.
6. Mix until combined.
7. Pre-heat your SmokeFire to 150c (300f).
8. Pour mixture into each mould to just below the top of the cup cake pan. Once the moulds are filled, put your trays into your SmokeFire and bake for 10-15 minutes, using a probe check the internal temperature of the cheesecakes, we are wanting the internal temperature to be 66c (150f)
9. Take the trays out of the SmokeFire and leave to cool for 15 minutes, then transfer to your fridge for 1-2 hours to chill.

Gnash:

1. Put the chocolate buttons into a clean, dry mixing bowl
2. Heat the cream until it reaches 83c (180f) then pour over the chocolate buttons and mix cream and chocolate until smooth and glossy
3. Top the chilled cheesecakes with a swirl of chocolate gnash and then add a thin slice of strawberry or half a raspberry, don’t add too much fruit as it will overpower the smoked cheesecake flavour.