Mini MannaBrew cheesecakes with raspberry glaze

Makes 6

Easy

40 min

25 min

RECIPE DEVELOPED BY:

Jarod Neethling - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Luzaan van Heerden & Jeanne Vorster - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

CRUST

50g digestive biscuits, crushed

20ml (4 tsp) MannaBrew Organic Mesquite Flour

30ml (2 tbsp) salted butter, melted

FILLING

125ml (½ cup) cream cheese, room temperature

7.5ml (1½ tsp) cake flour

2.5ml (½ tsp) vanilla extract

60ml (¼ cup) sour cream

30ml (2 tbsp) castor sugar

15ml (1 tbsp) MannaBrew Organic Mesquite Flour

1 large egg

15ml (1 tbsp) MannaBrew Superfood Espresso, strong brewed and cooled

RASPBERRY GLAZE

100g frozen strawberries

10ml (2 tsp) granulated sugar

60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed

Preheat the oven to 140°C. Grease 6 x 6cm round loose-bottom tart tins with non-stick cooking spray.
For the crust, add the biscuits to a food processor and process until fine. Add the MannaBrew Organic Mesquite Flour and butter and mix to combine.
Press the cookie mixture into the tart tins to form a crust. Refrigerate until needed.
For the filling, combine all of the ingredients and beat with an electric mixer until smooth, 2 minutes.
Divide the filling between the tart tins.
Bake for 8 minutes and transfer to a wire rack to cool.
For the raspberry glaze, combine all of the ingredients in a saucepan and allow to simmer, 15 minutes. Blend until smooth and allow to cool.
To serve, spread the cooled glaze over each cheesecake.

TIP: Replace the strawberries with your favourite berry for a different flavour profile.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Jarod Neethling, specialising in New Product Development, developed this recipe for Mini MannaBrew Cheesecakes with a Raspberry Glaze.

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