Mini Cheesecake by Maille Honey Dijon Mustard


For the crust

  • 280 g crushed vanilla shortbread cookies
  • 1 tsp grated orange peel
  • 113 g butter, melted


For the For Cake

  • 3 eggs
  • 150 g sugar
  • 2 tbsp Maille Honey Dijon mustard
  • 2 tbsp flour
  • 2 x 220 g cream cheese, softened
  • 225 ml Creme fraiche or sour cream
  • 2 tsp grated rated orange peel


12 people
45 minutes


  • Preheat oven to 180°C.
  • Combine cookies, grated orange peel and melted butter in medium bowl. Press evenly into bottoms of 12-cup muffin pan; refrigerate.
  • Meanwhile, combine eggs, sugar and Maille Honey Dijon mustard in medium bowl with wire whisk. Stir in flour, cream cheese, creme fraiche and grated orange peel.
  • Evenly fill prepared muffin tin. Bake 35 minutes or until firm. Chill 2 hours.

To serve
Serve, if desired, with fresh berries.