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Individual cheesecakes
- Prep time:
- 20 mins
- Cook time:
- 20 mins, plus refridgerating
- Serves:
- Makes 12
Good things come in small packages. Bill Granger's teeny cheesecakes are a delight.
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Ingredients
For the base
- 100g digestive biscuits, or shortbread
- 55g ground Almonds
- 50g unsalted butter, melted
For the filling
- 400g cream cheese
- 105ml Soured cream
- 110g caster sugar
- 1 medium Egg
- 1/2 tsp vanilla extract
- 1 tbsp finely grated lime zest
- 50g Raspberries, fresh or frozen
To serve
Method
1. Preheat the oven to 160C/Gas mark 3. Line a 12-hole muffin tin with cases. Crush the biscuits to fine crumbs in a food processor.2. Combine the crumbs, gournd almonds and melted butter in a bowl. Press a tablespoon of the mixture into the base of each muffin case and refrigerate while you make the filling.
3. Beat the cream cheese, soured cream and caster sugar together until light and fluffy. Beat in the egg first, then the egg yolk vanilla and lime zest beating well after each addition. Spoon the mixture over the bases and sprinkle the raspberries evenly on top.
4. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool then refrigerate until ready to eat.
5. Remove the cheesecakes from the muffin paper cases. Top each one with a fresh raspberry or two and dust with icing sugar to serve.
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Latest Comment
View all comments (6)I found this recipe on the ireland exchange recipes and it says 1 medium egg and 1 medium egg yolk. so problem solved thank you.
On reading the recipe I'm not sure how many eggs are needed as it says beat in the egg then the yolk but only says 1 medium egg in the ingredients.
Sorry but I forgot to rate these cheesecakes in my haste.
I make cakes and take some into work every Monday morning. This week one of my offerings were these beautiful little cheesecakes. They were so easy to make but absolutely delicious and everyone loved them. This recipe will stay in my file and be used many times.