It keeps staring at me, so I had to make them again. Yes ! this is the July pic on my “2010 tasty calendar” and as we are in July, I see this pic everyday many times, so I guess it was time to share this delicious recipe with you. To make it easy for you, please refer to my “secrets of cheesecake” blog, here. But if you still haven’t read that and are not sure about a cheesecake recipe to follow, here’s another secret recipe below, step-by-step – I can hear my wife saying “don’t share all your secrets!”:
It’s much easier to make these using a muffin tin, but use the muffin papers too. So set aside 12 muffin paper cases.
To make the base, blitz together 50g of soft unsalted butter and 120g of digestives biscuits until combined. Place into the muffin paper cases:
Then smooth out using a teaspoon, see above.
Place in a 180C oven for about 10 minutes, take out and cool.
Now make the cream cheese filling by mixing together 200g of cream cheese, 200g of creme fraiche (or mascarpone), 150g of caster sugar, 2 eggs, 1 egg yolk, 1 dessert spoon of lemon juice and 1 teaspoon of vanilla extract.
Pour the cream cheese filling onto the baked biscuit base:
If you are using fresh raspberries (almost out of season), place 2-3 per cheesecake muffin case – these will sink to the bottom – see the mini-cheesecake in the background in the pic at the top of this blog.
Place the muffin tray on top of a baking tin with hot water – you need this for even baking.
Bake for 15 minutes – don’t worry if the cakes puff up, they will fall slightly upon cooling.
Let the cakes cool, place in the fridge for at least 6 hours (as they are mini) and they are ready to enjoy.
In season now are Cape gooseberries, so you can top the mini-cheesecakes with them.
Delicious as the acidity cuts right through the cheesecake. But you can top with whatever you want or just enjoy by themselves, yum.
Another Secret Recipe by Lameen