Mini berry cheesecakes
Prep:
40 mins
Cook:
35 mins
Little mini cheesecakes for one make the perfect individual desserts loaded with creaminess and fruit flavours.
For the filling For the topping
50g butter
6 digestive biscuits, finely crushed
250g ricotta
50g icing sugar
Zest 1 lemon, juice of ½
1 egg and 1 yolk
½ tsp vanilla extract
150ml double cream
2 tbsp strawberry jam, melted
3 strawberries, halved
Preheat the oven to 150°C / 300°F / Gas mark 2.
Line 6 muffin tin holes with muffin paper cases.
Melt the butter in a pan, stir in the biscuit crumbs until mixed well then press firmly into the bases of each paper case and chill.
Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla.
In another bowl, whisk the cream until it is slightly firm, then fold into the cheese mixture.
Spoon evenly into the paper cases, to their tops then tap the tin on the work surface to lower the filling.
Bake for 30 minutes, then turn off the oven and allow to cool completely in the oven.
Decorate, top each cheesecake with 1 teaspoon of jam and a berry of choice if you like.
Serves
6
Preparation Time
40 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Fruit, Eggs, Sugar
Recipe Type
Dessert, Cheesecake
Level of Difficulty
Moderately Easy