Friday, 20 November 2009

Recipe: Small Cheese Cake




I prefer fresh cheesecake so this method allows you to make one cheesecake enough for two small portions, however it is quite rich so the portion size is good.

I use my largest pastry cutter (12.5cm) as a mould for the cheesecake. 

I place it on top of a piece of greaseproof paper on a plate and then cut another piece of greaseproof paper double the depth of the cutter and use this to line the inside of the cutter to allow you to remove the cheesecake once chilled.

Ingredients - 

8 to 10 digestive type biscuits, crushed
3 tbsps butter
200g yogurt
50g soft cheese
1 lemon or lime or orange , juice and rind
icing sugar

Method -

In a small pan gently melt the butter and add the biscuits crumbs. 

Gently heat stirring all the time until the crumbs are completely coated in the butter.

Tip into the prepared mould and squash the biscuit mix down as hard as possible to create the cheesecake base. 

Put in the fridge to chill and harden.

Mean while in a large bowl combine the yogurt and soft cheese until well mixed. 

Add the lemon or lime juice and rind and mix in. 
Add a little icing sugar if you require the mix to be a bit sweeter.

Pour on top of the biscuit base and return to the fridge to allow the cheesecake to chill.

Carefully remove from the mould and serve.

♦ You can also add 2tsps ground ginger to the biscuit crumbs for the base to add a different taste.



Cherry Topped Cheesecake


Instead of citris juice in the cheesecake mix, replace this with 1 tsp vanilla essence.


Once cheesecake is completed, spread a layer of cherry jam on top of the cheesecake.





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