Individual Cheesecakes
By Bill Granger: Feed Me Now
Published on 13 October 2022
Being individual, these cheesecakes don't need the overnight setting time a large one usually requires.Time and servings
50 minsTotal time
30 minsPrep time
20 minsCooking time
Ingredients
- 55 g of ground almonds
- 2 medium eggs, 1 egg, 1 egg yolk
- 50 g of unsalted butter, melted
- 400 g of cream cheese
- 105 ml of soured cream
- 110 g of caster sugar
- 0.5 tsp of natural vanilla extract
- 1 tbsp of finely grated lime zest
- 50 g of raspberries (fresh or frozen), plus a few extra to finish
- 1 dusting of icing sugar
- 100 g of wholemeal or shortbread biscuits
Method
Step 1
Preheat the oven to 160C/Gas 3. Line a 12-hole, 125ml capacity muffin tin with muffin paper cases. Crush the biscuits to fine crumbs, using a food processor or rolling pin.Step 2
Put the biscuit crumbs, ground almonds and melted butter into a bowl and stir to combine. Press 1 tablespoon of the mixture into the base of each muffin case. Refrigerate while you make the filling.Step 3
To make the filling, beat the cream cheese, soured cream and caster sugar together until light and fluffy. Add the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition. Spoon the mixture over the bases, then sprinkle the raspberries evenly on top.Step 4
Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool, then refrigerate until ready to eat.Step 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.