Best ever mini cheesecakes

Best ever mini cheesecakes

These sweet little things have been a favourite deserts of my friends for long time now.

Makes 6

For the base:

50g butter

6 digestive biscuits, finely crushed

For the filling

250g tub ricotta

50g icing sugar

zest of 1 lemon
juice of ½ lemon
1 egg and 1 yolk
seeds of 1 wanilla
150ml double cream

fruits to decorate

  1. Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases. Melt the butter, stir in the biscuit crumbs until well mixed, then press as firmly as you can into the bases of each paper case. Chill them while you make the filling.
  2. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the cheese mixture. Spoon evenly into the paper cases, right up to the tops, then tap the tin on the work surface to flatten the filling. Bake for 30 mins, then turn off the oven and allow to cool completely inside.
  3. To decorate, top each cheesecake with a strawberry half.
  4. Eat ❤

Recipe from Good Food Magazine, 2012

Leave a Reply

Your email address will not be published. Required fields are marked *