I think raspberries are really graceful and delicate! You must enjoy them before this wonderful seasonal fruit begins to disappear from shop shelves.
Try this recipe and appreciate a tiny bit of naughtiness 🙂 Mini cheese cakes are perfect as a snack, fancy dessert and gift for a best friend or lover!
Divine Individual Cheesecakes (makes 12)
You will need:
For the base:
100 g wholemeal biscuits (I use McVitie’s The Original Digestive)
55g ground almonds
50 g unsalted butter, melted
For the cream cheese filling:
400 g cream cheese (I use Philadelphia)
100 ml soured cream
110 g caster sugar
1 free-range egg, plus 1 egg yolk
1/2 tsp vanilla extract
1 tbsp grated lime zest
150 g raspberries
Icing sugar to dust
Preheat the oven to 160 C.
Line a 12-hole muffin tin (I use muffin silicon forms) with muffin paper cases. Crush the biscuits to fine crumbs, using a food processor or rolling pin. (I put biscuits in a sandwich bag and crush them with my hands or with a rolling pin).
Put the biscuits crumbs, ground almonds and melted butter into a bowl and stir thoroughly to combine the contents.
Press 1heaped tablespoon of the mixture into the base of each muffin case. Chill.
Beat the cream cheese, soured cream and 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 on top (2-3 berries for each muffin form). Bake for 20 min or until the cheesecakes are puffed. Cool, then chill until ready to eat. Decorate with 1-3 raspberries and dust with icing sugar to serve.
* Source: Delicious. Magazine June Issue ‘09