Individual Berry Cheesecakes

I love a good morning or afternoon tea and look for an excuse to host one any chance I can get.

I recently held a morning tea to support Youngcare (an organisation that helps young people in need of nursing care stop living in old people’s homes www.youngcare.com.au ) and took the chance to try out a few recipes. Some new and some old faves!

Our life is pretty hectic between working full-time, having a 2 year old, blogging and family commitments! I have been a fan of Bill Granger for quite a few years but I am now really appreciating his philosophy of fast and tasty! I am pretty sure I have all of his cookbooks and use them all as inspirations for meals, snacks and special treats!

One recipe that came to mind, when thinking about morning tea for many, was his individual baked raspberry cheesecakes! The recipe is in Bill’s 2009 book “Feed Me Now”.

You can make them the day before, they are easy to eat without utensils and are delicious! They are always a crowd pleaser and there are never any left!

I must admit it is very unusual for me to make a recipe exactly as it is written (I am not very good at doing as I am told….) but this one needed nothing!

Ingredients:

  • 100g digestive biscuits
  • 55g ground almonds
  • 50g unsalted butter, melted

Filling:

  • 400g cream cheese
  • 105ml sour cream
  • 110g caster sugar
  • 1 medium egg
  • ½ tsp vanilla extract
  • 1 tbsp finely grated lime zest
  • 50g raspberries (fresh are better but frozen are often all that is available!)

Instructions:

  1. Preheat the oven to 160 degrees. Line a 12-hole muffin tin with patty cases. Crush the biscuits to fine crumbs in a food processor.
  2. Combine the crumbs, ground almonds and melted butter in a bowl. Press a tablespoon of the mixture into the base of each muffin case and refrigerate while you make the filling.
  3. Beat the cream cheese, sour cream and caster sugar together until light and fluffy. Beat in the egg first, then the egg yolk vanilla and lime zest beating well after each addition. Spoon the mixture over the bases and place 3 raspberries evenly on top.

4. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool then refrigerate until ready to eat.

5. Remove the cheesecakes from the muffin paper cases and enjoy!

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