Mini New York cheesecakes

Mini New York cheesecakes

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(2 ratings)

Prep: 45 mins Cook: 40 mins Plus overnight setting

Easy

Makes 48 squares or 96 rectangles
Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé

Nutrition and extra info

Nutrition: per serving

  • kcal124
  • fat8.6g
  • saturates5.2g
  • carbs10g
  • sugars7.9g
  • fibre0.1g
  • protein1.5g
  • salt0.4g
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Ingredients

  • 250g ginger snap biscuit
  • 100g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 250g cream cheese
  • 200g soured cream
  • 3 large egg
  • 250g caster sugar
  • 1 tbsp cornflour (see tip)
  • 1 tsp vanilla extract
  • 1 lemon, finely grated rind and juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150ml double cream
  • 2-4 tbsp lemon curd or fresh raspberries, to decorate

Method

  1. Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.

  2. Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.

  3. Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.

  4. Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.

  5. To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.

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Comments, questions and tips

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Comments (5)

gooseberrycrumble's picture
5

This is yummy! I halved ingredients, didn't bother with cream layer and used half fat cream cheese. I heated the lemon curd before drizzling over top with a spoon. I'd be pleased if anyone has any tips on how to remove the sheet of greaseproof from the base, though!

kiwitifosi's picture

Oh my, this is delicious! I suspect it would be just as good without the cream layer, which does make it a bit hard to cut into nice, neat pieces. Very easy to make - far too easy to eat! I'd give it 5 stars but the rating link doesn't want to work

pepperpotty1981's picture
5

These are so tasty and very easy to make. I made these for Christmas evening buffet and they went down a treat. I found that I needed to cook it for a further 10 minutes and then let it cool off in the oven. This helps to stop the cheesecake from splitting.

sixtiesmod's picture

lovely cheesecakes! quick method, great with or without cream. took out the oven when it seemed set,wasn't browned on top at all but seemed like a good bake, lovely and creamy

jackiefeak's picture

Fantastic recipe, quick, easy and delicious! I thought the lemon curd on top may not be necessary, but it really adds to the all round flavour. Will definitely be making again.

Questions (2)

Kas38's picture

Will a swiss roll tin work for making this?
Thanks

goodfoodteam's picture
Hi there thanks for your question, yes a Swiss roll tin should work fine for this recipe.

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