LITTLE BAKED CHEESECAKES.
I was trying to think of a cheesy pun to write here, but it’s probably Cheddar off without it. So let’s grate to the chase…
Cheescake! It’s a classic dessert that comes in all different shapes and sizes, baked or unbaked with various flavours . These mini sized ones are super cute, elegant and utterly delicious. The ricotta cheese creates a luscious creamy texture… one mouthful just isn’t enough.
Add some raspberries and a dust of icing sugar… it will be the Brie to your heart!
Classic Baked Cheesecake
- 330g cream cheese, softened
- 500g ricotta
- 4 eggs
- 1⅓ cups (295g) caster (superfine) sugar
- ¼ cup (60ml) lemon juice
- 1 tablespoon grated lemon rind
- ½ teaspoon vanilla extract
- 1½ tablespoons cornflour (cornstarch)
- 1½ tablespoons water
- ⅓ cup (40g) almond meal (ground almonds)
- ¾ cup (105g) plain (all-purpose) flour
- ¼ cup (55g) caster (superfine) sugar
- 90g butter, chopped
Preheat oven to 150°C (350°F). To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Line the base of a lightly greased 20cm-round springform tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base.
Bake for 15 minutes or until light golden. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.