Individual Lemon & Raspberry Cheesecakes
A really easy cheesecake recipe that you can make at the very last minute, or even after dinner!
Lemon and Raspberry Cheesecake Ingredients
8+ 1/2 oz (or 250g) cream cheese, mascarpone or creme fraiche (lite or low-fat is good)
5 oz (or 150g) raspberries
1+ 1/2 oz (or 50g) butter
1+ 1/2 oz (or 50g) hazelnuts, blanched
1+ 1/2 oz (or 50g) chocolate, grated (I like to use a good quality dark chocolate)
8 - 10 gingernut snap biscuits
4 heaped teaspoons lemon curd (try to use a really good quality one)
1 lemon
1 tablespoon icing sugar
1 teaspoon vanilla extract
splash milk (skim or lite is good)
Lemon and Raspberry Cheesecake Directions
To begin, put 4 tumblers or small ramekins in the freezer to chill.
Into a medium fry pan over a high heat, add the butter.
While the butter is melting, put the hazelnuts and biscuits in a clean teatowel and bash them with a rolling pin to crush.
Once butter has melted, remove pan from heat source and add in crushed nuts and biscuit pieces.
Stir Well.
Finely grate the lemon zest into the mixture.
Divide mixture into 4, and add into the bottom of the tumblers or ramekins from the freezer.
Press the mixture into the bottom.
Add 1 teaspoon of lemon curd to each tumbler or ramekin on top of the pressed biscuit base.
Put some raspberries in each, on top of the lemon curd.
Put ramekins/ tumblers in the fridge.
Meanwhile, in a medium sized bowl, combine the cream cheese, mascarpone or creme fraiche with the vanilla extract, icing sugar and a small splash of milk.
Stir well until mixture becomes smooth. (You might need to add in another small splash of milk.)
Divide mixture into 4, and add to the top of each tumbler/ ramekin.
Sprinkle a little grated chocolate over the top of each and serve.
Makes: 4
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