Lemon Cheesecake Cups
This one is an easy cheesecake
recipe. What I like about it is that I can make as little as I like as they are
individually made in a cupcake/muffin mould/cups. Usually cheesecake takes a
long time to bake and at least over night chilling before one can serve them. Also between the two of us, we find it
difficult to finish a full cheesecake (say a 9” one) in time, as cheesecakes are
usually heavy and does not last long. So this one is just perfect for us: easy
to bake, quick & simple, I have control over the quantity, and as they are individually
made, I can freeze some for later use.
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Cheesecake cup served with raspberry, mint and homemade chocolate
sauce
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Preparation Time: 15 mins
Baking time: 20/30 mins Depending on oven
Chilling time: 2 hours (well you can do less if you don’t have time, but less than one 1 hour will not make the cheese cake settle)
Ingredients for Crust:
10- Digestive Biscuits
(I used McVities)
2-teaspoon low fat
spread (room temperature. This is important).
You can also use butter if you like.
2-teaspoon sugar (optional.
I did not use sugar)
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Cheesecake cup served with mango, strawberry sauce and
homemade chocolate curls
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Ingredients for Filling:
200g full fat
cream cheese (room temperature)
3/4 teaspoon
sugar
1-egg
1/2-teaspoon Lemon essence
½ teaspoon of grated
Lemon Zest
50ml single cream
Pinch of salt
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2. Line 12 cups muffin tray with paper cup liners
Method for the crust:
1.
Put
the digestive biscuits in a zip lock plastic bag. Use a roller pin to make
crumbs. You can also make crumb by putting them in a blender or using a mortar
pestle 2. Put the crumbs in a bowl and combine low fat spread/butter and sugar (optional). Divide the mixture among 12 muffin cups. Press the crumbs to make the layer at the bottom of the cups. Cover with cloth or cling film and chill while you make the filling.
Method for the filling:
1.
Using
an electric mixer/beater, beat the cream cheese on a low speed until creamy and
silk smooth. 2. Add the sugar and salt and beat again for 2/3 mins.
3. Add the egg and beat until the ingredients combine
4. Add single cream, lemon essence and lemon zest
5. Scrape the sides of the bowls and beat well until smooth and thick. But never beat too much or on too high speed as you do not want to have much air in the filling
Final Touch:
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| Taking the paper liner off the cheese cake cups |
2. Divide the filling among 12 muffin cups
3. Put the tray in the pre heated over and bake for 20 mins or until firm but the centre of the cheesecake is wobbly
4. Take it out of oven and let the cakes cool (over wire rack if you have. Otherwise just leave them over wherever you put hot stuff and let them cool down)
5. Once cool, cover with plastic wrap or cling film and refrigerate for 1-hour minimum, best 2 hours if you are not in hurry or even over night if you like.
6. Before serving take off the paper liners
7. Serve with fruits like mango , red grapes, raspberries, strawberries, chocolate curls or/and sauce or even lemon curd.
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Cheesecake cup served with strawberry, red grapes, mango and
chocolate sauce
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About the Author
4 comments
That's a lovely recipe! Cant wait to try it! :))
ReplyDeleteThanks!
Simon...cream and cream cheese ki same?
ReplyDeleteanother thing...i ve micro-oven at my place...no oven...muffin tray ki micro-oven er jonno pouwa jai.
pawna jai.. silicon er.. arre tumi kolkata thakle to ekhan theke kine pathiye dite partam... mumbai te peye jabe.. silicon made jeta oevn and micro oven dutotei use kora jai... nahole try with small micro oven safe bowl....
ReplyDeletearre cream and cream cheese ek na..Cream cheese is categorized as a fresh cheese. it is a kind of cheese that is easy to spread and has a rich creamy texture. it is a kind f cheese which is really soft like cream.
Simon...thank u again for the details...:)yes,aami kichhu jaigay khoj korechhi silicon tray mumbai te.jaldi kinbo...:)
ReplyDeleteokay,got it...cream cheese ta ki...soft cheese spread jeta aamra bread ye spread kori...paste form:)
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