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This mini cheesecake with lemon curd on top is a perfect little treat for your morning tea, afternoon tea, desserts, breakfast………Just any time of the day really! I love my baked cheesecake by itself usually without any fruits but having the lemon curd in this cheesecake, just bring the whole thing to a different level! – its creamy, its refreshing, you wouldn’t be able to stop with just one of these minis! Please see my mini cheesecake post to get the recipe and get the lemon curd recipe from my strawberrt lemon tart post.
1. Make your lemon curd. Then follow the cheesecake recipe and after you have spoon the cheesecake mixture into the baking tray, spoon about a teaspoon of the lemon curd on top and use a toothpick and make the swirl pattern! Follow the instructions of the rest of the cheesecake recipe for baking time and how to store.
Its been about a month since I have moved houses, still can’t get back into my baking routine…..hence the lack of the new posts in the last couple of the months! But once I get rid of this cold, I will be back with some awesome baking posts ! I made this cappuccino cheese cake slice a couple of months ago, it was a great morning or afternoon tea treat with my coffee – yep! a double coffee hit! Always a lifesaver on those very ordinary working days!
Second time around when I made this, I made chocolate ganache and pour it over the filling and top with grated chocolate! That was a great addition to the slice, it reallygave the slice a much more chocolatley taste, to make this a true cappuccino slice!
- ¼ cup of plain flour
- 1/3 cup of self-raising flour
- 1 tablespoon dark cocoa powder
- ¼ cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 65g butter, melted
- ¼ cup milk
- 350g cream cheese
- 100g mascarpone cheese
- 1/3 cup sour cream
- 1/3 cup caster sugar
- 3 eggs, lightly beaten
- 1 tablespoon coffee powder
- 50g grated dark chocolate
- Preheat the oven to 180C. Lightly grease a 19cm square cake tin and line with baking paper, overhanging two opposite sides.
- Sift the flours and coca into a large mixing bowl. Add the sugar and make a well in the centre of the dry ingredients. In a separate bowl, mix the egg, vanilla essence, butter and milk until well combined. Spoon into the prepared tin and bake for 10-15 minutes and then cool completely. Reduce the oven to 160C.
- To make the filling, beat the cream cheese, mascarpone and sour cream with electric beaters for 3 minutes, or until smooth. Add the sugar in batches and beat for another 3 minutes. Add the eggs gradually, beating well after each addition.
- Dissolve the coffee in a little warm water, add to the filling and beat until well combined. Pour over the base. Bake for 30-35 minutes, or until set. Leave in the tin to cool completely. Cut into slices, top with grated chocolate and serve.
Cheesecake is one of my favourite desserts, I love that they are so rich, creamy and satisfying, always hit the spot when I have them! I don’t make a whole cheesecake a lot, but I love making these mini individual cheesecakes, they are just so cute! They are also a winner to bring to a dinner party or afternoon tea, they taste fantastic and look gorgeous and only takes a little effort to make them! Trust me, this mini cheesecake will make you seem like a cheesecake making pro!
Cheesecake mixture is very forgiving, you cant really stuff it up, the most important thing when it comes down to baking cheesecake is -NOT to over bake it! If you over baked your cheesecake, it will come out dry and not creamy. So when you take out your cheesecake from the oven, the edge of the cheesecake should be set but when you gently shake the muffin tray, the center of the cheesecake should be a bit wobbly – that will set after chilling in the fridge for 2-4 hours or overnight. And there, you will have one rich, creamy, tasty cheesecake!
Mini Baked Cheesecake – Make 10
(Recipe from Exclusively Food)
- 150g Nice biscuits (we use Arnott’s brand)
- 70g butter, melted
- 250g cream cheese, softened
- 75g (1/3 cup) caster sugar (superfine sugar)
- 1 large egg (we use eggs with a minimum weight of 59g)
- 20ml (1 tablespoon) lemon juice
- 100ml (5 tablespoons) thickened cream (about 35 percent fat)
- Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).Line 10 holes of a muffin pan muffin cases.
- Finely crush biscuits in a food processor or blender. Then mix crushed biscuits with melted butter.
- Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
- Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
- Bake cheesecakes for 17-20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
- Remove cheesecakes from pan, place in an airtight container and refrigerate for 2-4 hours or overnight. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.
1. Serve with your choice of fruits. I like mine with strawberries or rapsberries or blueberries and also mango or kiwi fruits! Or sometimes, just good old plain cheesecake! Classic!