New Year's Eve recipe for 4 - 8 people, takes only 40 mins; recipe has biscuit, butter, ricotta, cream cheese, soured cream, large egg, caster sugar, cornflour, vanilla extract, lemon, double cream and lemon curd.
Mini New York cheesecakes
Course: New Years Eve
Servings
4 - 8
servings
Prep time
45 mins
Ingredients
- Soured Cream: 200g soured cream
- Lemon: 1 lemon, finely grated rind and juice
- Butter: 100g butter, melted
- Caster Sugar: 250g caster sugar
- Ricotta: 250g ricotta
- Vanilla Extract: 1 tsp vanilla extract
- Large Egg: 3 large eggs
- Cream Cheese: 250g cream cheese
- Double Cream: 150ml double cream
- Cornflour: 1 level tbsp cornflour
- Lemon Curd: 2-4 tbsp lemon curd or fresh raspberries, to decorate
- Biscuit: 250g ginger snap biscuit
Directions
- Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
- 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.
- 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.
- Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
- 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.
