There’s nothing better than a nice cheesecake, except having one to yourself virtually guilt free! These individual cheesecakes let you do just that.
This recipe isn’t overly sweet, which can be a problem with some cheesecakes. It’s a basic recipe that can easily be adapted with the addition of other ingredients. For a lemon cheesecake add the rind and juice of one lemon. For a vanilla cheesecake just add 1-2 teaspoons of vanilla extract.
These cheesecakes will keep for 4-5 days in the refrigerator, if they last that long!
Butter – 2oz/55g
Ginger biscuits – 4oz/115g (crushed with a rolling pin, in a plastic bag or bowl)
Golden caster sugar – 3½oz/100g
Soft cream cheese (I used Philadelphia) – 10oz/285g
Eggs – 2 medium
Soured cream – 4fl oz/125ml
Plain flour – 4 tablespoons
Equipment: 12 hole muffin tin lined with muffin cases, large mixing bowl, rolling pin, saucepan, hand-mixer, spatula, measuring jug, wire rack
- Melt the butter gently in a saucepan, add the crushed biscuits, 1 tablespoon of the sugar, and mix together.
- Divide between the muffin cases, smooth down, and refrigerate.
- Put the sugar, cheese, eggs, and soured cream into the mixing bowl and beat with the hand mixer until smooth.
- Add the flour and mix well.
- Decant into the measuring jug (this makes it really easy to pour into the muffin cases), scraping everything out with the spatula.
- Pour into the muffin cases and bake in a preheated oven (160°C/Fan 140°C/Gas 3) for 30 minutes.
- Turn off the oven, open the oven door a little bit and leave for 20 minutes.
- Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.