Individual Baked Cheesecakes

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


  1. Melt the butter gently in a saucepan, add the crushed biscuits, 1 tablespoon of the sugar, and mix together.
  2. Divide between the muffin cases, smooth down, and refrigerate.
  3. Put the sugar, cheese, eggs, and soured cream into the mixing bowl and beat with the hand mixer until smooth.
  4. Add the flour and mix well.
  5. Decant into the measuring jug (this makes it really easy to pour into the muffin cases), scraping everything out with the spatula.
  6. Pour into the muffin cases and bake in a preheated oven (160°C/Fan 140°C/Gas 3) for 30 minutes.
  7. Turn off the oven, open the oven door a little bit and leave for 20 minutes.
  8. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.

5 comments on “Individual Baked Cheesecakes

  1. I agree. I adore cheesecake and I love the way you’ve done these.

  2. […] Be adapted with the addition of other ingredients. For a lemon cheesecake… … 4 comments on " Individual Baked Cheesecakes "… Find source site […]

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