Mini Cheesecakes in a Pot

FullSizeRender 116Luckily, these days you can find a gluten free version of just about anything you can think of (Yay! Although it doesn’t mean it’s good…). I even found corn bulgur at Waitrose today – no idea how that works, but isn’t it awesome?!
Therefore it’s really easy to find digestives or any other type of biscuits to stick in a cheesecake – no excuse! Other than digestives, I definitely recommend those gingerbread men from Sainsbury’s; they make a pretty damn good cheesecake crust.

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Yields 2 mini cheesecakes – If you want to make 1 big one, just quadruple the recipe!

For the raspberry coulis :

50g raspberries

25g icing sugar

1 tsp lemon, juice

For the blueberry coulis :

25g blueberries

13g icing sugar

1/2 tsp lemon juice

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For the cheesecake :

35g butter, melted

60g biscuits (digestive or other), crushed

30g caster sugar

3/4 tbsp cornflour

225g Philadelphia cream cheese

1 small egg or 1/2 a large one

30g double cream

1 drop vanilla extract

1 drop almond extract (optional)

1 lemon, zest

FullSizeRender 111Start with the coulis because you’ll want them to be cool when you use them for the deco (so you don’t scramble up those eggs that are in the filling)

It’s really simple, and you can literally do this for any fruit : for each coulis, place all the ingredients in pans and let cook down until the sugar has dissolved and the fruits have completely shrunk into the syrup. When ready, pour into bowls, ready to use.

Then, melt the butter and crush the biscuits. I personally don’t have any mixer, blender, blitzer or other electronic appliance whatsoever (though I wish I did), but there’s always another way. So if you don’t have a blitzer either, just pop the biscuits in a ziplock bag, close well and bash down with a rolling pin until they’re crumbs. Bear in mind that the bag might explode (it actually happened to me earlier), so beware when you get close to the edges!

Once the butter is melted, mix in with the crumbs and divide between the two pots – press down well to form the base.

Place in the oven at 180°C / 350°F / Gas 4 for 10 minutes or until golden brown. When ready, take out and let cool to room temperature.

Meanwhile, beat together the sugar, cornflour and Philadelphia until the cheese loosens up and you reach a creamy texture. Add the egg, beat it in, then add the double cream. Finally, mix in the flavourings and the lemon zest.

When the biscuit bases are cool enough, dollop the cream cheese mixture inside, occasionally dropping in a spoonful of raspberry jam or blueberry jam (or both if you want the best of both worlds).

Finish with a little jam decoration – I just dropped some on top and made swivels with the back of a knife.

Bake in the oven on for 40-45 minutes, or until a knife comes out clean.

Let cool to room temperature and then place in the fridge 2-3 hours until completely chilled; cold is the best way to eat this cake!

Serve with the jams and fresh fruits for a little bit of tangyness to contrast with the creamy filling!

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