Lemony Flutter Baked Cheesecake ...
I am not a dan of overly sweet treats and as such a baked cheesecake has always been a personal favourite of mine. I remember childhood birthdays at the Spur which always ended with a slice of 'Chattanooga cheesecake' in the early day of Spur it what the lightest and fluffiness of baked cheesecakes.
Nowadays I relish a slice of the New York style baked cheesecake with it's hints of tangy lemon , rich creaminess . Here is my take an an old favourite but with a dash of chocolates goodness....
Lemony Flutter Baked Cheesecake ...
Preparation & Cooking time : 60 minutes
Serves : 4
Difficulty : 4/10
You will need:
4 mini flan dishes
4 mini flan dishes
For the Biscuit Crust :
1 Packet Lemon Flavored Cream Biscuits
200gr Butter
1 Packet Lemon Flavored Cream Biscuits
200gr Butter
For the Cheesecake Filling:
500gr Cream Cheese
2 Tbsp Lemon Juice
2 Eggs
1 Egg Yolk (only)
250gr Castor Sugar
2 Tsp Vanilla Essence
1 Carton Cream (approx 250ml)
To decorate :
250gr Dark Chocolate
100ml Cream
500gr Cream Cheese
2 Tbsp Lemon Juice
2 Eggs
1 Egg Yolk (only)
250gr Castor Sugar
2 Tsp Vanilla Essence
1 Carton Cream (approx 250ml)
To decorate :
250gr Dark Chocolate
100ml Cream
Method: (see below for pictorial)
Heat the oven to 180'c
For the crust
:
- Soften the butter in the microwave for a few seconds ( do not melt)
- Crush the lemon cream biscuits in a packet
- Place the crushed biscuit into a glass bowl and rub in the softened butter to for a crumbly mixture, mould this mixture into the bottom of the mini flan dishes.
- Bake for 10 minutes at 180'c
- Remove from the oven and leave to cool whilst making the filling
- Soften the butter in the microwave for a few seconds ( do not melt)
- Crush the lemon cream biscuits in a packet
- Place the crushed biscuit into a glass bowl and rub in the softened butter to for a crumbly mixture, mould this mixture into the bottom of the mini flan dishes.
- Bake for 10 minutes at 180'c
- Remove from the oven and leave to cool whilst making the filling
For the creamcheese filling :
- Place all the ingredients for the filling into a glass bowl Nd using a whisk mix them together gently , removing lumps but avoiding putting to much air/ bubbles into the mixture.
- Spoon the mixture over the baked biscuit crusts
- Bake for 20-25minutes on 180'c ( or until light golden brown) be careful to not over bake, you can test with a knife by piercing the tart and if the knife comes out clean it is ready.
- Remove and leave to cool off to just warm.
You can serve this with either a dollop of cream and lemon curd or alternatively a yummy chocolate topping ...
For the chocolate topping :
Place the chocolate in a microwave proof glass measuring jug , heat the chocolate in a microwave for 30 seconds , add the cream and stir. Heat for a further 30 seconds and again stir. This should leave you with a creamy liquid chocolate sauce that you can pour over the cheesecake. Sprinkle a few of the biscuit as shown above.
Enjoy!
- Spoon the mixture over the baked biscuit crusts
- Bake for 20-25minutes on 180'c ( or until light golden brown) be careful to not over bake, you can test with a knife by piercing the tart and if the knife comes out clean it is ready.
- Remove and leave to cool off to just warm.
You can serve this with either a dollop of cream and lemon curd or alternatively a yummy chocolate topping ...
For the chocolate topping :
Place the chocolate in a microwave proof glass measuring jug , heat the chocolate in a microwave for 30 seconds , add the cream and stir. Heat for a further 30 seconds and again stir. This should leave you with a creamy liquid chocolate sauce that you can pour over the cheesecake. Sprinkle a few of the biscuit as shown above.
Enjoy!
** cooks note -
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