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Mini cheesecakes

Mini New York cheesecakes in six pieces on a tray

Mini cheesecakes

Name: Mini cheesecakes
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Makes 48 squares or 96 rectangles
Cuisine: American
Ingredients: 250g ginger snap biscuit; 100g butter melted; 250g ricotta; 250g cream cheese; 200g soured cream; 3 large eggs; 250g caster sugar; 1 level tbsp cornflour; 1 tsp vanilla extract; 1 lemon finely grated rind and juice; 150ml double cream; 2-4 tbsp lemon curd or fresh raspberries, to decorate

Valerie Barrett

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Makes 48 squares or 96 rectangles

Easy

Prep: 45 mins

Cook: 40 mins

Plus overnight setting

A star rating of 4.8 out of 5.14 ratingsRate

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These mini New York cheesecakes are made by cutting this classic traybake into bitesize pieces. Serve them for the ultimate sweet canapé, drizzled in lemon curd.

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Ingredients

Nutrition

Units:

MetricUS

250g ginger snap biscuit
100g butter

melted
250g ricotta
250g cream cheese
200g soured cream
3 large eggs
250g caster sugar
1 level tbsp cornflour
1 tsp vanilla extract
1 lemon

finely grated rind and juice
150ml double cream
2-4 tbsp lemon curd

or fresh raspberries, to decorate

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Nutrition: per serving

kcal124
fat8.6g
saturates5.2g
carbs10g
sugars7.9g
fibre0.1g
protein1.5g
salt0.4g

low

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
step 2

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.
step 3

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.
step 4

Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
step 5

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.

RECIPE TIPS

MEASUREMENTS

Unless otherwise stated, teaspoon and tablespoon measurements in our recipes are level. For best results, ensure you stick to this. Here, too much could flavour the mixture.

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A star rating of 4.8 out of 5.14 ratings

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