Saturday, 30 July 2011

Individual Cheesecake Portions



I promised I'd tell you about my favourite new kitchen purchase just as soon as I had chance to use it, and of course I wanted to use it as soon as possible.

I've wanted one of these for a couple of years, but I haven't been able to find them on sale anywhere. Now, Lakeland have finally introduced them as a new product. What am I talking about? Loose-based muffin tins.


I have - and love - several full-sized loose-based cake tins, but I really wanted to be able to make individual dessert portions in mini loose-based tins like these. For example, miniature cheesecakes.

I made two different flavours of cheesecake this time, so I'm including the recipe exactly as I prepared it: for four of each kind. Of course, you could double the quantities for either the raspberry or ginger flavours to make eight of one kind.

I found it helped to put the muffin tin on top of a clean baking sheet, to stop myself accidentally prodding the loose bases with a stray finger.


Individual Cheesecakes
Makes 8 (4 ginger, 4 raspberry)

For the base:
85g ginger biscuits, crushed
35g butter

For the basic topping:
100ml double cream
200g cream cheese
35g icing sugar

Additions for the ginger cheesecakes:
35g candied ginger
¼tsp ginger extract

Additions for the raspberry cheesecakes:
12 fresh raspberries
1 inch of vanilla pod

  1. Melt the butter and combine with the crushed biscuits. Divide the mixture between eight mini cheesecake pans and press into the base. Refrigerate.
  2. Cut eight thin slices of candied ginger, and set aside for decoration. Chop the remaining ginger into small cubes.
  3. Thoroughly combine the cream cheese and icing sugar in a mixing bowl. Separate off half of the cream cheese mixture into another bowl.
  4. To one set of cream cheese mixture, add the seeds from the vanilla pod.
  5. To the other, add the ginger essence and cubed ginger.
  6. In a separate bowl, whip the cream until stiff.
  7. Divide the whipped cream evenly between the two batches of cream cheese. For each, fold in with a spatula until mixed.
  8. Spoon a little filling onto each cheesecake base, to make four of each kind. Smooth the surfaces with the back of a teaspoon.
  9. Use the sliced ginger to decorate the ginger cheesecake. Arrange three raspberries on top of each vanilla cheesecake.
  10. Refrigerate for at least two hours - or ideally overnight - before serving.




13 comments:

becky said...

Wow, a clever invention! I've never seen individual muffin tins before...cool. I'll be looking for some of my own...

JamieAnne of A Dash of Domestic said...

How awesome is that? Lovely. Love you plates and cup too. Too cute!

Katie said...

I've been wanting one of those!! Nice to see that someone who has one likes theirs!

Love the recipe as well. I'm such a cheesecake fan!!!

Fly Girl said...

Oh the ginger cakes are calling my name! Your posts are truly getting dangerous, Rachel.

Rachel said...

Lakeland are full of great ideas, aren't they!

Bagman and Butler said...

I should not have read this prior to breakfast!

Welshcakes Limoncello said...

Oh, what a brilliant idea from Lakeland! And the cheesecakes are a brilliant idea from YOU!

dillytante said...

Never mind the cheesecakes, I love your crockery!

Holly Lefevre said...

I want one of those - the pan and the cheesecake!

christine said...

what a sensible idea to have the loose bases, and the cheesecakes look lovely:)

A Cuban In London said...

Now, you've given me an idea. Because I have those little trays but never thought to use them for cheesecake. We use them for other types of cakes.

Cheesecake is one of my favourite desserts ever! (sigh) :-)

Greetings from London.

Krysten @ After 'I Do' said...

Oh my gosh those look SO good! ANYTHING cheesecake is awesome in my book!

The Blonde Duck said...

That's perfect. My sister loves making cheesecakes. I've got to get one of these for her!

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