Mini Raspberry Lemon Cheesecakes
A delicious dessert combining the tangy flavour of lemon, the sweetness of raspberry and the creaminess of cheesecake. Indivdual portions are easy to serve and a great option for parties.
Ingredients
100 g biscuits, crushed
40 g unsalted butter, melted
For the raspberry sauce
300 g frozen raspberries
100 g caster sugar
8 g gelatine, soaked
For the cheesecake
350 g cream cheese
90 g caster sugar
35 g lemon juice
175 g whipping cream
For the decoration
lemon zest, as needed
raspberries, as needed
Instructions
STEP 1/4
Add crushed biscuits and melted butter into a medium bowl and mix until combined
Transfer 1 Tbsp of the mixture into each of the muffin holes and press down firmly
Chill in the fridge until ready to use
STEP 2/4
Add frozen raspberries and caster sugar into a saucepan
Cook until dissolved and mixture is a runny consistency – 10-15 minutes, medium heat
(Tip: If the mixture is too thick, add 1 Tbsp of water at a time)
Strain the mixture through a sieve into a jug to remove any seeds
Add the soaked gelatine and mix to dissolve
Let cool – 15 minutes
STEP 3/4
Fit the Whisk Tool
Add cream cheese, caster sugar and lemon juice into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed Max
Add the raspberry sauce
Mix – 30 seconds, speed Max
While the machine is running, slowly pour in whipping cream
Mix – 2 minutes, speed Max
STEP 4/4
Transfer the mixture into the muffin tin
Spread the mixture into the sides of each muffin hole to remove any air pockets that might form
Level the surface with a spatula
Chill in the freezer until set – 2 hours
(Tip: Alternatively, chill in the fridge for 4 hours)
Decorate with lemon zest and raspberries (optional)
Serve
Substitutions:
Frozen raspberries can be replaced with fresh raspberries
Whipping cream can be replaced with double cream
Mini Raspberry Lemon Cheesecakes
A delicious dessert combining the tangy flavour of lemon, the sweetness of raspberry and the creaminess of cheesecake. Indivdual portions are easy to serve and a great option for parties.
Ingredients
100 g biscuits, crushed
40 g unsalted butter, melted
For the raspberry sauce
300 g frozen raspberries
100 g caster sugar
8 g gelatine, soaked
For the cheesecake
350 g cream cheese
90 g caster sugar
35 g lemon juice
175 g whipping cream
For the decoration
lemon zest, as needed
raspberries, as needed
Instructions
STEP 1/4
Add crushed biscuits and melted butter into a medium bowl and mix until combined
Transfer 1 Tbsp of the mixture into each of the muffin holes and press down firmly
Chill in the fridge until ready to use
STEP 2/4
Add frozen raspberries and caster sugar into a saucepan
Cook until dissolved and mixture is a runny consistency – 10-15 minutes, medium heat
(Tip: If the mixture is too thick, add 1 Tbsp of water at a time)
Strain the mixture through a sieve into a jug to remove any seeds
Add the soaked gelatine and mix to dissolve
Let cool – 15 minutes
STEP 3/4
Fit the Whisk Tool
Add cream cheese, caster sugar and lemon juice into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed Max
Add the raspberry sauce
Mix – 30 seconds, speed Max
While the machine is running, slowly pour in whipping cream
Mix – 2 minutes, speed Max
STEP 4/4
Transfer the mixture into the muffin tin
Spread the mixture into the sides of each muffin hole to remove any air pockets that might form
Level the surface with a spatula
Chill in the freezer until set – 2 hours
(Tip: Alternatively, chill in the fridge for 4 hours)
Decorate with lemon zest and raspberries (optional)
Serve
Substitutions:
Frozen raspberries can be replaced with fresh raspberries
Whipping cream can be replaced with double cream