Individual Cheesecake Desserts
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Ingredients
for
4
- For the sponge base
- ¼ cup soft butter (or margarine)
- ¼ cup caster sugar
- ½ cup self-rising flour
- ¼ tsp Baking powder
- 1 egg
- For the cheesecake
- 1.333 cups full-fat cream cheese
- ¼ cup caster sugar
- 1 lemon (grated rind and juice of half)
- 2 eggs (beaten)
- ½ cup double cream
- In addition
- 12 ozs canned cherry pie filling
Preparation steps
1.
PREPARE THE RINGS
2.
Preheat the oven to 180°C. Take the top and bottom off four 220 g cans of pineapple rings or small baked bean cans, wash and remove the labels. Stand them on a baking sheet lined with nonstick baking paper, then line the sides of the cans with strips of nonstick baking paper.
3.
MAKE THE SPONGE
4.
Place all the sponge ingredients into a bowl or food processor and beat until smooth.
5.
Divide between the lined cans and smooth flat. Bake for 8-10 min until well risen and the tops spring back when lightly pressed with a fingertip.
6.
MAKE THE FILLING
7.
Meanwhile, beat the cream cheese, sugar and lemon rind to¬gether. Gradually mix in the juice of half the lemon, the beaten eggs and cream, until smooth. Pour the cream cheese mixture into the tins. Reduce the oven temperature to 160° and cook for 25 min or until just set. Turn off the oven and leave to cool with the door slightly ajar for 30 min.
8.
CHILL AND SERVE
9.
When cool, transfer the cans to the fridge and leave overnight (or for at least 3 hr) before serving. Remove the tins and paper from the cheesecakes, transfer to serving plates and spoon the cherry pie filling over the top.
