Ingredients
For the cheesecake bases
80g Digestive biscuits
OR
3oz Graham cracker cookies
30g (2½ tbsp) Melted butter
For the no-bake cheesecakes
400g (14oz) Philadelphia cream cheese
200g (7oz) Heavy cream
100g (½ cup) Sugar
1 tsp Vanilla extract
For the baked cheesecakes
400g (14oz) Philadelphia cream cheese
200g (7oz) Unsweetened yogurt
15 g (¾ cup) Sugar
1 tsp Vanilla extract
2 Eggs
20g (2 tbsp) Flour
Grated zest of 1 lemon
Method
For the cheesecake bases
In a bowl, mix the crushed cookies with the melted butter, to form a sand-like texture.
Spoon a little of the mixture in each cupcake liner, and press down using the base of a glass.
Set aside while you make the cheesecake filling.
For the no-bake cheesecakes
In a bowl, add the cream cheese, heavy cream, sugar and vanilla extract.
Whip the mixture until it forms medium/stiff peaks. The cream should hold its shape.
Spoon the filling into the cupcake liners, and smooth off the surface.
You can eat these right way, but it’s better to chill them.
Optionally top the cheesecakes with toppings of your choice e.g. fresh strawberries.
Tips
If you’re serving these to a large group of people, pop them in the freezer for 10 - 15 minutes before serving to make it easier for people to remove the paper liners.
For the baked cheesecakes
In a bowl, whip together the cream cheese and yoghurt.
Add the sugar and vanilla extract and lemon zest; and mix again until everything is well-combined.
Add the eggs, and combine gently. Do not over-mix, because it’s important not to incorporate air at this stage.
Add the flour, and mix until just combined.
Pour the batter in the paper liners, and tap the trays to settle the mixture.
Baked the cheesecakes in a pre-heated oven at 150 °C (300 °F) for exactly 15 minutes. They will still be jiggly and a little undercooked at this stage.
After 15 minutes, turn off the oven, and open the over door a little. Allow the cheesecakes to rest in place for three minutes, so they gradually deflate without cracking.
Take the cheesecakes out of the oven, and allow to cool to room temp. They will still look undercooked at this stage - do not be tempted to cook them more!
Once cool, cover the cheesecakes, and put in the fridge overnight.
Optionally top the cheesecakes with toppings of your choice e.g. fresh strawberries.
Categories: No bake cheesecake, Baked cheesecake
