I do love cheesecake and these individual baked cheesecakes are easy to prepare and really pack a punch in the flavour department. Baking along with the GBBO I was inspired to make these tasty individual cheesecakes for my family as my girls love to have little treats rather than a large cheesecake. Lara was convinced that the topping was egg yolk but I can assure you it’s just lemon curd!
I have been really inspired by the new series of GBBO and am baking along with Jenny from Mummy Mishaps and the #GBBOBloggers2015 which has been really great and challenging at some times as I’ve had a few disasters! We have all been glued to the screen every Wednesday night watching GBBO and although I attempted the Creme Brûlée it was a real letdown as mine ended up like custard instead of the perfect soft finish! But I’m happy to say that the cheesecakes I made ended up to be the week’s baking success with my family.
For the base
- 90 g butter
- 165 g digestive biscuits
For the filling
- 900 g full fat soft cheese such as Philadelphia
- 250 g caster sugar
- 3 tablespoons plain flour
- 1.5 tsp vanilla essence
- Zest of 1 lemon
- 3 eggs and 1 yolk
- 285 ml creme fraiche
For the topping
- 2-3 teaspoons of good quality lemon curd heated gently in a pan.
- Preheat the oven to gas mark 4 or 180 C.
- Line your individual spring form cake tins with baking paper.
- To make the base, melt the butter in a pan and crush the biscuits finely and add to the melted butter. Mix together and then press firmly and evenly into the cake tin. Bake in the oven for 10 minutes and remove to cool.
- For the filling preheat the oven to gas mark 9 or 240 C.
- Using a food mixer with the paddle attachment add the soft cheese and beat for 3-5 minutes until soft and creamy in texture.
- Add the sugar slowly and beat the mixture on a low setting, add the flour and a pinch of salt, continue to mix, scraping the sides of the bowl and incorporating into the mixture as necessary.
- Change the paddle attachment to the whisk attachment and add the lemon zest and the vanilla essence. Whisk the mixture slowly and add one in egg at a time, add the creme fraiche and mix until smooth.
- Mixing the filing correctly is really important here, because if you over whisk it you will let in too much air and if you under whisk it you risk the mixture being lumpy. Either of these can have the result of the cheesecake cracking and cooking unevenly.
- Use a little melted butter and brush onto the sides of the spring form tins. Pour the filling mixture into the individual tins, checking for any unevenness, smooth out the top with a knife to get a flat, smooth finish.
- Carefully place into the oven and bake in the middle of the oven for 10 minutes. Reduce the temperature of the oven to gas mark 1/4 or 110 C and bake for 25 – 35 minutes. Turn off the oven, to check to see if it is ready just take the tin and shake gently it should have a slight wobble. Leave to cool in the oven with the door closed for a dry texture to your baked cheesecake, or if you prefer the creamy texture leave to cool with the door ajar for two hours.
- For the topping, gently heat the lemon curd and spread evenly over the cheesecake using a palette knife.
- Cover the cheesecake carefully and loosely and put into the fridge either overnight or for eight hours.
- When ready run a knife around carefully around the sides of the individual springform tins and carefully remove the cheesecake (you may need to use a kitchen fish slice to help you) and transfer to a serving plate.
- Decorate with warmed lemon curd by carefully spreading it onto the individual cheesecakes and serve.