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12
Little Baked Lemon
Cheesecakes
Makes 12
12 butternut snap cookies
375g cream cheese, softened at room temperature,
cut into 3cm cubes
½ cup (110g) caster sugar
2 eggs
125g sour cream
2 teaspoons finely grated lemon rind
1 teaspoon fresh lemon juice
Fresh berries and icing sugar, to garnish
1. Preheat oven to 160°C no fan (140°C fan-forced).
Line each hole of a 12-hole ½ cup (125ml) muffin
pan with paper cases. Place a cookie into the
base of each paper case, pressing down slightly.
2. Place softened cream cheese and sugar into
a bowl. Beat ingredients using the scraper
beaters on speed 6 until mixture is smooth.
3. Add eggs, one a time, beating well between
each addition. Add sour cream, lemon rind
and juice and beat until combined.
4. Pour cream cheese mixture into paper
cases. Bake for 20 minutes or until just set.
Turn the oven off. Leave the cheesecakes
in the oven, with door ajar, until cool.
5. Cover and refrigerate until well chilled.
Remove and discard paper cases. Transfer
cheesecakes to a serving platter. To serve,
top with berries and dust with icing sugar.
Variations
Blueberry & Vanilla
Substitute lemon rind and juice with add 1
teaspoon vanilla bean paste. Top cheesecake
mixture with fresh blueberries before baking.
Savoury Ricotta Hotcakes
Makes 8 to 10
3 eggs, separated
200g fresh ricotta
¼ cup (20g) finely grated parmesan cheese
½ cup (125ml) milk
Salt and freshly ground pepper
¾ cup (110g) self-raising flour
1½ teaspoons baking powder
Butter, for greasing
Chargrilled capsicum relish, to serve
Pan-tossed baby spinach, to serve
1. Place egg yolks, ricotta, parmesan and milk into
a bowl. Beat ingredients using scraper beaters
on speed 2-3 until combined. Season with salt
and pepper. Add sifted flour and baking powder.
Reduce to speed 1-2 and mix until just combined.
2. Place egg whites in a separate glass, ceramic
or stainless steel bowl. Beat egg whites
using balloon whisks, gradually increasing
speed to 9 until firm peaks form.
3. Using a large metal spoon gently fold half the
egg whites through ricotta mixture until just
combined. Repeat with remaining egg white.
4. Heat a large heavy base frying pan or griddle
over a moderate heat. Lightly grease with
butter. Spoon 2 heaped tablespoons of the
mixture into pan, and spread a little with the
back of a spoon, if necessary (3 pancakes
per batch). Cook for 2-3 minutes each side
until golden brown. Transfer to plate, and
cover to keep warm. Repeat with remaining
mixture. Serve with relish and baby spinach.
Variations
Sweet Ricotta Hotcakes
Omit parmesan, salt and pepper. After the egg
whites form soft peaks, add 2 tablespoons caster
sugar, and continue beating for 1 minute until
sugar has dissolved. Follow remainder of recipe.
Serve with maple syrup and fresh berries.
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