Mini Cheesecakes with Raspberry Mousse Topping

Mini cheesecakes are fast becoming one of my favourite things to bake- they’re cute, they’re tasty and their portion size is controlled! They’re great for when there’s only one of you because, much though I love cheesecake, I don’t think I could eat a whole one all to myself. I loved it the first time I made mini cheesecakes (recipe here), so this time I decided to class them up a little with some extras.

One of my favourite flavour combinations is dark chocolate and raspberry, which I’ve been wondering about incorporating into a cheesecake for a while now. I think the tanginess (real word?) of the two flavours works really well together, which is what made me think of another great flavour combination- lemon and raspberry. I was debating between these flavours for ages so, naturally, decided screw it and made both! These are really easy to make, although they are a little more expensive to make than other bakes, they do last longer than some. If you don’t have any ramequins, then these can also be made in cupcake cases in a cupcake tin (although I would double up the cases.)

Lemon and Chocolate Mini Cheesecakes with Raspberry Mousse Topping 
Preparation Time: Base- 5 mins, Cheesecake- 10-15 mins, Mousse- 5 mins
Baking Time: 20-30 mins
Cost: £2.60 (to make 8)

Ingredients
For base (makes 8):
175g Digestive Biscuits
70g Butter

For Lemon Cheesecake (makes 4):
125g Cream Cheese
55g Caster Sugar
1 Egg
Zest of 1/2 Lemon
1/2 tbsp Lemon Juice
1/2 tsp Vanilla Essence

For Chocolate Cheesecake (makes 4):
125g Cream Cheese
1 Egg
32g Icing Sugar
50g Dark Chocolate
1/2 tsp Vanilla Essence

For Raspberry Mousse (covers 8):
50g Raspberries (plus extra to decorate)
100ml Whipping Cream
30g Icing Sugar

Method
1. Preheat the oven to 160C.
For base:
2. Bash the biscuits until you have a crumby texture. Melt the butter, then stir into the biscuit crumbs. When the butter is fully combined with the biscuit, spoon into ramequins and press down with a spoon to form a base with no loose crumbs. Fridge until needed.
For lemon cheesecake:
3. Mix the sugar and the lemon zest, combining with your fingertips until you have a lemon sugar.
4. Mix in the cream cheese, using a hand mixer. Add the egg, lemon juice and vanilla essence and mix until combined.
5. Bake in a preheated oven for 20-30 minutes. Remove from the oven and leave to cool.
For chocolate cheesecake:
3. Melt the chocolate until smooth. Add the rest of the ingredients and mix with a hand mixer until fully combined and smooth.
4. Bake in a preheated oven for 20-30 minutes. Remove from the oven and leave to cool.
For the mousse:
5/6. Put all the ingredients in a bowl and mix until fully combined and the cream thickens nicely (it shouldn’t run off a spoon).
7. Once the cheesecakes have cooled, add the mousse topping, spreading gently with the back of a teaspoon. Add an extra raspberries for decoration.

Handy Hints
Recipe- If you only want to make one of these flavours, double the ingredients for the cheesecake section but NOT the base and mousse sections. This recipe is for someone to bake both flavours.
Bake- The cheesecake are done when they have a slight wobble, but don’t took or feel runny.
Mousse- If you don’t like the sound of the mousse layer it’s by no means essential!
Ramequins- If you don’t have these, use cupcake cases in a cupcake tray (but double them up)
Storage- Keep these in the fridge.

mini cheesecakes 2 2

mini cheesecakes 2

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One thought on “Mini Cheesecakes with Raspberry Mousse Topping

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