Mini New York cheesecakes

Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé

Prep:45 mins
Cook:40 mins
Plus overnight setting

Easy

Nutrition per serving

kcal 124
fat 8.6g
saturates 5.2g
carbs 10g
sugars 7.9g
fibre 0.1g
protein 1.5g
salt 0.4g

Ingredients

250g ginger snap biscuits
100g butter, melted
250g ricotta
250g cream cheese
200g soured cream
3 large eggs
250g caster sugar
1 tbsp cornflour (see tip)
1 tsp vanilla extract
1 lemon, finely grated rind and juice
150ml double cream
2-4 tbsp lemon curd or fresh raspberries, to decorate

Tip

Measurements

Unless otherwise stated, teaspoon and tablespoon measurements in our recipes are level. For best results, ensure you stick to this. Here, too much could flavour the mixture.

Method

Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.