Individual Cream Cheese Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
12
- For the base
- 24 Biscuit (digestive)
- 2 tsps sugar
- 3 Tbsps unsalted butter (melted)
- For the filling
- 1 ½ cups cream cheese
- ½ cup sugar
- 2 Tbsps Sour cream
- ¼ tsp salt
- 2 Tbsps lemon juice
- 1 tsp grated lemon zest
- 1 egg
- 4 Tbsps Lemon curd
- For the meringue
- 2 egg whites
- ½ cup sugar
- ⅛ tsp cream of tartar
- ½ tsp vanilla extract
- To decorate
- finely grated Lime zest
Preparation steps
1.
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Stir together the biscuit crumbs, sugar and melted butter. Divide between the tins and press evenly into the bases. Bake for 5 minutes, then set aside to cool.
3.
Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.
4.
For the filling: beat together the cream cheese and sugar. Mix in the soured cream, followed by the lemon juice and lemon zest. Add the egg and mix until smooth.
5.
Divide between the tins and bake for 15-18 minutes. Cool in the tin to room temperature, then chill for at least 2 hours.
6.
Carefully remove the cheesecakes from the tins. Spread the tops with 1-2 teaspoons lemon curd. Chill while you make the meringue.
7.
For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, cream of tartar and vanilla, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
8.
Spoon into a piping bag and pipe onto the chilled cheesecakes. Use a cooks' blowtorch to lightly brown the meringue.
9.
Sprinkle with lime zest.
