Ingredients
Crust
- 50 g crushed digestive biscuits
- 1/2 tablespoon sugar
- 2-2.5 tablespoons melted butter
Charger
- 275 g cream cheese (approx. 15 Kiri cheese cubes)
- 65 g (1/3 cup) sugar
- A very small pinch of salt
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/4 cup sour cream or yogurt
Cranberry sauce
- 1/2 cup blueberries
- 1 1/2 tablespoons sugar
- 3/4 teaspoon cornstarch
- A very small pinch of cinnamon powder (optional)
- A very small pinch of salt
- 2 tablespoons water
- A drop of vanilla extract (optional)
- A small pinch of lemon zest (optional)
- 1/4 teaspoon lemon juice, or to taste
Instructions
- To make the dough: Crush the biscuits into coarse crumbs. Mix with the sugar, then add the melted butter and mix well. Line a muffin tin with paper cups or grease silicone molds with butter. Place an equal amount of dough in each mold and press down evenly. Cover and refrigerate while you prepare the filling.
- To make the cheesecake filling: Preheat the oven to 150°C (300°F). Beat the cream cheese in a bowl until smooth and creamy. Add the sugar and salt and mix gently. Add the eggs and mix – do not overmix or it will become too airy. Stir in the vanilla, lemon zest and crème fraîche or yoghurt. Mix until smooth.
- Assemble and Bake: Spread filling over cooled crust. Bake for 16-20 minutes, or until center is set but slightly uneven. Remove from oven and let cool completely.
- In the refrigerator: Cover the cheesecakes and refrigerate for 4-5 hours or longer. Properly refrigerated cheesecakes will stay fresh for several days.
- Make the cranberry sauce: Combine the sugar, cornstarch, water, salt, and cinnamon (if using) in a small saucepan. Stir over low heat until the sugar dissolves. Add the cranberries and cook for 3 to 5 minutes, until the sauce thickens and some of the berries break down. Remove from heat and stir in the vanilla, lemon zest, and lemon juice. Let cool, then store in an airtight container in the refrigerator for up to a week.
- To serve: Remove cheesecakes from the refrigerator and place in molds or baking pans. Spread with cranberry sauce. Serve with fresh berries if desired, or drizzle with chocolate sauce for extra oomph.
Troubleshooting and tips for achieving consistency
To achieve a smooth, creamy texture, the cream cheese and eggs should be at room temperature. Avoid overmixing, as this can cause cracks or a grainy texture. If you want a thicker batter, you can increase the amount of biscuits and butter. Small cheesecakes bake faster than large ones, so keep an eye on them to avoid overcooking.
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Storage and preparation
The cheesecake will keep in an airtight container in the refrigerator for up to 5 days. The cranberry sauce can be made ahead and will keep for up to a week. For special occasions, you can make the dough and filling in advance, then bake and refrigerate before serving.
Why this recipe works
This New York cheesecake recipe combines sweetness with the subtle flavor of crème fraîche or yogurt. The batches ensure even baking and a creamy texture, while the dough provides a satisfying crunch. The optional cranberry sauce enhances the flavor and provides a bright, fresh finish.
For full cooking times, turn to the next page or click the Open button (>) and don’t forget to SHARE with your Facebook friends.
For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
