YOUR RECIPE with Sarah Farley of Relish Cafe, Redcar.
Mini afternoon tea cheesecakes by Sarah Farley at Relish Cafe THESE baked cheesecakes, pictured on the top tier of the cakestand, can be made in lots of SSavours and are perfect for Afternoon Teas as they're just a couple of bites!
INGREDIENTS: 4oz digestive biscuits, 2oz melted butter, two eggs, 1 tsp vanilla paste (or swap for lemon zest or other flavours), 3oz caster sugar, 8oz cream cheese.
METHOD: First preheat your oven to 160c and put 12 muffin cases in a muffin tin. To make the base, crush the digestives or whizz in a food processor and mix in the melted butter. Press two teaspoons of this mixture into the bottom of each muffin case, using a teaspoon to flatten. While you make the filling, put your tray in the fridge toset the bases. Beat together all other ingredients and this is your cheesecake mix.
Pour into each base, not quite filling the muffin case as it will expand in the oven.
Bake for about 15minutes or until there is only a slight Wobble to the mixture. When cool, you can then top with fruit, sauce, chocolate etc. We often make Lemon Cheesecake and then top with Lemon Curd.
You can keep the Cheesecakes in the paper cases until you're ready to serve.
Sarah Farley and her partner Matthew Jackson celebrating Relish Cafe's second |birthday last week