IngredientsFOR THE BASE:
- 90g unsalted butter (3 oz)
- 3 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp sugar
- Pinch of salt
- 1 cup flour (150g)
FOR THE CHEESECAKE FILLING:
- 500g cream cheese (18 oz.)
- 150g caster sugar (2/3 cup)
- zest of 1 lemon
- 2 eggs
- ¼ cup lemon juice
- 200ml thickened cream (7 fl.oz.)
- FOR THE TOPPING:
- 1 - 2 punnets of strawberries
- 1 - 2 tbsp caster (superfine) sugar
- 1 - 2 leaves gold strength gelatine
MethodFOR THE BASE:
- To make the cheesecakes, line a 12-hole muffin pan with cupcake liners.
- To bake the pasty, preheat the oven to 200 C (400 F) and line a tray with baking paper.
- Place the butter, water, oil, sugar and salt in an overproof bowl.
- Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
- Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
- Spread the pastry out evenly and thinly on the lined tray.
- Bake until golden. Allow to cool.
- Break the pastry sheet into chunks and blitz in a food processor until a fine, crumbly, buttery, wet mixture forms.
- Divide the biscuit mixture between the 12 muffin liners (about a tablespoon in each) and press down to form a flat, smooth, compact base. Refrigerate until required.
TO MAKE THE CHEESECAKE FILLING:
- Reduce the oven to 160 C (325 F).
- In the food processor or using a stand mixer, blitz the cream cheese, sugar and lemon zest until smooth and creamy. Scrape down the sides and blitz again.
- Add the eggs and blitz until combined. Scrape down the sides again. Add the cream and lemon juice and once again blitz until smooth and combined.
- Transfer the cheesecake mixture into a jug.
- Pour the mixture into the muffin tins, filling each cup to the top.
- Place in the oven and bake for 20 minutes, until just set with a slight wibble in the center. They will continue to set as they cool.
- Keep them in the tin at room temperature for an hour, then refrigerate.
FOR THE STRAWBERRY TOPPING:
- While the cheesecakes are cooling in the fridge, you can optionally make a jelly. You can use as many strawberries as you like, and add sugar to taste. I used one punnet of berries, hulled them and blended them with a tablespoon of sugar using a stick blender.
- Weigh your mixture (or pour into a measuring jug and check the volume) - for every 100ml of strawberry purée, you will need 1 gold strength gelatine leaf.
- Heat the strawberry purée in a bowl sitting on top of a pot of simmering water until it is warm to the touch.
- Meanwhile, soften the gelatine in cold water for 3-5 minutes, squeeze out the excess water and stir it into your warm strawberry purée.
- Place a tablespoon or two of the jelly on each cheesecake, garnished with half or a quarter of a strawberry and returned them to the fridge to set completely.
- Makes 12 cheesecakes.
- Happy baking!
Recipe source: butterbaking