Recipe: Small Cheese Cake

I place it on top of a piece of greaseproof paper on a plate and then cut another piece of greaseproof paper double the depth of the cutter and use this to line the inside of the cutter to allow you to remove the cheesecake once chilled.



Ingredients - 



8 to 10 digestive type biscuits, crushed

3 tbsps butter

200g yogurt

50g soft cheese

1 lemon or lime or orange , juice and rind

icing sugar



Method -



In a small pan gently melt the butter and add the biscuits crumbs. 

Gently heat stirring all the time until the crumbs are completely coated in the butter.



Tip into the prepared mould and squash the biscuit mix down as hard as possible to create the cheesecake base. 

Put in the fridge to chill and harden.



Mean while in a large bowl combine the yogurt and soft cheese until well mixed. 

Add the lemon or lime juice and rind and mix in. 

Add a little icing sugar if you require the mix to be a bit sweeter.



Pour on top of the biscuit base and return to the fridge to allow the cheesecake to chill.



Carefully remove from the mould and serve.



? You can also add 2tsps ground ginger to the biscuit crumbs for the base to add a different taste.







Cherry Topped Cheesecake





Instead of citris juice in the cheesecake mix, replace this with 1 tsp vanilla essence.





Once cheesecake is completed, spread a layer of cherry jam on top of the cheesecake.