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Mini Lemon & Ginger Cheesecake with Peach Coulis. Easy dessert recipe. Delicious creamy melt in the mouth baked fruit cheesecakes. Makes 16. You will love this recipe! | berrysweetlife.com
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Mini Lemon & Ginger Cheesecake with Peach Coulis
Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
 
Course: Cheesecake
Servings: 16 mini cheesecakes
Author: berry sweet life
Ingredients
  • FOR THE BASE:
  • 150 g chocolate biscuits
  • 3 tbsp butter melted
  • FOR THE CHEESECAKE:
  • 460 g cream cheese
  • 2/3 cup sugar
  • 2 eggs
  • Juice of 1 1/2 lemons
  • Rind of 1 lemon
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla essence
  • pinch of salt
  • 200 ml cream
  • FOR THE COULIS:
  • 1 Ripe Peach
  • 1/4 tsp ground ginger
  • 1 level tbsp caster sugar
  • 2 tbsp water
Instructions
  1. TO MAKE THE BASE:
  2. Set oven at 175°C.
  3. Crush up the biscuits until fine, or blitz them in a food processor. Pour into a bowl.
  4. Melt butter in the microwave, pour in with the biscuits and combine.
  5. Press 1 tbsp of the biscuit mixture into each cup of a flexible rubber muffin pan (this is essential so that you can pop the cheesecakes out when they’re cooked) placed on a baking tray and bake for 15 minutes. Set aside to cool.
  6. TO MAKE THE CHEESECAKE:
  7. Beat the cream cheese with an electric beater until smooth.
  8. Add the sugar and beat again until smooth and silky.
  9. Add one egg at a time and beat until fully incorporated, then add the second egg.
  10. Now add the lemon juice, vanilla essence, pinch of salt and cream and beat until combined. Stir in the lemon rind and grated ginger.
  11. Pour the mixture onto the cool bases and be sure to leave about 3 mm for the cheesecakes to rise. Place on a baking tray and place in the oven on the middle shelf.
  12. Now carefully pour in about 1 inch of boiling water into the baking tray so that the cheesecakes will stay extra moist and creamy.
  13. Bake for 45 minutes at 175°C.
  14. Turn off the oven and leave the cheesecakes inside for 1 hour to cool down very slowly.
  15. Take the cheesecakes out of the oven and let them cool completely before popping them out carefully from the moulds and placing them on a plate.
  16. TO MAKE THE COULIS:
  17. Peel and chop the peach and put it in a small saucepan with the sugar, water and ginger. Simmer on medium heat until the peach is very soft, then mash with a fork until almost smooth.
  18. Sieve the coulis mixture over a bowl to get all the liquid out - this is your coulis. Spoon over the top of the cool cheesecakes. Just enough so that it sits on the top of the mini cheesecakes.
  19. Slice the remaining peach into thin slices and place on top of the cheesecakes.
Recipe Notes

If you don’t have a food processor to blitz the biscuits, place them in a ziplock bag and crush them with a rolling pin until they are fine. If your baking tray is not deep enough to add 1 inch of boiling water, use what you have and keep topping the water up every half an hour or so.
These cheesecakes are best served the day you make them, if you need to make them the day before - only top them with the coulis and fresh peach just before you serve them.