Individual Lemon Cheesecakes with Cherry Jam
By Chelsea SugarPage views: 3317
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0 reviews
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Difficulty Moderate
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Prep time 25 mins
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Cooking time 45 mins
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Serves
6
Demerara Crumble Topping:
½ cup plain flour, sifted
1/3 cup shredded coconut
¼ cup Chelsea Demerara Sugar
40g butter, melted
1 cup (approx.) Cherry Jam
Cheesecake Filling:
250g cream cheese, room temperature
½ cup Chelsea Raw Sugar
3 extra large eggs, room temperature
½ cup sour cream
1 tbsp fresh lemon juice
1. Preheat oven to 200°C conventional (180°C fan-forced ) Line a 28cm x 18cm slice tray with baking paper.
2. Topping: combine flour, coconut, and butter in a bowl and mix well to combine. Spread out onto prepared tray and bake for 15 mins or until golden. Allow to cool and store in airtight container.
3. For cheesecake filling: reduce oven to 160°C conventional (140°C fan-forced).
4. Using an electric mixer, beat cream cheese in a medium sized bowl until smooth. Add Chelsea Raw Sugar and beat a further 3 mins. Add eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and beat until well combined.
5. Pour ½ cup of cream cheese mixture into a lined baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Bake for 25 - 30 mins or until just set. Allow to cool and refrigerate overnight. Top each cheesecake with a tablespoon of cherry jam and crumble topping.
If you don't have jars, you can also use 1 cup ramekins to make the cheesecakes in.
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