Bill Granger’s Individual Cheesecakes

I love the idea of these individual cheesecakes, from Australian chef, Bill Granger’s new book, Feed Me Now.

Ingredients

100g wholemeal or shortbread biscuits

55g ground almonds

50g unsalted butter, melted

400g cream cheese

105ml soured cream

110g caster sugar

1 medium egg

1 medium egg yolk

1/2 tsp natural vanilla extract

1 tbsp finely grated lime zest

50g raspberries (fresh or frozen)

icing sugar, to dust

Method

Preheat the oven to 160 degrees/gas three. Line a 12-hole, 125ml capacity muffin tin with paper cases. Crush the biscuits to fine crumbs, using a food processor or rolling pin. Put the biscuit crumbs, ground almonds and melted butter into a bowl and stir to combine. Press one tablespoon of the mixture into the base of each muffin case. Refrigerate while you make the filling.

To make the filling, beat the cream cheese, soured cream and caster sugar together until light and fluffy. Add the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition. Spoon the mixture over bases, then sprinkle raspberries evenly on top. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool, then refrigerate until ready to eat. Dust with icing sugar.