Fresh and Fruity Cheesecake |
Recipe from Henry Hawkins courtesy of Bakels
What’s not to like about the baked cheesecake, smooth and creamy-textured with a full and rich flavour?
Individual Baked Cheesecake
Yield = 36 × 4 inch @ 55 grams each
Cream - 1 kg
Icing sugar- 250 grams
Corn flour- 40 grams
Milk- 85 grams
Eggs (4 eggs)- 200 grams
Sour Cream- 230 grams
Egg whites (2 egg whites)- 230 grams
Icing sugar- 65 grams  
Method
- Ensuring cream cheese is at room temperature, cream together with icing sugar and corn flour until light and smooth, scrape down sides of bowl.
- Add milk slowly, mix well
- Add eggs slowly, mix well
- Add sour cream, mix well
- Scrape down and ensure that that there are no lumps at this stage
- Having whisked the egg whites and last part icing sugar to a firm meringue, fold this through the above until combined. Do not over mix at this stage
- Lightly grease tins (muffin tins will be sufficient)
- Deposit at 55 grams or what ever size that you are trying to achieve
- Bake in a cool oven – 150˚for 35-40 minutes depending on size of unit. Check for bake, the centre should wobble slightly. This will then set as they finish baking out of the oven. Do not over bake as this could lead to collapse of the cheesecakes.
- Leave to cool for 15 minutes, tip onto greaseproof paper.
- When cold glaze with a clear glaze
- Top centre with your favorite fruit filling – I have used a Strawberry and Cherry Fruit filling.
NB. I have placed a sweet pastry disc on the base. For ease of handling you could place your cheesecake in a paper lining on a small paper disc.
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