Mini Pudding Cheesecakes Naughty, but nice!
W
hy not try these delicious mini pudding cheesecakes for an Easter treat? This lovely recipe has been written for Plym Links by Tan Luke of Porsham Cakes. n Makes 6 individual puddings Ingredients 125g biscuits – I used chocolate hobnobs but you can use plain digestives or chocolate chip ones. 40g butter - melted 200g white chocolate - chopped 200g cream cheese 2 eggs – any size 75g plain chocolate - chopped 2 tsp coffee powder 1 tsp vanilla paste
48
Method 1: Preheat the oven to 150C, gas mark 2 and grease 6 x 150ml dariole moulds or ovenproof dishes of the same size. 2: Line the bases with two strips of baking paper crossed over and coming up the sides – this is to help you remove the puddings from the tin. 3: Melt the butter gently in a small saucepan. 4: Put the biscuits in a plastic food bag and bash into crumbs with a rolling pin. Stir in the butter until mixed. Divide among the tins and pack down with a teaspoon so the mixture lines the base and slightly up the sides. 5: Melt the white chocolate, either in a microwave on short bursts or over a bowl of hot water, stirring occasionally, and then remove from the heat. 6: Using a balloon whisk, mix the soft cheese, vanilla paste and eggs together in a separate bowl. 7: Put 50g of the dark chocolate in a small clean bowl and add the coffee with 2 tbsp of boiling water. Allow to melt.
8: Stir the melted white chocolate into the cream cheese and egg mix. Using two thirds of the mix, split evenly between the six moulds. 9: Spoon the dark chocolate mixture around the top in small blobs, then add the remaining third of the white chocolate mix. 10: Bake the cheesecakes for 15 minutes. They will be very wobbly still when you remove them from the oven. 11: Leave until cold then remove from the moulds and chill. Optional decoration Whip 150g of double cream until it forms soft peaks and spoon a little onto each cheesecake. Top with the remaining chocolate chunks, coffee beans, or chocolate buttons and chocolate mini eggs for the children. Alternatively, use 60g of melted white chocolate and top with your choice of mini eggs, chocolate chips or sprinkles. Or better yet, let the children make the cheesecakes and decorate them themselves with appropriate supervision.
To promote your business to 16,100 readers - call 01822 615627
advertising@linksmagazines.co.uk
