How to make mini lime cheesecakes with poached rhubarb
You can prepare these individual cheesecakes really quickly using just one bowl – and baking them in parchment makes for really good picnic desserts.
When baking a cheesecake (even small ones like these), it’s really important that you let it cool down completely before popping in the fridge; sometimes if you skip this step, the cheesecake can crack in the middle due to the sudden change in temperature.
Because these are small they will cool quicker than a larger one, and they can be enjoyed chilled straight from the fridge.
You can, of course, change the fruit you serve these with, using the best seasonal options you have. I just like to use Yorkshire forced rhubarb as much as I can when I can get my hands on it!
Prep time: 15 minutes, plus chilling time | Cooking time: 35 minutes
250g full-fat cream cheese, room temperature
100g caster sugar
2 eggs, plus 1 egg yolk
Zest and juice of 1 lime
Pinch of salt
100g creme fraiche
20ml double cream
Chopped pistachios, to serve (optional)
For the rhubarb
50g caster sugar
½ vanilla pod, or 1 tsp vanilla bean paste
250g rhubarb, cut into 5cm lengths
Preheat the oven to 160C/140C fan/Gas 3. Line each hole of a deep muffin tin with two large pieces of parchment paper, weighing the paper down with scrunched up foil while you make the filling. You could also use paper muffin cases.
In the bowl of a stand mixer, beat the cream cheese with the sugar, eggs and egg yolk until smooth. Add the lime zest along with the salt, creme fraiche and double cream. Mix until combined, scraping down the sides of the bowl.
Remove the foil from the muffin-tin holes and divide the mixture evenly between the paper-lined moulds. Bake for 20-25 minutes until slightly risen and ever so slightly jiggly in the middle. Allow to cool completely before placing in the fridge for four hours.
Meanwhile, prepare the rhubarb. In a large saucepan mix together the water, sugar, vanilla and rhubarb; let this sit for 20 minutes.
Cover the saucepan with a lid and cook for five to 10 minutes until it’s slightly soft in the middle. Remove from the heat and allow to cool. This residual heat should help to cook the rest of the rhubarb.
Pour into a container and place in the fridge until ready to use. Serve in the paper moulds with the rhubarb, and chopped pistachios if you like.
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