Friday, 8 February 2013

Mini Jammie Dodger Cheesecakes

I'm going to start by apologising about the photo here. I made this cheesecakes back in August 2012, and for some reason only have this one really bad photograph of them... ooops! I promise that they taste much better than they look!

Anyway, the story behind this recipe is that in July 2012 I went on a holiday park type holiday with my family. The 7 of us (plus pet dog) crammed ourselves into tiny caravan rooms for a week and had an absolute blast. We played bingo, and got to see Shane Ritchie Jr and Chico perform. I know, right!? Anyway, at the cafe on-site they had a big poster for Jammie Dodger Cheesecake, which, quite frankly, looked the bees knees. But it was constantly sold out, so we didn't get to try any. So, a few weeks later I had a free Sunday and decided to have a go at making my own, and here they are! These cheesecakes are very, very sweet, which is why they come in small portions :-)

100g shortbread biscuits
50g butter, melted
100g creme fraiche
100g cream cheese
25g caster sugar
1 egg
1tsp vanilla essence
50g strawberry jam
6 mini Jammie Dodgers

Prep time: 30 minutes
Cook time: 40-45 minutes
Makes 6 Cheesecakes
  1. Preheat the oven to gas mark 4 and lightly grease a 6-hole muffin pan. I use a frylight spray as you get a nice, thin and even coverage :-)
  2. Turn the biscuits into biscuit crumbs, either by whizzing in a blender, or by sticking them in a food bag and bashing them with a rolling pin. Once the biscuits are sufficiently crumbed, stir in the melted butter. Share this mixture evenly between the 6 holes of the muffin pan, and press down with the back of a spoon. Pop this in the fridge to set whilst you prepare your filling.
  3. Tip the creme fraiche, cream cheese, caster sugar, egg and vanilla essence into a large bowl and whisk on a high speed until the combine to form a thick, creamy mixture.
  4. Take the cheesecake bases from the fridge, and place a teaspoon of strawberry jam into the centre of each one. Spoon the cheesecake filling over the top of the jam and the biscuit base, filling each hole of the muffin try almost to the top. 
  5. Gently place one of your mini-jammie dodgers on top of each cheesecake, then bake for 40-45 minutes until the filling is firm to touch but still jiggly and starting to brown.
  6. Remove from the oven and allow the cheesecakes to cool in the pan before placing back in the fridge until ready to serve.
Happy Thoughts

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