Individual Soft Baked Cheesecakes with Lingonberries

Individual soft baked cheesecakes with lingonberries

Have I told you that I love cheesecake? My favourite is New York Cheesecake with sour cream topping but I make it quite rarely as it’s a bit time consuming for the sudden craving I get from time to time, especially because you really need to let it cool down and chill before eating. Now I got a fix for that – individual baked cheesecake that is soft and beautifully creamy dessert enjoyed in room temperature.

Individual soft baked cheesecakes with lingonberries

Lingonberries give this sweet cheese cake a berrylicious sour kick and I love the extra crumble on top. You could of course use all the crumble in the crust for a thicker baked crust and substitute lingonberries with any other berries or preserve.

If you prefer more dense cheesecake, just pop it in the refrigerator for couple hours  – according to my husband the taste only gets better the day after. 😀

Individual Soft Baked Cheesecakes with Lingonberries
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Servings Prep Time
2people 20minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
30minutes 20minutes
Individual Soft Baked Cheesecakes with Lingonberries
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2people 20minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
  • Crust & Crumble
  • 2 tablespoons butter melted
  • 4 Digestive biscuits sugar free or regular, crushed
  • Cheesecake & Topping
  • 60 grams unsalted butter cut into cubes
  • 65 grams sugar
  • 1 egg
  • 120 grams whipped Philadelphia cream cheese
  • 70 grams lingonberries
Servings: people
Units:
Instructions
  1. Preheat oven to 170ºC (325ºF) and prepare two ramekins or small round baking dishes.
  2. In a small bowl mix the biscuit crumble and melted butter, divide leaving 1/3 aside and rest into bottom of the two ramekins. Press with a spoon to create a solid base.
  3. Place butter in a medium sauce pan and place over low heat whisking until soft and bright yellow.
  4. Remove from heat and whisk in sugar and egg.
  5. Add cream cheese and continue whisking until smooth.
  6. Divide into ramekins reserving a few tablespoons of the mixture (to use to fix possible holes in the cake)
  7. Bake in preheated oven for 20 minutes and pour the reserved cream on top, then continue baking for another 10 minutes.
  8. Remove from oven and allow to cool.
  9. Once cooled to room temperature sprinkle crumbs on the edges and place lingonberries in middle. Serve in room temperature.

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