For the base
100 g shortbread
55 g ground almonds
50 g unsalted butter, melted
For the filling
400 g cream cheese
105 ml soured cream
110 g caster sugar
1 medium egg (free range)
1 egg yolk
1/2 tsp vanilla extract
1 tbsp finely grated lime zest from an organic lime
50 g raspberries, fresh or frozen
Method
1. Preheat the oven to 160C. Fill a 12-hole muffin tin with muffin cases. Crush the shortbread into fine crumbs in a food processor. If you don't have a food processor put the shortbread in a sandwich bag press the air out, seal it up and then bash with a rolling pin. I put the bag on a folded tea towel so not to damage my work surface.
2. Combine the crumbs, ground almonds and melted butter in a bowl. Press a tablespoon of the mixture into the base of each muffin case and push down with a tea spoon. Refrigerate while you make the filling.
3. Beat the cream cheese, soured cream and caster sugar together until light and fluffy (I do this by hand). Beat in the whole egg, then the egg yolk, vanilla and lime zest beating well after each addition. Evenly spoon the mixture over the bases and place the raspberries evenly on top.
4. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool then refrigerate until ready to eat. Don't put warm food in the fridge.
5. Once chilled remove the cheesecakes from the muffin paper cases. Top each one with a fresh raspberry or two and dust with icing sugar to serve.
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2. Combine the crumbs, ground almonds and melted butter in a bowl. Press a tablespoon of the mixture into the base of each muffin case and push down with a tea spoon. Refrigerate while you make the filling.
3. Beat the cream cheese, soured cream and caster sugar together until light and fluffy (I do this by hand). Beat in the whole egg, then the egg yolk, vanilla and lime zest beating well after each addition. Evenly spoon the mixture over the bases and place the raspberries evenly on top.
4. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool then refrigerate until ready to eat. Don't put warm food in the fridge.
5. Once chilled remove the cheesecakes from the muffin paper cases. Top each one with a fresh raspberry or two and dust with icing sugar to serve.
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