… in inverted commas due to their being no cheese or traditional biscuit base in these cheesecakes!
Last night we had some friends round for dinner. The main course had a bit of a greek theme – we roasted a leg of lamb for dinner with some herbs and potatoes, and accompanied it with a feta salad. I found this recipe on the trusty BBC Good Food website for dessert. I always find mini desserts quite a good end to a meal – small enough that you get a hint of something sweet and tasty, but nothing too heavy that you have all the food guilt afterwards.
Like I said above, these cakes have a sponge base – so they are ‘cake’ in every sense of the word, but there is also no cheese in the cheesecake topping. The creaminess is provided via sour cream, icing sugar, an egg and some vanilla essence.
The recipe calls for you to grease a muffin in, then lay strips of greaseproof paper to line the tin – despite being a bit of a faff, it actually does work fine and the cakes come out very smoothly.
The sponge is light, and the hidden blueberries provide a nice sharp burst of fruit in the middle