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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are so simple and so delicious, and make a nice little dessert for an after-dinner treat - Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup ground almonds |
1 tablespoon ground ginger |
1/2 cup all-vegetable shortening, cold and cubed |
1 egg yolk |
1 teaspoon white vinegar |
ice water |
3 (250 g) packages brick style cream cheese, softened |
1 (300 ml) can eagle brand sweetened condensed milk |
1 teaspoon lime juice, finely grated |
1 teaspoon vanilla extract |
3 eggs |
Directions:
1. Preheat oven to 350°F Line two 12-cup muffin pans with paper liners.
2. CRUST: In a food processor, combine flour, almonds, ginger and salt; pulse in shortening until mixture resembles coarse crumbs.
3. In a measuring cup, whisk egg yolk with vinegar. Add enough ice water to make 1/3 cup. Drizzle over flour mixture; pulse until pastry holds together. Form into a disk; wrap and refrigerate for 1 hour.
4. Roll out pastry to 1/4-inch thick, cut into rounds to line the bottom of the muffin cups. prick all over and bake for 15 minutes, cool slightly.
5. FILLING: Beat cream cheese on medium until smooth. Add in sweetened condensed milk, lime zest and vanilla. Beat in eggs, one at a time.
6. Divide mixture between prepared muffin cups. Bake for 15 minutes or until set but still jiggly. Turn off oven, set the door ajar and leave cheesecakes in oven for 10 minutes.
7. Remove from oven and cool to room temperature, until cooled completely.
8. TIP: Garnish with your favorite fruit just before serving.
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