Lemon Halloween cheesecakes

My youngest is quite a fussy eater and only very rarely eat meat. For our (pre) Halloween celebration the other day I had made a lovely roast chicken with roast veg and potatoes. My little teddybear had a few roast potatoes and then pushed his plate aside while declaring he had finished. We tried to coax him to eat a bit more but he stubbornly refused. {I wonder where he gets that streak from!!}

In a final attempt to get him to eat, I showed him the Halloween inspired mini cheesecakes we were having for pudding. He immediately perked up and tried to grab one. Explained he could only have one if he would eat his food, and to my {and everyone else’s} great surprise he actually started eating, chicken and all, and practically cleared his plate! So I guess from now on we will just have to throw all good parenting rules to one side and give him a bit of an incentive to finish his food 🙂Halloween cheesecakes

The cheesecakes were supposed to have a nice spider web pattern on top of them, but due to a piping bag (or lack thereof) disaster, they ended up having weird artistic chocolate blob pattern on them instead. They still tasted great though!

Mini cheesecake

Lemon cheesecakes

Ingredients
160g digestive biscuits
50g butter, melted
150g full fat cream cheese, at room temperature
50g sugar
5-6 sheets leaf gelatine (the original recipe called for 6 but I think 5 would be enough)
3 tbsp water
2 lemons, zest and juice
200 ml double cream, at room temperature
1 tin condensed milk (397g)
50g dark chocolate, melted

Method
1) Line a 12 hole muffin tin with paper cases.
2) Put the digestive biscuits into a food processor and whiz until broken up into fine
crumbs.
3) Add the melted butter, mix until fully incorporated then divide the mixture between
the paper cases. Press down with a spoon, then transfer to the fridge to chill.
4) Soak the gelatine leaves in a bowl of cold water for about 5 mins, until the leaves
are soft.
5) Remove the leaves and place in a saucepan with the water, warm over a low heat,
stirring occasionally, until the gelatine has melted.
6) Put the cream cheese and sugar into a bowl and whisk until combined. Add the double
cream, lemon zest and juice, condensed milk and melted gelatine and whisk until smooth.
7) Divide the mixture between the paper cases.
8) Pour the melted chocolate into a piping bag and pipe a pattern on top of the mini
cheesecakes.
9) Chill for 3-4 hours. Remove from fridge 30 mins before serving.3 mini Halloween cheesecakes

Adapted from Sainsbury’s Magazine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s