These mini New York cheesecakes are made by cutting this classic traybake into bitesize pieces. Serve them for the ultimate sweet canapé, drizzled in lemon curd.
Prep:45 mins
Makes 48 squares or 96 rectangles
250g ginger snap biscuit100g butter, melted250g ricotta250g cream cheese200g soured cream3 large eggs250g caster sugar1 level tbsp cornflour1 tsp vanilla extract1 lemon, finely grated rind and juice150ml double cream2-4 tbsp lemon curd or fresh raspberries, to decorate
STEP 1Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.STEP 2Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.STEP 3Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.STEP 4Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.STEP 5To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.
