Cakes & Bakes
Blackcurrant & White Chocolate Cupcake Style Cheesecakes
In the world blog challenges I’m a little bit slow to the party this month. There are a lot of blackcurrant and chocolate creations floating around blogland at the moment, and although I had the idea for my dinky cheesecakes as soon as the challenge was set, it has taken me up until now to actually make and blog about them.
I’ve not eaten a fresh blackcurrant for as long as I can remember, which is silly because I love them. I think one of the reasons why I have not put them on my shopping list is because they are not the sort of fruit that my children can just pick up and eat, and actually I feel the same about them too. Also, they can be a bit tart if not quite ripe enough or if they are out of season and if I buy them I feel committed to ‘doing something’ with them in order to use them and that is not always possible.
I have decided though that what I really need to do is grow my own blackcurrant bush. Then I have all year to think about what I am going to do with them all. I know one of the first things I might try is this lovely blackcurrent ice cream recipe over on Fabulicious Food that I have seen as part of the WSC challenge. I would probably have a go at making my own cordial too.
But getting back to my cheesecakes. You may remember that I made some little ones before when I took part in the Baking Mad Bake Off with Eric Lanlard. Well I made so many cheesecakes in practice for the show that I went off them for quite a while, and these are the first ones I have made since. I’m keeping with the small theme though as I really like little cheesecakes. I think that they are a lot easier and quicker to make and having your own little portion is quite indulgent and a bit special.
I wish I could take all the credit for the idea of baking cheesecakes in muffin cases, but sadly I can’t. I first saw this on Cakeboule’s blog when she made Jammie Dodger mini cheesecakes and I also saw little strawberry cheesecakes in this months Good Food Magazine. What I can take credit for though is disguising these cheesecakes to look like cupcakes, just for a bit of added fun. I made them for a BBQ that we hosted last weekend. They went down very well and I was able to bake them the day before and just top them with the cream and decorations before serving.
- 35g butter (melted)
- 6 white chocolate cookies (digestives will be fine if you can’t get the cookies)
- 250g ricotta
- 50g icing sugar
- 1 egg and 1 yolk
- 150 creme fraiche
- 125g fresh blackcurrants (save a few to decorate with)
- 2 tbsp cassis
- 1 tbsp honey
- 80g white chocolate chips
- 200ml double cream
- Edible flowers (optional)
- 6 muffin cases
- Put the blackcurrants, cassis and honey into a saucepan and heat slowly until all the currants have burst and a coulis is formed
- Drain the blackcurrant coulis through a fine sieve so that any stalks and skins are separated from the liquid. Put the smooth coulis to one side and dispose of what is left in the sieve
- Heat oven to 150c/130f/gas 3
- Whizz the cookies into breadcrumb texture in a food processor and mix in the melted butter
- Line a muffin tin with 6 muffin cases and fill the bottom of each one with the cookie and butter mixture, pressing down with the back of a spoon to ensure that the cheesecake bases are tightly packed. Place in the fridge to chill
- In a mixing bowl add the ricotta, icing sugar, eggs, blackcurrant coulis and creme fraiche. Mix until combined, then fold in the white chocolate chips
- Spoon mixture into cases and fill right up to the top. Bake for 30 mins then turn off the oven and leave cheesecakes in until oven has completely cooled
- Place in fridge until needed
- Whisk double cream until fairy stiff. Need to keep an eye on it though as it can very quickly become over whipped
- Place in a icing bag with a star shaped tip (I used Wilton 1M) and just before serving pipe cream like cupcake icing on top of the cheesecake
- Add a few blackcurrants on top and an edible flower to finish off