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Picnic Cheesecakes

Ingredients
  Plain flour 8 Ounce
  Salt 1 Teaspoon
  Lard 2 Ounce
  Margarine 2 Ounce
  Cold water 3 Tablespoon
  Canned apricot halves 15 Ounce, drained
  Egg 1
  Caster sugar 1 1⁄2 Ounce
  Full fat soft cheese/Curd cheese 8 Ounce
  Soured cream 2 Tablespoon
  Plain flour 1 Tablespoon
  Lemon 1 , rinded and juiced
Directions

GETTING READY
1. In a large bowl, sift the flour and salt and rub the fat into the flour till the mixture starts to look like breadcrumbs.
2. Add water to the dough and mix well to make stiff dough.
3. Knead the dough lightly and then set the dough aside to rest in a cool place for 10 minutes. Roll out the dough and use it to line six 4 1/2-in. foil baking cases. Cover the pastry with foil and pour beans into the casing. Bake this blind at 375°F, 190°C, Gas Mark 5, for 10 minutes.
4. Remove beans and foil, and leave cases to cool.

MAKING
5. Set aside 6 apricot halves for decoration. Chop the rest of the apricots and then layer them into the cases.
6. In another bowl, beat the egg yolk and sugar till it is light and fluffy and then combine it with the cheese and soured cream.
7. Sift the flour with the lemon rind and then mix it with the juice and cheese mixture and blend well till smooth.
8. Whisk egg whites frothy and then fold into the cheese mixture. Spoon this mixture into individual pastry cases and bake at 375°F, 190°C, Gas Mark 5, for 35 minutes.

SERVING
9. If serving immediately, decorate with apricot halves. If you want to store the cheesecakes, wrap the cooled cheesecakes in foil and freeze for storage.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

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