Mini Lemon & Ginger Cheesecake With Peach Coulis

Name: Mini Lemon & Ginger Cheesecake With Peach Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 150 grams Chocolate Biscuits; 3 Tablespoons Melted Butter; FOR THE CHEESECAKE:; 460 grams Plain Cream Cheese; 2/3 cups White Sugar; 2 Eggs; 1-1/2 Lemons, 2/3 The Zest And All The Juice; 1 teaspoon Vanilla Essence; 1 pinch Salt; 200 milliliters Full Fat Cream; 1 teaspoon Grated Fresh Ginger; FOR THE COULIS:; 2 Ripe Peaches, Divided; 1 Tablespoon Caster Sugar; 2 Tablespoons Water; 1/4 teaspoons Ground Ginger

Servings: persons

FOR THE BASE:
150 grams Chocolate Biscuits
3 Tablespoons Melted Butter
FOR THE CHEESECAKE:
460 grams Plain Cream Cheese
2/3 cups White Sugar
2 Eggs
1-1/2 Lemons, 2/3 The Zest And All The Juice
1 teaspoon Vanilla Essence
1 pinch Salt
200 milliliters Full Fat Cream
1 teaspoon Grated Fresh Ginger
FOR THE COULIS:
2 Ripe Peaches, Divided
1 Tablespoon Caster Sugar
2 Tablespoons Water
1/4 teaspoons Ground Ginger

1
For the base:
2
Preheat oven to 175u00b0C (about 350u00b0F).
3
Crush biscuits until fine, or blitz them in a food processor. Pour into a bowl.
4
Melt butter in the microwave, pour in with the biscuits and stir to combine. Press 1 tablespoon of the biscuit mixture into each cup of a flexible rubber muffin pan (this is essential so that you can pop the cheesecakes out when they're cooked) and bake for 15 minutes. Set aside to cool.
5
For the cheesecake:
6
Beat cream cheese with an electric beater until smooth. Add sugar and beat again until smooth and silky. Add one egg at a time, beating after each addition until fully incorporated. Add lemon juice, vanilla essence, pinch of salt and cream and beat until combined. Stir in lemon rind and grated ginger.
7
Pour mixture onto the cool bases and be sure to leave about 3 mm on top for the cheesecakes to rise. Place on a baking tray and put it in the oven on the middle shelf.
8
Carefully pour in about 1 inch of boiling water into the baking tray so that the cheesecake will stay extra moist and creamy. Bake for 45 minutes. Turn off the oven and leave the cheesecakes inside for 1 hour to cool down very slowly.
9
Take the cheesecakes out of the oven and let cool completely before popping them out carefully from the moulds. Place on a plate.
10
For the coulis:
11
Peel and chop 1 peach and put it in a small saucepan with sugar, water and ginger. Simmer on medium heat until peach is very soft. Mash with a fork until almost smooth.
12
Sieve the coulis mixture over a bowl to get all the liquid out-this is your coulis. Spoon over the top of the cool cheesecakes, just enough so that it sits on the top of the mini cheesecakes.
13
Slice the remaining peach into thin slices and place on top of the cheesecakes.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BASE:, 150 grams Chocolate Biscuits, 3 Tablespoons Melted Butter, FOR THE CHEESECAKE:, and more.

Yes, Mini Lemon & Ginger Cheesecake With Peach Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!