Yorkshire Cheesecake Tartlets Recipes

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

LEMON CHEESECAKE TARTLETS

Steps:

• Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
• Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

YORKSHIRE CURD TART

Steps:

• Make the curd the night before. Heat the milk in a large pan. As it comes to a gentle simmer, add the lemon juice. Turn the heat to low and gently stir while the curds form. Do not stir too quickly or you will break up the curds. Once the mixture resembles watery liquid with creamy lumps in it, remove the pan from the heat and allow the curds to cool in the whey. Drain the curds overnight through a clean tea towel and save the whey for making scones, as you would buttermilk.
• To make the pastry, blend the flour, baking powder, butter, sugar and a pinch of salt in a food processor until the butter is almost all combined - leave a few small lumps of butter to lighten the dough. Tip the dry mix onto a work surface and make a well in the centre. Add a little cold water to make a smooth, but not sticky dough. As soon as the mixture comes together, knead very lightly, wrap in cling film and chill for at least 20 mins. Can be made up to 2 days ahead and chilled.
• To finish the filling, beat the butter and sugar until soft, then add the egg, a little bit at a time. Add the curds to the mixture and lightly whisk to break up any large lumps. Once blended, add the currants.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry to line a greased 20cm shallow pie dish or tart tin. Spread over the curd mix and bake for 35-40 mins until browned and the pastry is cooked. Leave to cool, then cut into slices and serve on its own or with a drizzle of cream.

EASY CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
• Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
• Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.

DIVINE YOGURT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.

HONEY YOGURT CHEESECAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.