Cookery Corner
Mini Cheesecakes
Ingredients
1 cup graham cracker crumbs
3/4 cup of sugar, please extra 2 tbsp
3 tbsp butter or margarine, melted
3 x 8oz packs of cream cheese
1 tsp vanilla essence
3 eggs
1 cup whipping cream
2 cups fruit of your choice
1 tbsp lemon zest
Method:
Heat oven to 160°C.
Combine the graham cracker crumbs, 2 tbsp of the sugar and butter. Press the mixture into the bottoms of 18 paper-lined muffin cups.
Beat he cream cheese, vanilla essence and remaining sugar with a mixer until blended and smooth. Add the eggs one at a time, mixing on a low speed after each egg until just blended. Spoon the mixture into the muffin cups.
Bake in the oven for 25 to 30 minutes, or until the centres of the cheesecakes are almost set. Cool completely before refrigerating for 2 hours.
Beat the whipping cream with a mixer on high speed until stiff peaks form; spread onto the cheesecakes. Top with blueberries and the lemon zest.
The week, the children in Cookey Club practiced assembling the recipe ingredients and focused on decoration skills.
Big cook, little cook
If you and your children enjoy cooking, please share your own recipes and photos with us through the contact us email (contactus@langleyparkprimaryacademy.org.uk) and we will add these to our Cookery Corner.