My mother accidentally bought cream cheese that the supermarket froze, so she handed me the blocks of odd-textured cream cheese to work with. Cheesecake was the best option, and I decided to try Joy Of Baking’s individual cheesecake. Result? Delicious, creamy, adorable!
Strangely my batter was extremely runny, as opposed to Ms Jaworski’s. I was so nervous when putting the cheesecakes into the oven, but surprisingly it came out alright. I didn’t even need to bake it longer than what the recipe states.
This cheesecake is so delicious, and it is really easy to make. So first, make the crust. I used a rolling pin to crush the digestive biscuits into crumbs. Mix it with sugar and melted butter.
Now to the filling. I had to process my cream cheese to get its texture back, so after that was done, I mixed it with the sugar and salt.
What I would change in this recipe, is perhaps prebake the crust to make it crispier. Also, I might switch out some cream cheese for cottage cheese for a lighter texture, and for the cheesecake to be less creamy and rich.
Other than that, I really love this recipe and will definitely try it again! It tastes amazing!