Individual Cheesecakes For Bloggers' Buzz Photography Club {#BBPC} with Lactofree Cream & Castello Ananas Pineapple Pina


How do you cook? Do you cook because you want to eat a particular dish or because you have a particular ingredient? I confess to bits of both. Sometimes I so crave a particular dish or am impressed with it in a friend's place or restaurant that I know I have to learn how to make it, other times I get my hands on certain ingredients and then I decide what I am going to do with those.

This is exactly what happened when I got some Lactofree Cream and Castello Ananas Pineapple Pina from two different events. I had these two gorgeous ingredients and I was wondering what to do with them.  During the Castello cheese tasting event, Hix restaurant's chef  Ronnie Murray had made some awesome cheesecake with Pineapple Pina. Of course I wanted to try that, but with a little twist of my own. 

A little about Pineapple Pina. Call me a hick or what you may but I love flavoured cheeses. My favourite are the apricot ones, I love eating those with crackers, grapes and some strawberry preserve. When I came across Pineapple Pina, it was love at first tasting. The Chef had made some skewers with chunks of pineapple and this cheese which was lovely and then I tasted his gorgeous cheesecake. It was marvellous, ever since I have been meaning to make individual sized cheesecakes with the Pineapple Pina.

A little about Lactofree cream, well ever since I have been given a big bag of Lactofree products, I have been experimenting with them. Thankfully I do not have lactose intolerance, but having used these products I am ready to switch over. The products are gorgeous and ever so easy to work with.  I used Lactofree Soft Cheese to make the frosting for a blueberry cake and Lactofree Spreadable to make chocolate chip & hazelnut cookies.


  • The original recipe is here, this recipe has been modified according to my ingredients. This quantity makes roughly 16 individual portions of cheesecake.
  • For the crust:
  • 150g (5 oz) Mcvites Digestive biscuits
  • 45g (1 1/2 oz) butter
  • 3 tablespoons Golden Syrup
  • 2 table spoons of Grape Seeds 
For the filling:

  • 250ml Lactofree cream 
  • 250g  Castello Ananas Pineapple Pina 
  • A few strands of saffron
  • 2  heaped table spoons of icing sugar
For garnish:

4 table spoons of pineapple puree/

A few slices of pineapple cut into small squares/

Few raisins

Required:

A muffin tray

Some cupcake liners, either the paper one or the silicon ones

A hand blender

The Method: {This is a really simple recipe which can be made a day ahead}

Before starting to work on the base bring out the cream and the cheese from the fridge and let them come to room temperature.

To make the base, pound the digestive biscuits into fine dust, melt the butter for 10 seconds or so in the microwave, add the Golden Syrup to the butter and in a bowl add all three ingredients along with the Grape Seeds. Now you may wonder why I have added Grape Seeds, well they are my latest discovery and I love their malt-y taste and I can't stop adding them to all my desserts. Mix everything well, the mixture will become lumpy.

Line the muffin tray with the liners and spoon in about a table spoon of the mixture into each liner and press gently. Put the trays in the fridge to set. Let the crust chill for at least an hour.

Using a hand blender blend the cream still it thickens and soft peaks are formed. Do not over blend. In another bowl, gently mix the cheese. This cheese won't be as smooth and glossy as regular cream cheese since it has nuts, so tiny lumps will be there. Add the sugar and continue mixing. Then gently add the cheese and sugar mixture to the cream, add a few strands of saffron and continue mixing till everything is nicely incorporated.

Bring out the base and carefully fill each liner with about one table spoon of cream cheese mixture. Now comes the tricky bit, trying to smoothen the top with a spatula, I was not very good at it.

Put the cheesecakes in the fridge to set. Ideally leave them overnight.

Just before serving garnish with slices of pineapple and raisins.



A bit of Bloggers' Buzz news. We completed the second Bloggers' Buzz Photography Club session and these individual cheesecakes are going to the BBPC September whose theme was cupcakes.



14 comments :

  1. Ohh so these were the little cupcakes you prepared that day, very charming :)

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  2. Feel like popping one into my mouth, they look so cute and delicious..

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  3. These bite size goodies look so delicious...but one would not suffice

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  4. Hi Suchismita,

    Your mini lactose-free cheese cakes look delicious and pretty too!

    Nice to know you via blogging. I was attracted to your blog name at first with the word, karma... I have a bad experience too with someone stealing my photo and use them as their own. Hope that karma will hunt these thieves.

    I love to follow your blog and hope to hear from you too at mine too :D

    Zoe

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  5. Hi Suchi, lovely presentation and excellent click! This cake look so delectable and delightful.

    Best regards.

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  6. Both for me as well ! I'm all for cheesecake as it is one of my fave goodies to bake :D Flavored cheeses sounds interesting , I wonder what it tastes like ....

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    Replies
    1. Flavoured cheese tastes good, give it a try Anne :-)

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