My Glasgow Kitchen

My Little Corner of the World

Before the Covid 19 Lockdown, cream cheese and whipping cream was on offer at the local supermarket. I used up quite a bit for birthday cake celebrations and was left with 1 kg of cream cheese and 1.6L of whipping cream.

I did not manage to do any baking at the start of the lockdown as we were stocking up the 200L fridge with fresh produce and baking products will take up space. As time went on, I had managed to figure out how to organize and stock up my groceries (according to storage space) more efficiently.

I was trying to decide between a burnt cheesecake, chilled cheesecake (baked), or no bake chilled cheesecake. Burnt cheesecake is a popular option for friends and family. Piglet prefers chilled cheesecake (no bake version). However I decided to do the baked version as it is more forgiving being frozen.

Most of the biscuit crust used are Marie tea biscuit or Mcvities digestive biscuit. I just used whatever I had in the kitchen during the Covid 19 lockdown so I used almond flour.

I only had whipping cream in the fridge so I went along with that too.

New York Mini Cheesecake Recipe

Makes 13 mini cheesecake


(a) Cheesecake Crust

100g almond flour

50g butter

50g sugar (optional)

(b) Cheesecake Filling

(Adapted from Robyn Stone)

500g cream cheese

45ml heavy cream

90g sugar

2 eggs + 1 egg yolk

1 tsp lemon juice

2 tsp vanilla essence

pinch of salt


(a) Cheesecake Crust

Mix butter, almond flour and sugar. Press it into cupcake foil and bake for 12 minutes 180C. Leave it at room temperature to cook for half an hour to 1 hour.

(b) Cheesecake Filling

Leave eggs and cream cheese at room temperature.

Preheat oven to 150C-160C. Cream eggs, heavy cream and cream cheese. Then mix in eggs. After that, mix lemon juice, vanilla essence and salt. Pour cheesecake filling mixture into cupcake foil. Bake for 18 minutes.

Mise En Place
Mini Cheesecake before baking
Baking Mini Cheesecake
Baked Mini Cheesecake

How was it?

It went well. Some surface cracked when it was baked but disappeared after that.

The cheesecake filling itself was pretty sturdy by the time it cooled to room temperature so I suppose I can just do with 2 eggs instead of adding that extra egg yolk.

The lemon flavour wasn’t that strong. Maybe I will add another tsp next round?

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