Ramekin Cheesecake
Ingredients
For the oatmeal crust
- 1 cup rolled oats
- 1/3 cups cake flour
- 1/4 cup fine caster sugar
- 1/3 cup salted butter, melted
For the filling
- 4 oz full-fat cream cheese, softened at room temperature
- 1/4 cup fine caster sugar
- 2 egg yolks, room temperature
- 2 tbsp sour cream or plain yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp lemon juice
For the strawberry sauce and garnish
- 2 cups strawberries, finely chopped
- 1/4 cup caster sugar
- 1/4 cup water
- 1 tbsp corn starch + 1 tablespoon water
- Fresh mint leaves, for garnish
Instructions
- Preheat your oven to 350ºF (180ºC). Spray each ramekin with non-stick cooking or baking spray.To make this tasty cheesecake crust, combine the rolled oats, cake flour, and caster sugar in a food processor. Blitz the ingredients until a fine crumb forms. Add the melted butter and continue mixing the ingredients to create a uniform crust mixture.Then, divide the mixture between the ramekins. Press the crumbs tightly into each ramekin and make sure it is at least 1/4-inch in thickness. We prefer making ours about 1/2-inch thick.Place the ramekins on a baking sheet and pre-bake the crust for 6-8 minutes or until it slightly starts to brown. Remove them from the oven and allow them to cool completely.
- Add the cream cheese and caster sugar to a mixing bowl. Cream the two ingredients together until the sugar has been completely dissolved. Then, add the egg yolks and mix them well.Once you have a smooth mixture, add the sour cream, vanilla extract, and lemon juice. Mix until you have a completely smooth and lump-free batter.
- Pour the cheesecake batter into the cooled ramekins. Bake the individual cheesecakes for 18-20 minutes, or until they are completely done.Once they have finished baking, allow them to cool slowly to prevent any cracks from forming. Once cooled, wrap each ramekin with plastic or saran wrap and place them in the fridge to set. You can leave them for 4-6 hours, but we prefer setting them overnight.
- While your cheesecakes are setting, make the strawberry sauce so it can properly cool. First, make sure the strawberries are finely chopped.Then, combine the chopped berries, water, and caster sugar inside a medium saucepan. Bring the mixture to a boil while stirring occasionally. Then, once it has begun to boil, reduce the heat and allow it to simmer.While the mixture is simmering, make a slurry by whisking together the corn starch and water. Then, whisk this slurry into your berry sauce and continue simmering it for 5 minutes or until it becomes thick.Remove the sauce from the heat and allow it to cool completely before adding it to your cheesecakes.
- Once your cheesecakes have been set and your sauce has cooled, you can start assembling them. Remove the plastic coverings and garnish the cheesecake with your homemade berry sauce. You can top each ramekin with some fresh mint leaves too.
