The Daily Telegraph - Saturday
THE MODERN BAKER
Ravneet Gill presents an individual cheesecake that’s perfect for picnics (whatever you put on top of it)
You can prepare these individual cheesecakes really quickly using just one bowl – and baking them in parchment makes for really good picnic desserts.
When baking a cheesecake
(even small ones like these), it’s really important that you let it cool down completely before popping in the fridge; sometimes if you skip this step, the cheesecake can crack in the middle due to the sudden change in temperature.
Because these are small they will cool quicker than a larger one, and they can be enjoyed chilled straight from the fridge.
You can, of course, change the fruit you serve these with, using the best seasonal options you have. I just like to use Yorkshire forced rhubarb as much as I can when I can get my hands on it!