Cheese Cake

This recipe was passed to me by my mother, and to her from her mother, and to her from one of my aunts ex-boyfriends... I used to think it was an old family recipe... This is my variation to make individual sized portions...

For this you will need

Topping
0.22 liter 3/8th pint evaporated milk (works best if slightly frozen)
grated rind and juice of 2 lemons
0.3 litres 1/2 pint double cream
0.12 kilograms 4 oz soft cheese (Philadelphia works fine)
0.12 kilograms 4 oz caster sugar

Base
12 digestive biscuits
0.045 kilograms 1 1/2 oz sugar
0.09 kilograms 3 oz butter

Equipment
Three mixing bowls
Whisk (it is possible with a normal balloon whisk, but I recommend using an electric whisk)
10 empty yogurt pots
Small saucepan
Gas (or electric) hob
Fridge
Wooden spoon
Rolling pin (any hard object will do at a pinch)

The first thing that you need to make is the base. This is simple. Crush up the digestive biscuits in a bowl with the rolling pin. Melt the 3 oz of butter in the saucepan, remove from the heat and mix in the crushed digestive biscuits and the 1.5 oz of sugar.

Place an equal amount of the base mixture into each of the yogurt pots and press flat. The base should be just under 1cm thick. If you have some left over you may be able to make more... Leave the bases aside to cool.

For the topping, add the lemon rind to the evaporated milk and whisk it until it is thick and creamy.

Whip the cream to a light and fluffy consistency.

Mix the lemon juice, cheese and sugar together and fold them into the evaporated milk. Folding is a very gentle mixing action with a wooden spoon, using a figure of eight motion.

Fold the whipped cream into the resulting mixture.

You then pour the topping into the yogurt pots and place them into the fridge to set. The setting will take around twelve hours.

Variations

Add some fruit on top of the topping. Kiwi fruit work very well, or any kind of berries. (The picture shows some cheesecake with blueberries.

You can make this in a cake tin, but it has to be the type of cake tin that the side unclips from otherwise you won't be able to serve it effectively.