Picnic Cheesecakes Recipe


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientInterest Group


 Plain flour8 Ounce
 Salt1 Teaspoon
 Lard2 Ounce
 Margarine2 Ounce
 Cold water3 Tablespoon
 Canned apricot halves15 Ounce, drained
 Caster sugar1 1⁄2 Ounce
 Full fat soft cheese/Curd cheese8 Ounce
 Soured cream2 Tablespoon
 Plain flour1 Tablespoon
 Lemon1 , rinded and juiced

Nutrition Facts

Serving size

Calories 750 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.3%

Saturated Fat 17.3 g86.6%

Trans Fat 0 g

Cholesterol 96.3 mg

Sodium 722.3 mg30.1%

Total Carbohydrates 80 g26.5%

Dietary Fiber 2.9 g11.8%

Sugars 24.7 g

Protein 16 g32.1%

Vitamin A 24.1% Vitamin C 28.6%

Calcium 13.5% Iron 18.2%

*Based on a 2000 Calorie diet


1. In a large bowl, sift the flour and salt and rub the fat into the flour till the mixture starts to look like breadcrumbs.
2. Add water to the dough and mix well to make stiff dough.
3. Knead the dough lightly and then set the dough aside to rest in a cool place for 10 minutes. Roll out the dough and use it to line six 4 1/2-in. foil baking cases. Cover the pastry with foil and pour beans into the casing. Bake this blind at 375°F, 190°C, Gas Mark 5, for 10 minutes.
4. Remove beans and foil, and leave cases to cool.

5. Set aside 6 apricot halves for decoration. Chop the rest of the apricots and then layer them into the cases.
6. In another bowl, beat the egg yolk and sugar till it is light and fluffy and then combine it with the cheese and soured cream.
7. Sift the flour with the lemon rind and then mix it with the juice and cheese mixture and blend well till smooth.
8. Whisk egg whites frothy and then fold into the cheese mixture. Spoon this mixture into individual pastry cases and bake at 375°F, 190°C, Gas Mark 5, for 35 minutes.

9. If serving immediately, decorate with apricot halves. If you want to store the cheesecakes, wrap the cooled cheesecakes in foil and freeze for storage.