Baked Mini Lemon Cheesecakes

 

Baked Mini Lemon Cheesecakes (makes 12)

Base

150g digestive biscuits, crushed

75g unsalted butter, melted

Filling

320g Philadelphia cream cheese

90g sour cream

80g caster sugar

1 medium egg

1/2 teaspoon vanilla extract

1 tablespoon finely grated lemon zest

Toppings

raspberries/blueberries/strawberries
Whipped cream/Greek yoghurt/ice cream

Method

1. Preheat oven to 160 Degree Celsius.

2. Place the biscuits into a plastic bag and crush using rolling pin or hand.

 

3. Melt the butter and add to the crumb and mix well. Place a muffin liner into each of the 12 holes of a muffin pan. Divide the mixture and spoon  them equally into each muffin liner. Press down with fingers or base of a glass. Refrigerate while preparing the filling.

 

4. Beat the cream cheese, sour cream and caster sugar until light and fluffy. By hand whisk will take about 5 minutes. Add the egg, vanilla extract and lemon zest, beating to mix well after each addition.

5.Spoon the mixture over the bases. Give it a few taps on the table to level the top.

 

6. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool on the rack and chill in fridge for few hours or until ready to serve. They keep well in the fridge for couple of days.

 

7. To serve, peel off the muffin liner and top with whipped cream/yoghurt/ice cream and berries.

 



 

Topped with raspberry frozen yoghurt, Vanilla Ice Cream and Pocky Sticks