Preheat oven to 160 C (fan forced) increase 10 degrees if not fan forced
250 g softened cream cheese such as Philadelphia
1/3 cup castor sugar
2 tbsp lemon juice
5 tbsp cream (with at least 35 % fat)
200g tennis biscuits crushed with a food processor or rolling pin add 100g melted butter and line your paper cases in a muffin tin. Press crushed biscuits into the paper cases. Set aside.
Combine cream cheese and sugar with an electric mixer until creamy.
Add egg and beat until combined.
Add lemon juice and cream and beat again.
Do not beat excessively it will cause the cheesecake to crack and split.
Spoon cream cheese mix into casings. Bake at 160 for 20 mins.
Allow to cool, place in fridge to firm up before removing casings.
Decorate with whipped cream and fruit of your choice.
Dust with icing sugar
Author : Lucille Mitev
Prepared, Tried and Tested by : Gail Haselsteiner
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