Description
Lemon and Cream Mini Cheesecakes keep things simple but still feel like a proper dessert. The lemon gives just enough lift without overpowering.
Ingredients
Units
Scale
- 1 cup (approx) - 250 g cream cheese, softened (Philadelphia works well)
- 1/3 cup castor sugar
- 1 large egg, room temperature
- 2 tbsp lemon juice
- 5 tbsp cream (at least 35% fat)
- 1 1/2 to 2 cups - 200 g Tennis biscuits, crushed
- 1/2 cup (approx) - 100 g butter, melted
- Optional for topping
- Whipped cream
- Fresh fruit
- Icing sugar for dusting
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- If your oven isn’t fan forced, go up slightly to 338⁰F (170⁰C).
- Line a muffin tin with paper cases.
- Crush 200 g Tennis biscuits until fine.
- Mix with 100 g melted butter until it looks like damp sand.
- Spoon the mixture into each paper case and press it down firmly using the back of a spoon or a small glass. Set aside.
- In a bowl, beat 250 g softened cream cheese and 1/3 cup caster sugar with an electric mixer until smooth and creamy. Scrape the sides once or twice, no lumps allowed.
- Add 1 egg and beat just until combined. Don’t overmix, as it can lead to cracks later.
- Add 2 tbsp lemon juice and 5 tbsp cream and mix again gently until smooth. The batter should look silky, not airy.
- Spoon the filling evenly over the biscuit bases, filling each about three-quarters full.
- Bake at 320⁰F (160⁰C) for 20 minutes.
- The centres should still have a slight wobble when you jiggle the tray.
- Turn off the oven and let them sit inside with the door slightly open for about 10 minutes. This helps prevent cracking, although a few cracks won’t ruin anything.
- Remove and cool completely, then refrigerate for at least 2 hours until firm.
- Once chilled, remove from the paper cases.
- Top with whipped cream, fruit, and a light dusting of icing sugar if you like.
Notes
Created, prepared, tried, and tested by Gail
