17
Recipes continued
Mini Baked Lemon Cheesecakes
Makes: 6
Preparation: 15 minutes
Cooking: 6 m setting time
6 butternut biscuits, lightly crushed
185g cream cheese, softened
¼ cup caster sugar
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 egg, lightly beaten
1. Preheat cupcake maker until ready light
goes on. Prepare 6 double lined patty
cases for mixture.
2. Using an electric mixer; beat cheese,
sugar, lemon rind and juice until light and
creamy.
3. Add egg and beat until well combined. Set
mixture aside.
4. Divide crushed biscuits into patty cases;
spreading biscuits as evenly as possible
over base. Place cases into cupcake maker
and cook, lid down for 3 minutes. Open lid
and using the back of a spoon; carefully
press the softened biscuits down to form
a base. Divide cheesecake mixture evenly
over bases. Close lid and cook for a further
6 minutes. Once cooking is complete open
lid and turn cupcake maker off at the main
switch. Mixture will still be soft. Allow
cheesecakes to sit in cupcake maker for
15 minutes.
5. Carefully remove cheesecakes from
cupcake maker; place on a tray and
refrigerate for 2-3 hours or until chilled.
Variations:
Blueberry:
Remove lemon rind from recipe
and add 4-5 blueberries into each case
before cooking.
Raspberry:
Remove lemon rind from recipe
and add 2-3 fresh or frozen raspberries in
each case before cooking.
Passionfruit:
Remove lemon rind and juice
from recipe and add 2 tablespoons of
passionfruit pulp into mixture.
