Ingredients
250g cream cheese, at room temperature
1/2 cup (110g) caster sugar
1/2 tsp vanilla essence
1 tbs lemon juice
2 eggs
100g sweet biscuit crumbs
40g butter, melted
Berries and icing sugar, to serve
Method
- Preheat oven to 180°C.
- To make biscuit base: Combine biscuit crumbs and butter in a bowl. Mix well making sure all the crumbs are coated in the butter.
- Divide biscuit base mixture evenly amongst 6 large muffin pans.
- Use the back of a metal spoon to press the biscuit mixture evenly over the inside of the muffin pan.
- Place in the fridge for 20 minutes or until the base is firm. This helps the base retain its shape when the filling is added.
- Meanwhile to make filling, use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
- Pour the cream cheese filling into the prepared bases.
- Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
- Set aside in the pan for 10 minutes, before placing on a plate or wire rack to cool completely.
- Refrigerate for 1 hour or until chilled. Top with fresh or frozen mixed berries and dust with icing sugar just before serving.
- Optional: Line muffin pans with 2 paper cases prior to adding biscuit base and filling.
Use a silicone muffin pan as it is will be easier to remove the cheesecakes
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