MINIATURE BAKED CHEESECAKES
Recipe and photo: Gail Haselsteiner
FOOD LOVERS RECIPES
Preheat oven to 160ºC (fan forced) increase temperature by 10ºC if not fan forced.
250 g softened cream cheese, like Philadelphia
1/3 cup castor sugar
1 egg
2 tablespoons lemon juice
5 tablespoons cream (with at least 35 % fat)
Crust:
200 g tennis biscuits, crushed with a food processor or rolling pin
100g melted butter
Mix the biscuit crumbs and melted butter for the crust. Place paper cases in a muffin tin and press spoonful’s of crust into each paper case. Set aside.
Mix the cream cheese and sugar with an electric mixer until creamy. Add the egg and beat until combined.
Add the lemon juice and cream and beat lightly until combined.
Do not beat excessively, it will cause the cheesecake to crack and split while baking.
Spoon the cream cheese mixture into each paper casing.
Bake in the preheated oven for 20 minutes.
Allow to cool, place in fridge to firm up before removing the casings. Decorate with whipped cream and fruit of your choice and dust with icing sugar
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