Miniature Baked Cheesecakes-recipe
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favorite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
How to make it :
Crush biscuits to a fine crumb in processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
Stir in melted butter until well combined. Use salted butter – goes beautifully with the sweet biscuits.
Line a muffin tin with paper cupcake cases.Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served.
Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer/handheld etc will do.
Add egg and beat until all combined. Add lemon juice and cream and beat again. You want it combined but not over-beaten as excessive beating will cause the cheesecake to crack and split.
Spoon into cupcake cases – fill to about half a cm below the top of the paper case – they won’t rise much.
Bake at 160 for 20 mins.