Mini Lemon Cheesecakes
These are delicious mini servings of baked cheesecake. If you want to try a different flavour just replace the lemon juice and zest with vanilla paste or extract. This recipe makes 8 mini cheesecakes. The quantities can be easily doubled.
6 digestive biscuits (roughly 90g)
30g butter, melted
200g full-fat cream cheese
50g double cream
40g caster sugar
Juice ½ lemon
Zest 1 lemon
Preheat oven to 180 degrees Celsius/Gas mark 6.
Line a cupcake or muffin tin with 8 cases.
Crush the biscuits in a zip-lock bag with a rolling pin.
Stir the melted butter into the biscuits until it is absorbed.
Press the biscuit crumb into the base of the cases using the end of a rolling pin or bottom of a small glass. Bake in the oven for 4 minutes.
Whisk the cream cheese with the sugar then add the whipping cream and whisk for 4-5 minutes until thick.
Add the lemon juice and lemon zest and whisk for half a minute. Add in the egg and whisk for a further half a minute. Do not over-whisk. The mixture should be thick and creamy.
Pour 2-3 tablespoon of the mixture in on top of the biscuit base until it is completely used up.
Bake for 18 – 20 minutes until the middle of each cheesecake only slightly wobbles.
Cool for 30 minutes at room temperature then refrigerate for at least 2 hours or overnight. Do not attempt to remove the cases until refrigeration is complete.
Decorate with berries and icing sugar.