Delicious Mini Baked Lemon Cheesecake
Perfect little tea-time treats with cream cheese and lemon
Servings: 24
Ingredients
- 1x200 gram tennis biscuits or graham crackers
- 85 gram/6 tablespoon butter melted
- 250 gram/8 ounce cream cheese room temperature
- 2 large eggs room temperature
- 1x385 gram/8 ounce condensed milk
- 1/4 cup fresh lemon juice
- 1 tbsp cake wheat flour or all purpose flour
- 250 ml/1 cup whipping cream
- 1/2 tsp vanilla essence
- 1 tbsp icing sugar
Instructions
- Preheat oven to 160 degrees Celsius or 320 degrees Farenheit
- Place the butter and tennis biscuits in a food processor and process until it resembles breadcrumbs
- Place 24 cupcake liners in 2 muffin pans
- Fill each liner with a tablespoon of the tennis biscuit filling. Use an empty liner and press down the filling with your fingers
- In a large bowl beat the cream cheese and eggs until smooth
- Mix in the lemon juice and condensed milk. Sprinkle in a tablespoon of flour and mix well
- Fill each liner with 1&1/2 tablespoon of filling
- Bake at 160 degress Celsius for 15 minutes or until the filling is cooked. Will still look slightly wobbly in the centre but it will finish cooking in the pan
- Place the cheesecake on a cooling rack and cool for an hour
- Add the icing sugar and vanilla essence to the whipping cream and whip until stiff peaks form
- Decorate as desired
Notes
- I sometimes find that the cheesecake sinks in once baked, after adding a tablespoon of flour to my batter that didn't happen. I think it did the trick
- Do not overcook your cheesecake or it will crack
- You can omit the lemon juice and use vanilla essence and drizzle caramel on the cheesecake instead
- Digestive biscuits can be used instead of the tennis biscuits
- If you do not have a food processor you can add your biscuits to a ziplock bag and crush them with a rolling pin, mix in the butter after
- Ensure your cream cheese is at room temperature or it won't be smooth