CHEESECAKE - Mini Baked Cheesecakes

By Aemelia

Ingredients

• Base:
• 150 g Nice biscuits (we use Arnott's brand)
• 70 g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
• Filling:
• 250 g cream cheese, softened
• 75 g (1/3 cup) caster sugar
• 1 large egg (we use eggs with a minimum weight of 59g)
• 20 ml (1 tablespoon) lemon juice
• 100 ml (5 tablespoons) thickened cream (about 35 percent fat)

Details

Servings 10
Adapted from exclusivelyfood.com.au

Preparation

Step 1

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 8cm across the top and 5cm across the base.

Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter. © exclusivelyfood.com.au

Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.

Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.

Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.

Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.

Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.