Miniature Cheesecakes



Miniature Cheesecakes are easy to make and are ideal for children's birthday parties, fete's or even to sell at market stalls. Recipe makes 6 cheesecakes. Enjoy!!

INGREDIENTS

Base
1/2 cup plain sweet biscuit crumbs
2 tblsp butter, melted
1 tblsp caster sugar

Filling
250g cream cheese, softened
1/2 tsp grated lemon rind
1 1/2 tsp lemon juice
1/4 tsp vanilla
1 large egg
1/4 cup caster sugar

METHOD

Base
Combine biscuit crumbs, melted butter and caster sugar. Press 1 round tblsp of crumb mixture into base of a six cup capacity muffin tin lined with patty cases. Bake at 160 degrees celsius for 5 minutes. Remove from oven and set aside to cool.

Filling
Using an electric mixer, beat cream cheese, caster sugar, vanilla, lemon rind, and lemon juice on medium speed until well blended. Add egg and mix well. Pour mixture over crust filling each patty case to 3/4 full.

Bake at 160 degrees celsius for 25 minutes. Turn oven off and allow cheesecakes to cool in oven with the door slightly ajar. Remove from oven and set muffin tin on a wire rack and cool cheesecakes completely. Refrigerate for 4 hours. Garnish with strawberries, raspberries or blueberries just prior to serving.

These cheesecakes can be frozen; remove paper case, wrap in plastic wrap and freeze. When required, take cheesecakes out of freezer and allow approximately 40 minutes for them to thaw out.


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