Fast Desserts Recipes - Individual Baked Cheesecakes

Ingredients

• 4 butternut cookies 250 g cream cheese, softened

• 1/2 cup (125 g) caster sugar

• 1 teaspoon grated lemon rind

• 1 tablespoon lemon juice

• 1 teaspoon vanilla essence

• 2 eggs, lightly beaten mixed berries, to serve

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Method:

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease four 1 cup (250 ml) muffin holes and line the bases with rounds of baking paper.

2. Place a butternut cookie in the base of each muffin hole.

3. Using electric beaters, beat the cream cheese until smooth. Add the sugar, lemon rind, lemon juice and vanilla and beat until smooth. Gradually add the egg, beating well after each addition. Transfer the mixture to a jug for easier pouring, then pour into the muffin holes, leaving a 1 cm rim.

4. Bake for 20 minutes, or until set. Leave for 5 minutes, then run a flat-bladed knife around the side of each muffin hole and invert onto a plate. Remove the baking paper, turn upright and place a cheesecake on each serving plate. Serve with berries.

Note: The cheesecakes are served warm. If you prefer, refrigerate for 30 minutes to cool before serving. Variation: Drizzle melted dark chocolate over the top of the cakes in a zig zag pattern and serve the berries to the side.