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
Method:
-
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.
-
Place a butternut
cookie in the base of
each muffin hole.
-
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.
-
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.