Cheesecake is one of my favourite desserts. It’s sweet with just the right amount of sour. This is one of my mom’s signature recipes. We got tired of making the same old normal size cheesecakes so instead we decided to make bite sized version. These Mini Cheesecakes are now a regular dessert for parties.
150g biscuits (personally I like ginger biscuits, but experiment and use any sweet biscuit you like)
70g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
250g cream cheese, smooth
1/3 cup caster sugar
1 large egg
20ml lemon juice
100ml thickened cream
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line 10 holes of a muffin pan with muffin cases.
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.
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.