MINI CHEESECAKES Makes approx 18 or 1 large cheesecake Base: 50g butter 100g biscuit crumbs (tennis, tea biscuits, etc) Filling: 600g soft /cottage cheese 175g caster sugar 3 tablespoons cornflour 1 ½ teaspoons grated lemon zest 1 teaspoon lemon juice 1 teaspoon vanilla essence 3 eggs 284ml sour cream Method: Preheat oven to 170 C. Grease muffin tins. In a medium bowl, mix together the biscuit crumbs and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on. Beat together the soft / cottage cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Add the cornflour. Mix in the egg and soured cream. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake in the preheated oven for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve. Decorate with fresh fruit. Luka
Posted on: Fri, 19 Jul 2013 14:01:20 +0000
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