Mini baked strawberry cheesecake Recipe

Mini baked strawberry cheesecake

Ingredients

  • 250g cream cheese, at room temperature
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • 6 Arnott's Granita biscuits
  • Berries and icing sugar, to serve

Instructions

  1. Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases.
  2. Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
  3. Place a biscuit in the base of each muffin case, pressing down firmly. Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
  4. Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just before serving.
Prep. Time: 30 minutes
Cook Time: 50 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Chocolate
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