Mini Lemon Cheesecake
Our husbands and kids know how to put us moms on a guilt trip. If my family asks for something I feel terrible if I don’t get around to making it. I bought the ingredients a week ago but only got around to making them yesterday. It has been a hectic few weeks. Everyone in my home was in heaven after I made this delightful treat. I think they’re all going to be racing for the last remaining one. My hubby could eat all nine himself if he had his way. He has a sweet tooth of note and even though he’s disciplined in the week. Put some sweet treats in front of him during the weekend and the diet is out the window. The best bit about this cheesecake, besides it being that delicious, is that you can pop in the freezer for just 0ne hour and dessert is served. I have never made cheesecake that was eaten after just one hour. Usually the wait is far too long for our liking. That must tell you that this Mini Lemon Cheesecake is a keeper. I’ve had this recipe forever and I have made it millions of times but just not this way.
Ingredients Required
You will need Tennis Biscuits, I used the lemon flavour, butter, double cream, full fat or medium fat cream cheese, condensed milk, lemon juice and some fresh cream which is optional. Due to the fact that there’s no gelatine or agar agar used in this recipe the extra fat in the ingredients helps it set better. Because the ingredients are much thicker and not so runny. Of course, it makes this cheesecake super delicious too.
How to make this cheesecake
Firstly ensure your cream cheese is at room temperature. If your cream cheese is not soft, when beating, it will not be smooth. Nobody wants a lumpy cheesecake, trust me. You can also pop your biscuits into a food processor and process until it resembles breadcrumbs. I You can also use a ziplock bag and rolling pin to smash them if you don’t have a food processor. The melted butter is mixed into the biscuits. You then line a cupcake pan with liners and place about a tablespoon each into the liners. Press the biscuits into the base using the back of a quarter measuring cup. For the filling beat the cream cheese, then add all of the other ingredients and beat. Use an ice-cream scoop to fill each liner to the top. Use the back of a spoon to smooth the filling and freeze for one hour. When the hour is up whip the cup fresh cream and decorate. For this cheesecake if you want a more intense lemon flavour you can add some lemon zest. I personally feel the lemon juice is enough.
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