Ingredients
Base
150–200 g biscuits (e.g., Arnotts Nice; try Ginger Nuts for a different flavour)
70–100 g salted butter, melted
Filling
250 g cream cheese, softened (e.g., Philadelphia)
⅓ cup caster sugar (finely granulated)
1 egg
1–2 tbsp lemon juice (use 2 tbsp for extra zing)
5 tbsp thickened cream (at least 35% fat)
Instructions
Preheat oven to 160°C (320°F). Line a muffin tin with paper cupcake cases.
Make the base
Crush the biscuits to fine crumbs using a food processor, or place them in a freezer bag and crush with a rolling pin or heavy object.
Stir in the melted butter until well combined.
Divide the mixture among the cupcake cases, pressing it down firmly and levelling the surface (the base will be visible when served). Set aside.
Make the filling
In a bowl, beat the cream cheese and caster sugar until smooth and creamy.
Add the egg and beat until combined.
Add the lemon juice and thickened cream, and beat again until just combined. Do not overbeat—excessive beating can cause the cheesecakes to crack during baking.
Assemble and bake
Spoon the filling into the cupcake cases, filling to about ½ cm below the top of the paper (the cheesecakes will not rise much).
Bake for 20 minutes, or until the filling is just set with a slight wobble in the centre.
Cool completely in the tin before refrigerating. For best results, chill for at least 2–3 hours before serving.
Notes
Base thickness: Use the larger amounts of biscuits and butter if you prefer a thicker base.
Salted butter: Recommended for a nice contrast with the sweet biscuits.
Storage: Keep refrigerated in an airtight container for up to 5 days.
0 comments:
Post a Comment