Ingredients:
4 Butternut cookies
250g cream cheese, softened
1/2 cup caster sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 eggs, lightly beaten
nixed berries, to serve
Method:
- Preheat oven to moderate 180°C . Lightly grease four 1 cup (250ml) muffin holes and line the bases with rounds of baking paper.
- Place a butternut cookie in the base of each muffin hole.
- Using electric beaters, beat the cream cheese until smooth. Add the sugar, lemon rind, lemon juice and vanilla and beat until smooth. Gradually add the egg, beating well after each addition. Transfer the mixture to a jug for easier pouring, then pour into the muffin holes, leaving a 1 cm rim.
- Bake for 20 minutes, or until set. Leave for 5 minutes, then run a flat-bladed knife around the side of each muffin hole and invert onto a plate. Remove the baking paper, turn upright and place a cheesecake on each serving plate. Serve with berries.
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